Tavern-style pizza dough calculator
Tavern style is the Chicago thin crust — a low-hydration dough rolled cracker-thin, baked crisp, and cut into squares (the party cut). The preset runs a stiff 52% hydration with a little oil and sugar for snap and golden color.
Set how many pizzas you want and your rise time; the calculator weighs the dough, sets the yeast from time and temperature, and schedules everything up to a hot, crisping bake.
Compared with: Thin & crispy
Which pizza?
Chicago tavern thin crust — rolled cracker-thin, party-cut into squares.
How much pizza?
The rise
Here’s the dough!
Just a pinch — time does the work, not the yeast. Forno at 290 °C — hotter is better!. Curious? Read the yeast guide.
The game plan
How it’s done
- Dissolve the yeast in the water.
- Add the flour and sugar, mix until no dry spots remain. Rest 20 minutes (autolyse).
- Add the salt, then the oil in two additions, and knead until smooth and elastic, 8–10 minutes.
- Bulk ferment, then divide into 4 × 250 g balls. Cover in a lightly oiled box.
- When the balls have relaxed and roughly doubled, stretch (or roll thin), top and bake.
My recipes
Nothing here yet — save your first masterpiece.
The clock is a suggestion. The dough is the boss. In bocca al lupo!
Impasto is a free pizza dough calculator for Neapolitan, New York, Roman, Sicilian, Detroit, thin crust and focaccia doughs — flour, water, salt and yeast weighed in baker's percentages, with the fermentation schedule written for you.