Thin crust pizza dough calculator
Scrocchiarella — the Roman thin crust that snaps when you fold it. The preset runs a stiff 56% hydration with a little oil, in small 140–230 g balls made to be rolled out cracker-thin.
The calculator weighs the dough, sets the yeast from your rise time and temperature, and schedules everything up to a hot 300 °C bake.
Che pizza?
Scrocchiarella — cracker-thin, rolled out, snaps when you fold it.
Quanta pizza?
La lievitazione
Ecco l’impasto!
Just a pinch — time does the work, not the yeast. Forno at 300 °C — hotter is better!.
La tabella di marcia
Come si fa
- Dissolve the yeast in the water.
- Add the flour, 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 × 180 g balls. Cover in a lightly oiled box.
- When the balls have relaxed and roughly doubled, stretch (or roll thin), top and bake.
Le mie ricette
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.