THE PIZZA DOUGH CALCULATOR
Better dough.
On your schedule.
A few simple ingredients. Just the right proportions.
Start with pizza. Dial in your dough, then plan your perfect bake.
Make it yours
THE DOUGHYour dough recipe
LIVETOTAL DOUGH
1,000 g| INGREDIENT | BAKER’S % | WEIGHT |
|---|
Weights are rounded; use a precision scale for small yeast amounts.
Plan your pizza night
FROM MIX TO BAKEMore time, more flavour — within reason.
A longer cold ferment slows the rise while giving flavour time to develop. Rest can also help wheat dough relax and stretch more easily. A suitable recipe can work well with 24–72 hours in the fridge; 72 hours is an option, not a requirement or a guarantee of better pizza.
Need pizza today?A 4–8 hour room-temperature plan can work with a same-day recipe. Expect a milder flavour, and choose a yeast amount suited to the shorter time.
Have a day or two?24–48 hours cold gives more time for flavour and a flexible preparation schedule. Add time to warm and proof the dough before baking.
Have three days?72 hours cold suits recipes and flours that tolerate a long ferment. Too much yeast, a warm fridge or a weak dough can lead to overproofing and loss of structure.
These presets arrange your time; they do not calculate yeast activity. Use the yeast or starter amount from a recipe tested for that duration. Sourdough timing depends on starter strength. Gluten-free blends need their own method; this calculator limits their fridge phase to 48 hours, following the linked blend reference.
Read about 24–72 hour cold proofingPlanning estimates, not a prediction of dough readiness. Yeast or starter stays at your chosen percentage: changing the schedule does not automatically adjust it. For sourdough, use active, ripe starter; the feeding-to-ripe time is an editable estimate, and 0 means your starter will already be ready. Room temperature, fridge temperature, flour and starter or yeast activity all affect the rise. Use a tested recipe and watch the dough.
Your mixing method
Your oven
About these estimates
Style presets are editable starting ratios, not certified regional recipes. A pan preset makes one 500 g dough portion per pizza; adjust the weight for your pan. Oven timings vary by appliance and thickness. Preheating runs alongside proofing and preparation, so it is not added to fermentation time.
Fresh yeast conversion uses approximately 3 times the instant yeast percentage. Sourdough is not a direct yeast substitution: its percentage means starter weight divided by total flour weight. At 100% hydration a starter contains equal weights of flour and water. The calculator subtracts these from the flour and water you add.
Yeast conversion reference · Starter hydration reference
Further guidance: King Arthur: mixing and pizza crust · Ooni: cold proofing
FIND YOUR NEXT FAVOURITE
A world of pizza.
Ten options, from a cloud-like canotto rim to the crisp corners of Detroit. Pick a style to load its dough preset, then make it yours.
Pictures are AI-generated style illustrations. Presets are editable starting points, not certified regional recipes. Topping combinations are suggestions.
Style references
Tonda Romana · Gluten-free flour and method reference
Roman al taglio · Canotto · Detroit · Sicilian · New Haven
A little flour. A little patience.
All percentages are relative to total flour, including flour in sourdough starter. Change any value and your ingredient weights update instantly, keeping your total dough weight exactly on target.
MORE GOOD PIZZA.