Question 1

How does the Pizzatastico dough calculator work?

Accepted Answer

Pizzatastico calculates yeast, flour, water, and salt down to the tenth of a gram based on your ambient temperature, flour protein, kneading method, and target bake time for authentic Neapolitan pizza.

Question 2

Which dough methods does Pizzatastico support and why no Biga or Poolish?

Accepted Answer

Pizzatastico deliberately focuses on authentic Neapolitan direct dough — either at pure room temperature or combined with refrigerator cold fermentation. A masterfully scheduled direct dough is Naples' true tradition: deep flavor, exceptional digestibility, and maximum reliability without unnecessary preferment complexity.

Question 3

How does the calendar export for my baking schedule work?

Accepted Answer

With one tap, Pizzatastico syncs your complete schedule (kneading, ball shaping, oven preheating) directly into your device calendar (Google Calendar or Apple Calendar) with reminder alerts. Alternatively, you can export a universal .ics file to share via WhatsApp or email.

Question 4

What notifications and timers does the app provide?

Accepted Answer

The app reliably alerts you via push notifications for every milestone: with a configurable pre-flight alarm before kneading starts, on-time alerts at phase transitions (e.g. when bulk fermentation ends and balls must be shaped), and an ongoing live countdown chronometer in your notification drawer.

Question 5

How are fresh yeast and dry yeast converted?

Accepted Answer

Pizzatastico supports fresh cake yeast (CY) as well as dry yeast (IDY / Instant Dry Yeast and ADY / Active Dry Yeast). Because dry yeast is much more concentrated, the algorithm recalculates the exact amounts down to the tenth of a gram based on your schedule.

Question 6

What hydration and flour are recommended for beginners?

Accepted Answer

For beginners using a domestic home oven, we recommend 58% to 62% hydration and an authentic Tipo 00 flour with 11.5% to 12.5% protein. For high-temperature pizza ovens, 62% to 68% with stronger flour (12.5% to 13.5% protein) delivers optimal airy results.

Bake the perfect pizza.

Current Averages

Total Baking Sessions

Avg. Hydration (Water)

Avg. Flour Protein

Avg. Baking Heat

Avg. Timing Score

Coupled Dough Biochemistry in Real Time