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Smart Calculator
Calculate yeast, water, and salt down to the gram, perfectly adjusted to your hydration, temperature, and fermentation time.
Minimalist. Precise. Delicious.
No false promises. Just the exact tools you need to craft the perfect dough.
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Timeline Control
Track your dough's resting phases clearly on a timeline. Always know exactly when it's time for bulk or ball fermentation.
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Your Recipe Book
Save your best pizza doughs securely in the cloud, so your perfect recipe is always just a tap away.
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Pizzaiolo Expertise
Master Every Dough Style
From classic direct dough to complex Italian preferments — perfectly calculated for your kitchen.
Direct Dough
The classic Neapolitan method: all ingredients mixed in one step. Ideal for beginner-friendly, predictable fermentation schedules.
100% Biga
Crisp crust, nutty aromas, and incredible digestability for real pizza lovers.
Poolish
High hydration liquid preferment for an airy honeycomb crumb structure.
Lievito Madre
Traditional sourdough fermentation without commercial baker's yeast.
Pizzaiolo Paolo
Paolo's Pizza Pro-Tips
Real pizzaiolo practical wisdom straight from Naples for your kitchen.
💧 55–58% Hydration
Hydration: Start Relaxed
Begin with 55% to 58% water: the dough forgives minor mistakes, never sticks, and slides easily onto the peel. Traditional Naples pizzerias bake between 58% and 62%.
🌾 11.5–13.5% Protein
Flour: Focus on Protein
Choose authentic Italian Tipo 00 or 0 with 11.5% to 13.5% protein. Standard supermarket flour often lacks the gluten strength needed for high hydration.
🌡️ Room Temp
Room Proofing is King
In Naples, dough traditionally proofs at room temperature (18–22°C). No crowded fridge shelves, and dough is silky-soft and easy to stretch on bake day.
⏱️ Often < 1g Yeast
Low Yeast, High Digestibility
Excess yeast tastes pungent and feels heavy. Minimal yeast plus exact fermentation time breaks down complex sugars for a feather-light crust.
🧂 2.8–3.0% Salt
Salt Builds the Structure
Salt is essential structure, not just seasoning. Under 2.5%, dough becomes limp and tears easily during opening.
🧊 5–8°C Water
Ice-Cold Water Rule
Use fridge-cold water when kneading. Your goal is a finished dough temperature of 23–24°C to keep yeast fermentation perfectly balanced.
Frequently Asked Questions
What makes the Pizzatastico dough calculator unique? ▼
Pizzatastico calculates exact water hydration, salt, and yeast based on room temperature, fermentation duration, and dough technique to ensure authentic Neapolitan pizza perfection at home.
Does Pizzatastico support preferments like Biga and Poolish? ▼
Yes! Pizzatastico fully supports direct dough, 100% Biga, Poolish, and natural sourdough (Lievito Madre), allowing flexible ratio customization.
What hydration is recommended for homemade pizza? ▼
For standard home ovens, 60% to 65% hydration is recommended for easy handling. For high-temperature pizza ovens (e.g. Ooni, Gozney, Effeuno), 68% to 75% delivers exceptional airy crusts.
Why is ambient temperature crucial for pizza fermentation? ▼
Yeast activity is highly sensitive to ambient temperature: a variation of just 2–3°C noticeably changes fermentation speed. Pizzatastico accounts for your exact room and refrigerator temperatures in its scheduling.
What is the difference between fresh yeast and dry yeast? ▼
Instant dry yeast is roughly three times more concentrated than fresh cake yeast (1g dry yeast equals ~3g fresh yeast). Pizzatastico automatically scales and converts both types accurately.
Is Pizzatastico free to use? ▼
Yes! The core dough calculator, recipe storage, and baking session tools are completely free. Optional Pro features provide advanced dough scheduling and custom presets.