Pizza dough calculator, precise like a pro. No more guesswork.
Flour, water, salt, yeast - calculated precisely. Offline. Ad-free. In six languages.
Pizza Dough Calculator
Your dough, in numbers
The app also factors in flour type, room temperature, fridge and pre-ferments - accurate to 0.05 g.
It's simple
From idea to finished pizza
Three steps. No math. No mental gymnastics.
Pick a style
Neapolitan, New York, sheet pizza, sweet focaccia, Germknödel - 18 dough types ready. You choose, PizzaPlan knows the ratios.
Precise to the gram
Enter how many pizzas, PizzaPlan calculates flour, water, salt, oil and yeast - accurate to 0.05 g. Pick your hydration and proofing time.
Bake stress-free
Reverse schedule from your target time. Shopping list to your phone. PDF export for your kitchen counter.
The core
One calculator that does it all.
9 pizza styles, 9 flour types, straight and long fermentation, Poolish, Biga, Li.Co.Li., sourdough, hydration 50-100%, room-temp and fridge models - in a single flow. The oil in the dough is freely adjustable, from style-typical to none. All offline, all local.
And plenty more
So the math turns into a great baking day.
Summer mode
At warm room temperatures from 26-28 °C the app automatically shortens bulk fermentation, moves the dough straight to the fridge and suggests cold water - no more over-proofing in summer.
Room temperature fermentation
How warm your room is decides yeast amount and proofing time. The guide with reference values for 18-24 °C - and how the app factors in your room temperature exactly.
Sweet yeast doughs
Germknödel, yeast braids, brioche, Maritozzi - 9 varieties with sugar, butter and eggs dosed automatically.
100+ flour brands
Caputo, Molino Grassi, Molino Dallagiovanna - exact flour profiles instead of rough averages. (Pro)
Gluten-free Pizza
Rice, corn, cassava and chickpea - with binder calculation (psyllium, xanthan) for a workable dough entirely without gluten. (Pro)
Sourdough
Natural fermentation, optionally boosted with yeast. The calculator guides you through the starter.
Li.Co.Li.
Liquid Lievito Madre as a preferment. Wild culture without commercial yeast - amounts, refresh and schedule are all computed. (Pro)
Scientifically grounded
Yeast calculation after Hamelman (3× per 9 °C), preferment ripening times after Stefano Massaro and MasterBiga. No guesswork.
Freeze dough balls
Freeze your dough right and thaw it perfectly - the app shows you when and how, right in the instructions. (Pro)
Favorites & PDF
Save favorite recipes locally, export schedules as PDF - perfect for the kitchen counter.
Shopping list
Every recipe becomes a one-tap list. Sortable, checkable, offline.
Scheduler
Backwards planning from your target time. Calendar export. Push reminders.
Optimised for tablets
Runs on iPad and Android tablets too: a wider layout that uses the space instead of stretching it.
Calculation basis
Why the numbers add up.
PizzaPlan doesn't guess - the formulas come from professional baking literature and are reviewed against sources with every update.
Yeast amount: Hamelman scaling
Yeast calculation follows the formula by Jeffrey Hamelman (Bread, 2nd ed., p. 89): fermentation speed triples per 9 °C of temperature increase. Meaning: at 30 °C room temperature your dough needs only one fifth of the yeast it would at 20 °C - and at 11 °C in the cellar, three times as much.
Preferments: Italian schools
Biga, poolish and Li.Co.Li. follow the ripening times of Stefano Massaro, MasterBiga and the Confraternita della Pizza. From 26 °C Biga switches to a two-stage fridge process, poolish goes straight to cold, Li.Co.Li. is - per Massaro's recommendation - NEVER ripened in the fridge; instead its ripening time is shortened.
Sourdough: proven practice
Sourdough handling follows the hobby scene and The Perfect Loaf. Yeast support only optional and in documented minimum amounts (0.1 % fresh yeast for long fermentations).
Main sources
Jeffrey Hamelman "Bread" (Wiley), Stefano Massaro (stefanomassaro.it), MasterBiga (masterbiga.cloud), PizzaBlab.com, King Arthur Baking, La Confraternita della Pizza. The app is checked against these sources whenever the calculation is adjusted.
The story behind
Built by someone who actually bakes pizza.
PizzaPlan comes from Forstinning near Munich, Germany - written by Christoph, home pizza baker with a wood-fired oven in the garden. The app calculates the way a good pizzaiolo does in their head: baker's percentages, real yeast curve by fermentation time, 9 flour profiles. No account, no tracking, fully offline.
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Two tiers
For fun or for perfection.
No subscription. One-time €2.99. Permanent - including all future Pro features.
PizzaPlan
Forever
- 7 pizza styles (Neapolitan, sheet, Romana, New York, Detroit, Sicilian, pan)
- 4 sweet yeast doughs (Germknödel, Buchteln, yeast braids, steamed dumplings)
- 9 flour types from Tipo 00 to whole wheat
- Straight and long cold fermentation in the fridge
- Schedule, shopping list, favorites, PDF export
PizzaPlan Pro
No subscription
- Everything in the free version
- 2 premium pizza styles (Pinsa Romana, Chicago Deep Dish)
- 100+ flour producers with exact profiles
- Poolish, Biga & Li.Co.Li. pre-ferments
- 5 premium sweet doughs (Krapfen, cinnamon rolls, brioche, focaccia dolce, Maritozzi)
- Gluten-free flours (rice, corn, cassava, chickpea)
- All future Pro features included
Frequently Asked Questions
Everything you need to know about pizza dough
What hydration is ideal for beginner pizza dough?
Which flour is best for pizza dough?
How long should pizza dough rest?
How much yeast do I need for pizza dough?
What is the difference between poolish and biga?
Can I use dry yeast instead of fresh yeast?
Why is my pizza dough so sticky?
How hot should the oven be for pizza?
Can I also calculate sweet yeast doughs with PizzaPlan?
Time to bake
Your best dough is waiting.
Download, open the calculator, stretch your dough. The rest follows naturally.