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Pizza dough calculator + bake timeline

Perfect pizza starts hours before dinner.

Pick a style and a dinner time. PizzaPlan works backward to the minute: exact grams, yeast tuned to your kitchen, and a schedule you can follow.

Plan my pizza

Free · Sign in with Google · 9 styles

A Neapolitan margherita with a charred, puffy crust on a floured wooden board

Start mixing

4:10 PM

Eat

7:30 PM

Sample plan: two 12″ Neapolitans, same-day dough, 72°F kitchen.

Why PizzaPlan

Most recipes start with flour. Ours start with the clock.

01Timing

Know exactly when to start.

Tell PizzaPlan when you want to eat. It schedules every mix, fold, rest and preheat backward from that minute, so you never have to do dough math at noon.

Schedule

Two Neapolitans

  1. 4:10 PMStart the dough
  2. Mix & rest· 30 min
  3. Knead & fold
  4. Bulk ferment· 2 hr
  5. Ball & proof
  6. Preheat the steel
  7. Bake· 3–4 min
  8. 7:30 PMDinner

02Precision

Every gram, worked out.

Each style has its own baker's percentages, scaled to your pie size, pan and headcount. Put the bowl on the scale and pour.

Dough

Baker's %

  • Flour333 g100%
  • Water217 g65%
  • Salt8.3 g2.5%
  • Yeast0.84 g0.25%
  • Sugar0.67 g0.2%

2 dough balls × 280 g · 12″ pies

03Your kitchen

Tuned to the room you bake in.

Warm kitchens ferment fast and cool ones crawl. PizzaPlan adjusts yeast and rise times for your temperature and humidity, and can read both from your local weather.

Same dough

Dinner 7:30 PM

64°F

Cool kitchen

Start at

3:55 PM

80°F

Warm kitchen

Start at

4:45 PM

Two 16″ New York pies. The warm kitchen rises faster, so you can start 50 minutes later.

In every plan

Everything you need, on one ticket.

  • Step-by-step instructions

    Every step has a clock time, from the first mix to the last minute of the bake.

  • Same-day or cold ferment

    Pizza tonight, or a slow ferment of a day or two for deeper flavor.

  • Any size, round or pan

    Round pies, sheet pans and deep dish, in inches or centimeters.

  • Sauce and toppings

    Sauce, cheese and topping amounts that fit the pie you're making.

  • Local weather

    Pull your room conditions from the forecast. Works in °F or °C.

  • Save it, print it

    Keep plans on your device or download a PDF for the counter.

The styles

Nine pies. Nine sets of math.

A Detroit pan and a wood-fired Neapolitan share almost nothing, from hydration to oven heat. Each style gets its own formula.

  • Naples

    01

    Neapolitan

    Home-oven Neapolitan. A steel and the broiler give you a leopard-spotted rim.

    Water
    65%
    Oven
    550°F
    Bake
    3–4m

  • New York

    02

    New York

    Thin and foldable, crisp underneath. Built for a baking steel.

    Water
    61%
    Oven
    500°F
    Bake
    5–8m

  • Detroit

    03

    Detroit

    Airy pan crust, caramelized cheese walls, sauce striped on top.

    Water
    75%
    Oven
    550°F
    Bake
    12–15m

  • Rome

    04

    Roman

    Pizza al taglio. Very wet dough, baked in sheet pans, cut to order.

    Water
    78%
    Oven
    525°F
    Bake
    15–22m

  • Sicily

    05

    Sicilian

    A soft, focaccia-like square with a fry-crisp bottom.

    Water
    72%
    Oven
    500°F
    Bake
    22–30m

  • Chicago

    06

    Chicago

    Buttery, pastry-like crust. Cheese goes in first, chunky sauce on top.

    Water
    40%
    Oven
    425°F
    Bake
    35–45m

  • California

    07

    California

    Produce-forward and medium-thin. Crisp but still tender.

    Water
    68%
    Oven
    500°F
    Bake
    8–11m

  • Naples

    08

    Wood-fired Neapolitan

    An 850°F oven and a 90-second bake. Soft center, puffy cornicione.

    Water
    58.5%
    Oven
    850°F
    Bake
    1–1.5m

  • New York

    09

    Two-day New York

    High-gluten flour and a two-day cold ferment for the classic slice.

    Water
    63%
    Oven
    550°F
    Bake
    7–10m

Fire it up

Tonight's pizza starts this afternoon.

Sign in with Google, then pick the guided wizard or the full calculator.

Plan my pizza

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