Free pizza tool
Set your pizza style, batch size, raising agent and baker’s percentages. The calculator supports sourdough starter, active dry yeast, fresh yeast and instant or fast-action yeast, then works backwards from bake time to make a dated fermentation plan.
Calculate your doughBuilt for the whole bake
Your dough
Instant / fast-action yeast: A fine dry yeast that can be mixed into the flour.
Flour is always 100%. Every other ingredient is measured against the flour weight. A 62% hydration dough uses 62g of water for every 100g of flour.
Calculated recipe
The raising-agent amount is the adjustment lever. The suggested percentage is a starting point, not a fermentation guarantee. Starter strength, dough temperature, room temperature and time all change the result.
Your setup
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Choose your oven type to see equipment advice tied to this batch.
Before you mix
Ingredient weights are mathematical; fermentation is biological. Flour strength, dough temperature, room temperature and raising-agent activity all affect timing. Keep notes and adjust one variable at a time after each bake.
The schedule reserves 90 minutes for mixing, resting and strengthening the dough before it is divided. If your method uses a longer bulk fermentation, move the mixing time earlier.
Useful answers
About 250–280g is a practical starting range for a thin 12-inch pizza. New York-style dough often uses a heavier ball. Set the weight that matches your preferred thickness and the calculator will scale the full batch.
Lower hydration is usually easier to handle; higher hydration can produce a lighter texture but demands stronger flour and more confident dough handling. Start with the preset, then change it in small steps.
The calculator assumes a starter containing equal weights of flour and water. Both are included in the target hydration, so it deducts them from the separate flour and water weights rather than adding the starter on top.
Yes. Selecting active dry yeast starts at 1.25 times the instant-yeast weight; fresh yeast starts at three times the instant weight. Treat either conversion as a first trial because brands, storage and dough temperature affect fermentation.
Yes. Set the fridge time to zero and choose a room-temperature proof that suits your recipe. The planner will remove the refrigeration step and recalculate the timeline.