Pizza Dough Calculator
Precise hydration & planning for your Pizza Napoletana.
Your Setup
Your Dough
Fresh yeast vs. dry yeast
Recommended for 450 °C
Your Pizza
Recipe
Flour
697 g
100 %
Water
404 g
58 %
Salt
17.4 g
2.5 %
Fresh yeast
0.7 g
0.1 %
Proofing time
approx. 20.0 hours at 20 °C
Recommendation
This recipe also works well for cold proofing in the fridge at 41–45 °F for 3–4 days. This method is even recommended – for more flavour and a better texture.
The calculator gives you a recipe.
The app makes you a pizzaiolo.
This calculator is a good starting point. pizzAI takes you the rest of the way — with everything a simple calculator can't do.
Method, not a formula
pizzAI goes deeper than a calculator: exact flour type, your dough management, pre-ferments like biga and poolish, and the right bulk-to-ball ratio. Recipes built for your conditions — not ones that just work somewhere.
LuigAI — your coach in the dough. Anytime.
Dough too sticky? Crust too pale? LuigAI knows your setup and answers in seconds — no forum, no waiting, no contradictions. The method of a real pizzaiolo, 24/7 in your pocket.
Learn with every pizza
Save, rate and compare recipes. Understand which hydration, ball weight, proofing time and yeast amount work for you. Every calculation makes the next pizza better – and you skip years of trial & error.
How your pizza dough recipe is built.
Tell pizzAI your conditions.
Flour, kneading method, available time, room and fridge temperature, bake temperature.
Get the right recipe + workflow plan.
More than gram-precise quantities, cleanly split into bulk and final proof — plus a step-by-step guide for making the dough.
Get better with every dough.
Save, rate, compare — and LuigAI when something goes wrong.
Systematic, not trial and error. Every dough teaches you something.
What home pizzaioli say.
"Best pizza app I've ever used."
"LuigAI is outstanding — its answers are on point and just make sense. My pizza is so much better now."
"Great app. Exactly what I was looking for. A real help for making Neapolitan pizza."
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Still have questions about pizza dough?
From yeast to hydration, from biga to blind baking – find the most common and extraordinary questions about the art of pizza dough and craftsmanship.
pizzAI FAQ