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.
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This calculator is a good starting point. pizzAI takes you all the way to perfection – with everything a simple calculator can't do.
Smart Pizza Dough Calculator & tailored recipes
pizzAI goes deeper into your requirements and conditions – such as the exact flour type and desired dough management. Pre-ferments like biga and poolish are also covered, as is the perfect ratio of bulk and proof. Recipes that don't just work somewhere – but for you.
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Dough too sticky? Crust too pale? LuigAI knows your setup and has the answer in seconds. No forum, no waiting, no contradictions. The combined knowledge of real pizzaiolos – 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.
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