The mission
My mission is to create the ultimate pizza education and make it accessible to everyone. Calculate, learn, save, and share your favorite recipes. Become part of the club and join now—it's free!
Ask a Maker
Drop your questions in the comments, and fellow makers, along with Pieter Städler and the Maker team, are ready to lend a hand.
Get down and nerdy
Use the pizza and the pan calculator as they are, or get down and nerdy by adjusting them to your setup, including fermentation times and temperatures.
Yeast before you feast
Most pizza styles need just a tiny amount of yeast, often so small that your kitchen scale can't measure it. With our tool, you can measure these tiny amounts using your smartphone.
Pay less, make more
Join the Maker Club and receive a 5% discount code for your orders
Pizza calculator
Pizza styles
You can choose from various pizza styles in the calculator, each with unique characteristics, such as Neapolitan, New York, or Roman. Explore all pizza styles here.
Total dough
The total weight of dough needed for your recipe, calculated by summing the weights of all ingredients.
Total per unit
The amount of dough required for each pan. We offer special pans ideal for this kind of pizza. Click here to view
Water percentage
The percentage of water in relation to the total flour weight. Affects dough hydration and texture. Want to learn more about it? Click here.
Type of yeast
Choose between different types of yeast for your dough. Want to learn more about yeast? Click the links below:
instant dry yeast
fresh yeast
sourdough starter
active dry yeast
Number of pizza's
The number of pizzas you plan to make.
Number of pans
The number of pans needed based on the number of pizzas you plan to make. We offer special pans ideal for this kind of pizza. Click here to view.
Weight of doughball
The weight of each dough ball, crucial for portioning and consistency. The heavier the dough ball, the larger you can stretch your pizza. Want to read more? Click here.
Width of pan
The width of the pan you are using for baking your pizza. We offer special pans ideal for this kind of pizza. Click here to view
Length of pan
The length of the pan you are using for baking your pizza. We offer special pans, ideal for this kind of pizza. Click here to view
Flour percentage
This refers to the baker's percentage, where flour is always set at 100%, and the rest of the ingredients are calculated relative to it. Want to learn more about it? Click here.
Salt percentage
The salt percentage in a pizza dough ranges from 1.5% to 3%. Despite its small quantity, salt will bring out all the beautiful flavors of the baked pizza. Want to learn more about it? Click here.
Lard percentage
Fat used in some traditional pizza dough recipes to enhance richness and improve texture. It is 100% animal fat, usually from pork. Want to read more about it? Click the links below:
Oil & fat and Focaccia genovese.
Dry yeast percentage
A concentrated form of yeast that requires less quantity compared to fresh yeast. It activates quickly and does not need to be dissolved before use. Want to know more about it? Click the links below:
Instant dry yeast
yeast
Fresh yeast percentage
A moist form of yeast, similar to baker's yeast, but less concentrated than dry yeast. Requires more quantity compared to dry yeast and needs refrigeration. Want to read more? Click the links below:
yeast
fresh yeast
Sourdough percentage
A natural leavening agent made from flour and water, containing wild yeast and bacteria, providing a distinct flavor. Want to learn more? Click here.
Diastatic malt powder percentage
Malt powder used in pizza dough to enhance browning, especially when dough has low sugar after long fermentation. Click here
Semolina percentage
A type of flour made from durum wheat, known for its unique texture and flavor in pizza dough. Also known as semolina rimacinata, which means extra-finely ground.
Oil percentage
Adds richness and improves dough texture and flavor. Add it after the flour has hydrated to avoid affecting gluten formation. Want to learn more? Click here.
Water
The fact that water is the second biggest ingredient in pizza dough is exactly what makes it just as important as flour. Click the links below to read all about it:
water
water percentage
water temperature
Dry yeast
A concentrated form of yeast that requires less quantity compared to fresh yeast. It activates quickly and does not need to be dissolved before use.
Some pizzas work best in low-heat ovens, while others, like Neapolitan, thrive in high heat. But with the right ingredients and techniques, you can get pretty close to perfection—even with a low-heat oven! We'll show you how to adapt and still achieve amazing results.
Some pizzas are better suited for baking in a low-heat oven, while others, like Neapolitan, are ideal for high-heat baking.
What happened to the time factor? If I recall there used to be an option to determine amount of yeast for a certain rise time…
This was super useful if you only have 4 hours versus doing a 3 day cold ferment
How do i calculate room time if putting in the fridge. Should it be combined time before and after fridge or just 1 of them?
Following the NY dough. After doing the 72 hour cold ferment I find my dough rips when stretching near the crust when I rotate on my knuckles. Am I over proofing or over kneading prior to the cold ferment? Any ideas?
Love the site! I have few questions about the Canotto Pizza recipe.. it seems like the recipe isnt fully listed cause it only says to use partial 400g of water and no more than that in the final dough making! As well for the dry yeast it only shows how much fresh yeast to add in the final dough
necesito comentarios para la elaboración de pizza
Great site, my dough comes out a bit dense and not so fluffy though, what could I be doing wrong?