DISCOVER MAKERS CLUB
  • 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

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11 days ago

In “Nerd” Mode total time comes up 21 hours. Room time 5 hours, Fridge time 16 hours. However when you adjust the temperatures of room/fridge it doesn’t change the time. Wouldn’t this affect the time?

Also – after mixing/kneading do you typically bulk ferment in the fridge (i.e. for 16 hours) and then do second proofing (i.e. 5 hours) at room air?

Lastly – what do you find is the ideal time for bulk fermenting in the fridge?

Thanks for your awesome website!

Sarah
14 days ago

Is there any way to save a recipe? Having to reset all of the factors is annoying because the sliders are so fiddly. Ability to type in temp/time would be amazing.

26 days ago

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

ranners_10@hotmail.com
28 days ago

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?

M C
1 month ago

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?

Asraralharbi@outlook.com
1 month ago

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

Tech update

  • We’ve made some improvements to the website based on your feedback. The calculator design is now easier to use, we fixed a bunch of bugs, and there’s a new feature coming soon! Check out the video to see what’s new!

    Pieter Städler

The Maker Club

  • 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.

  • Pay less, make more

    Join the Maker Club and enjoy a 5% discount on your order!

  • 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.

Maker club

  • free pizza course
  • save your creations
  • save your calculations
  • access to all calculators
  • sweet sweet discounts
  • talk to the community
  • and more..

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