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  • 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.

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jerry.ryland@gmail.com
19 days ago

Why is the tutorial recipe different than the calculator for Neapolitan style?

28 days ago

Love the pizza calculator. Just a question about using the nerd setting room temp 20c, room time 1h, fridge time 24h fridge temp 4c. The amount of yeast went from 2.34g without the nerd setting and 24.2g with the nerd setting from above. That seems like a lot for 6 dough balls at 270g each 65% hydration. Is the nerd setting correct?

I have the dough bulk fermenting in the fridge now for tomorrow night(24h fridge time). I hope

30 days ago

Bring back the old calculator please.
How come the ratios changed and I am missing the Sicilian Pizza. 🙁

1 month ago

Hi. Love the site and have made great pizza thanks to this site and the youtube videos for 3 years now. My question is. If I adjust the time / temp, is the fridge time the cold fermentation time? I normally mix my dough, then to the fridge for 2 to 3 days. Then pull it and make balls and let rise for 8 hours before cook. Just want to understand those settings. Thanks!

Martin
1 month ago

Hello, I’m confused with the poolish article. How to make the Neapolitan pizza dough for the home oven, using the poolish?

1 month ago

Hi, great site and fantastic calculator! I love how sophisticated it is and that I can customize everything to my needs.
Nevertheless, I noticed that the previous version of the calculator only calculated half the amount of yeast (I double-checked using web.archive.org). With the current yeast amount, the dough rises too much during a 48-hour cold fermentation in the fridge.

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.

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