Pizza starts long before the oven.

Choose the number and weight of your dough balls. The calculator turns them into a yeast or sourdough formula and updates it with every change.

Pizza dough

Your pizza.

Live from the server

From calculator to bake day

Ball weight determines the diameter and thickness of your pizza. For a Neapolitan-inspired pizza, 250 to 280 g is a proven range. Always adapt yeast or sourdough to the duration and temperature of your fermentation.

Start with a 24-hour recipe