Calculated to the gram
Flour, water, salt, yeast and oil for exactly as many dough balls as you need.
Everything for your pizza dough in one app
From the first gram of flour to the moment the pizza goes into the oven.
Made for your oven
Home oven, pizza oven or grill, with a pizza stone, baking steel or cast iron pan. Dough and bake time adapt.
Pre-dough and sourdough
Biga, poolish, sourdough or lievito madre, with fresh yeast, dry yeast or a sourdough starter.
- Biga
- Poolish
- Lievito Madre
- Sourdough
Schedule with reminders
Planned to the minute from mixing to baking, with a reminder for every step.
- Stretch & fold10 min
- Bulk rise2 h
- Divide dough10 min
Save and share
Save your recipes and share them with friends through a link.
Your pizza dough in three steps
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Pick a style
Neapolitan, New York, pinsa or another style. Your pick sets up the whole recipe.
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Adjust the dough
Hydration, salt and yeast the way you like them. The app warns you when a value leaves the recommended range.
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Follow the schedule
The app tells you when to knead, shape and bake, even when the dough rests overnight.
Every pizza style, calculated for your oven
Neapolitan
New York
Roman
Sheet Pan
Pinsa
Fast
Common questions about pizza dough
How long does pizza dough need to rise?
That depends on the style, the amount of yeast and the temperature: anywhere from a few hours to several days in the fridge. The longer the dough rises, the less yeast it needs and the more flavorful and easier to digest it gets. PizzaApp Pro calculates the yeast for the time you have.
Can I let pizza dough rise overnight?
Yes, a dough that rests overnight or for 24 hours in the fridge is actually ideal. It needs much less yeast. The app calculates the yeast for the rise time and always shows you when your dough will be ready for the oven.
What does hydration mean for pizza dough?
Hydration is the ratio of water to flour. 65% hydration means 650 g of water for every 1 kg of flour. More water makes a lighter but stickier dough.
What is the difference between biga and poolish?
Both are pre-doughs you mix before the main dough. Biga is stiff and dry, poolish is liquid with as much water as flour. Both give the dough more flavor and structure.
Dry yeast or fresh yeast – which is better?
Both work just as well, you only need different amounts: use about a third as much instant dry yeast and about half as much active dry yeast as fresh yeast. The app converts it for you.
Can I freeze pizza dough?
Yes. Freeze the dough balls after shaping and let them thaw slowly before baking. The app builds this into the recipe: a little more yeast and a thawing step of its own in the schedule.
Do I need a pizza oven?
No. The app also calculates dough and bake time for a regular oven with a pizza stone or baking steel, and for the grill.
