Pizza Dough Calculator · 5 Languages · Offline

Pizza dough like a pro. No more guesswork.

Flour, water, salt, yeast - calculated precisely. Offline. Ad-free. In five languages.

Google Play App Store

Try it right here

Your dough, in numbers

Flour
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Water
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Salt
-
Yeast (dry)
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The app also factors in flour type, room temperature, fridge and pre-ferments - accurate to 0.05 g.

4.7★ in store
No tracking
Offline
GDPR
5 languages

It's simple

From idea to finished pizza

Three steps. No math. No mental gymnastics.

1

Pick a style

Neapolitan, New York, sheet pizza, sweet focaccia, Germknödel - 14 dough types ready. You choose, PizzaPlan knows the ratios.

2

Get the amounts

Enter how many pizzas, PizzaPlan calculates flour, water, salt, oil and yeast - accurate to 0.05 g. Pick your hydration and proofing time.

3

Bake stress-free

Reverse schedule from your target time. Shopping list to your phone. PDF export for your kitchen counter.

The core

One calculator that does it all.

5 pizza styles, 8 flour types, straight and long fermentation, Poolish, Biga, sourdough, hydration 55-85%, room-temp and fridge models - in a single flow. All offline, all local.

14
dough types
8
flour types
0.05 g
precision
72 h
proofing range

And plenty more

So the math turns into a great baking day.

Sweet yeast doughs

Germknödel, yeast braids, brioche, Maritozzi - 9 varieties with sugar, butter and eggs dosed automatically.

50+ flour brands

Caputo, Molino Grassi, Molino Dallagiovanna - exact flour profiles instead of rough averages. (Pro)

Sourdough

Natural fermentation, optionally boosted with yeast. The calculator guides you through the starter.

Favorites & PDF

Save favorite recipes locally, export schedules as PDF - perfect for the kitchen counter.

Shopping list

Every recipe becomes a one-tap list. Sortable, checkable, offline.

Scheduler

Backwards planning from your target time. Calendar export. Push reminders.

The story behind

Built by someone who actually bakes pizza.

PizzaPlan comes from Forstinning near Munich, Germany - written by Christoph Bimmer, home pizza baker with a wood-fired oven in the garden. The app calculates the way a good pizzaiolo does in their head: baker's percentages, real yeast curve by fermentation time, 8 flour profiles. No account, no tracking, fully offline.

More about the app and who's behind it →

Tip of the Day

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Two tiers

For fun or for perfection.

No subscription. One-time €2.99. Permanent - including all future Pro features.

PizzaPlan

Forever

Free
  • 5 pizza styles (Neapolitan, sheet, Romana, New York, pan)
  • 4 sweet yeast doughs (Germknödel, Buchteln, yeast braids, steamed dumplings)
  • 8 flour types from Tipo 00 to whole wheat
  • Straight and long cold fermentation in the fridge
  • Schedule, shopping list, favorites, PDF export

PizzaPlan Pro

No subscription

€2.99 one-time
  • Everything in the free version
  • 50+ flour producers with exact profiles
  • Poolish & Biga pre-ferments
  • 5 premium sweet doughs (Krapfen, cinnamon rolls, brioche, focaccia dolce, Maritozzi)
  • Gluten-free flours (rice, corn, cassava, chickpea)
  • All future Pro features included

Frequently Asked Questions

Everything you need to know about pizza dough

What hydration is ideal for beginner pizza dough?
65% hydration is ideal for beginners - easy to shape and still juicy. With PizzaPlan, just enter your desired hydration and all quantities are calculated automatically.
Which flour is best for pizza dough?
Tipo 00 has the finest grind and creates an elastic, stretchy texture. For more flavour, Tipo 0 or wheat flour type 550 also works well. PizzaPlan supports 8 flour types with individual profiles.
How long should pizza dough rest?
Cold fermentation in the fridge for 24-72 hours develops significantly more flavour than short room-temperature proofing. PizzaPlan automatically calculates the optimal yeast amount for any fermentation time.
How much yeast do I need for pizza dough?
For long fermentation, 0.1-0.5 g of dry yeast per kilogram of flour is enough. Less yeast means more flavour and better digestibility. PizzaPlan calculates the exact amount based on temperature and fermentation time.
What is the difference between poolish and biga?
Poolish is a liquid pre-ferment (1:1 flour/water), biga is a stiff pre-ferment with less water. Both improve flavour, aroma, and digestibility. Both are included in PizzaPlan Pro.
Can I use dry yeast instead of fresh yeast?
Yes - fresh yeast has roughly three times the leavening power of dry yeast, so adjust accordingly. PizzaPlan automatically converts between yeast types.
Why is my pizza dough so sticky?
Work with slightly wet hands instead of adding more flour - extra flour makes dough dry and tough. At high hydration (70%+), some stickiness is normal and a sign of good dough quality.
How hot should the oven be for pizza?
As hot as possible - ideally with a pizza stone preheated for at least 45-60 minutes at maximum temperature. Neapolitan pizza needs 450-500°C, sheet pan pizza works from 220°C.
Can I also calculate sweet yeast doughs with PizzaPlan?
Yes! PizzaPlan calculates 9 sweet yeast doughs - from Germknödel to Buchteln and Hefezopf (free) plus Krapfen, Cinnamon Rolls, Brioche and more (Pro). Sugar, butter, eggs and liquid are calculated automatically. Optional cold fermentation in the fridge is also supported.

Time to bake

Your best dough is waiting.

Download, open the calculator, stretch your dough. The rest follows naturally.

Google Play App Store