Impasto: Pizza Dough Planner

Mihai Barbat

In-app purchases

About this app

Pizza dough calculator and schedule planner for Neapolitan, New York, New Haven, and home oven pizza.

Tell it when you want to eat, and Impasto works backwards, calculating hydration, fermentation, and every mix, fold, rest, and proof so the dough is ready exactly when you are. No more dough that needs three more hours when guests are already at the door.

Built for home bakers and obsessive pizzaioli alike. Pizza oven or regular kitchen oven, Impasto tunes the recipe and timeline to your gear, your schedule, and your taste.

WHAT MAKES IT DIFFERENT

• Plan around your life, not the dough's. Pick your bake time and Impasto schedules in reverse. Every step shows the real clock time: "Fri 14:00", not "after 4 hours."
• A timeline you can read at a glance. Filled dots are the moments you act (mix, fold, shape, bake). Hollow dots are the long waits.
• It respects your sleep. Impasto spots steps that would land in the middle of the night and shifts your bake time, so no 3 a.m. alarm to fold dough.
• Optional reminders when it's time for each hands-on step.

WHY IMPASTO SETS THE YEAST FOR YOU

Yeast quantity isn't a flavour choice the way hydration is, it's the lever the timeline pulls to land your dough on time. So Impasto solves for it: you set when you want to eat, how long a ferment you want, and your kitchen temperature, and Impasto works out the yeast that hits that schedule, scaled to your temperature, since yeast activity roughly doubles every 8°C.

It also accounts for freshness. An older packet is slower, so Impasto adds more: about 18% under 3 months, 43% at 3–6 months, nearly double at 6–12 months.

Baking sourdough? There is no yeast to solve for, so Impasto sizes your levain instead.

SOURDOUGH, DONE PROPERLY

Pick Sourdough and Impasto works out the levain: how much ripe starter to scoop, what to feed it, and when to build it so it peaks when you need it.

• Starter strength. Weak, average, or strong. A sluggish starter stretches the room temperature steps, a lively one shortens them.
• Cold or room temperature. Bakers are split, so Impasto does not pick for you. Retard the balls in the fridge for 12 to 72 hours, or run one long ferment on the counter.
• Levain scaled to your kitchen. A cool kitchen needs more starter to hit the same schedule, so Impasto adjusts the percentage for you.
• Every timing comes with a cue: domed and risen 2 to 3 times, up 20 to 30 percent, roughly doubled. Trust the dough, not the clock.

DIAL IN YOUR PIZZA DOUGH

• Four styles: Neapolitan, New York, New Haven, and Home Oven, each with its own hydration range, fermentation behaviour, and oven profile.
• Three fermentation paces: Quick (same day), Classic (overnight), and Flavour (2–3 day cold ferment). The longer you wait, the more complex the crust.
• Four methods: direct dough, poolish, biga, or sourdough, with levain maths, starter strength, and cold or room temp ferment handled for you.
• Tune hydration, ball weight, and number of pizzas. Impasto recalculates grams to the gram, instantly.
• Real flour guidance: Caputo Cuoco, Nuvola, King Arthur, Le 5 Stagioni and more, matched to your recipe. Works just as well with supermarket bread flour.

KEEP A BAKE DIARY

• Il Risultato. Log each bake with a star rating, tasting notes, and photos of crust and crumb.
• Recent and Saved tabs keep your history and go-to recipes one tap away. Re-bake a favourite any time with a fresh schedule.

MADE TO LIVE ON YOUR PHONE

• Fully offline. No account, no sign-up. Your data stays on your device, and you can export a full backup any time.
• Share any recipe as clean, readable text straight to a friend.
• 11 languages, metric or imperial: English, Italian, Spanish, German, French, Dutch, Portuguese (BR and PT), Romanian, Polish, Turkish.

Impasto is free and ad-free. If it earns a place in your kitchen, an optional tip helps keep it growing, but every feature is yours, free, forever.

Pick a time. Make the dough. Eat great pizza.

What’s new

- updated dependencies