The only pizza dough calculator you'll ever need.

Great pizza starts with great dough — and great dough starts with the right numbers. Most pizza dough calculators stop at baker's percentages. Pizza Calc goes further: it works out how much yeast your dough actually needs at your temperature, over your rising time. Change the temperature or the schedule, and the yeast changes with it.

Here's what makes Pizza Calc different:

🌡️ Plan Your Fermentation Like a Pro
Room temp or cold fermentation in the fridge? 4 hours or 72? Set the conditions and Pizza Calc converts that cold time into equivalent ambient hours, then gives you the yeast quantity that matches. This is the part most calculators skip — and the part that decides whether your dough over-proofs or never rises.

🧬 Works with Every Yeast Type
Fresh, active dry, or instant — pick your yeast and get accurate quantities based on a proven fermentation model. All three are shown side by side, so you can use whatever is in your fridge. No conversion charts needed.

📐 Dough Calculations You Can Trust
Flour, water, salt, oil, yeast — calculated to precise baker's percentages that actually work, for any number of dough balls. Amounts are rounded to what a kitchen scale can actually weigh. No more failed doughs or wasted ingredients.

⚙️ Your Recipe, Your Rules
Set your hydration, choose your dough ball size, pick how many you need. Metric or imperial. From a single pizza night to a full batch for friends — you're in control.

🍕 Designed for Real Kitchens
No bloated features or confusing menus. Just a clean, beautiful interface — in light or dark mode — that works when your hands are covered in flour. No ads, no account, and no internet connection required: the whole calculator runs on your phone.

Stop following rigid recipes that don't account for your kitchen. Pizza Calc helps you understand your dough and make confident adjustments — whether you're crafting Neapolitan, New York, Roman, Detroit-style, or your own signature crust, with 00 flour or whatever your shop stocks. Your best pizza is one calculation away.

Yeast quantities are based on the Baker's yeast quantity prediction model created by TXCraig1 of the pizzamaking.com community.