PizzaPlan – Dough Calculator

PizzaPlan is the pizza dough app for people who want their dough planned to the gram - not by guesswork. You enter how many pizzas you want, the hydration you're aiming for and how long the dough should ferment. The app gives you flour, water, salt, oil, yeast (fresh or dry) and every other ingredient down to the gram - based on baker's percentages, an interpolated yeast curve by fermentation time and temperature, and concrete profiles for over 50 flour brands.

Fully offline. No account. No ads. No tracking.

PIZZA STYLES
14 dough types, from thin Neapolitan to crispy Pizza Romana and Pizza in Pala, all the way to fluffy pan pizza in New York or Detroit style. For each style, PizzaPlan has a sensible hydration range, a matching flour profile and an editable schedule.
Oil in the dough freely adjustable: from style-typical to none.

PRE-FERMENTS & SOURDOUGH
- Sourdough (free): with or without yeast support, with starter and levain calculations. The app tells you when to refresh and how much starter goes into the main dough.
- Biga (Pro): firm pre-ferment, share 30-100 % of the flour freely selectable (at 100 % the whole dough as biga); two ripening styles, corta (short) and lunga (long), guided by MasterBiga and Stefano Massaro.
- Poolish (Pro): liquid pre-ferment with precise yeast dosing; from 26 °C automatically moved to the fridge.
- Li.Co.Li. (Pro): liquid Lievito Madre, wild culture without commercial yeast. Ripening time temperature-dependent, per Massaro never ripened in the fridge.

YEAST, FERMENTATION TIME & SUMMER MODE
Yeast calculation follows Jeffrey Hamelman's formula: fermentation speed triples per 9 °C of temperature increase. Meaning: at 30 °C room temperature your dough needs only one fifth of the yeast it would at 20 °C - and at 11 °C in the cellar, three times as much. You can set room and fridge temperature independently, plan bulk and ball proof separately, and see how the yeast amount shifts with every hour of fermentation.

SUMMER MODE: from 26-28 °C the app automatically shortens bulk fermentation, moves the dough straight to the fridge and suggests cold kneading water (with ice cubes from 30 °C). No more over-proofed doughs in summer.

FLOUR
7 types for free (Tipo 00, Tipo 0, Type 550, Manitoba, Spelt 630, Whole Spelt, Whole Wheat). In Pro, over 50 concrete brand profiles (Caputo Pizzeria, Cuoco, Saccorosso, Le 5 Stagioni, Molino Grassi, Dallagiovanna, Petra and more) - with recommended hydration, optimal fermentation window and yeast correction. Plus gluten-free flours (rice, corn, cassava, chickpea) and sweet-dough specialists.
Flour blend calculator (Pro): combine two flour types into your own blend - with calculated total protein content and W value.

SWEET YEAST DOUGHS
9 types beyond pizza: Germknödel, Dampfnudeln, Buchteln, sweet braid (free), plus Krapfen, cinnamon rolls, brioche, focaccia dolce and maritozzi (Pro). Sugar, butter, eggs and fat are automatically rolled into baker's percentages.

PLANNING & WORKFLOW
- Reverse scheduler from your target baking time
- Calendar export and push reminders
- Shopping list straight from the recipe, checkable
- Save favourites, set one as default and share
- Freeze dough balls with step-by-step guidance
- PDF export of the schedule
- Step-by-step instructions per dough
- Dark mode, 6 languages (DE, EN, ES, IT, NL, FR)

PRIVACY
No ads, no tracking, no user accounts. All calculations and data stay local on your device. GDPR compliant.

PRO
A one-off €2.99 (no subscription) unlocks all flour brands, all pre-ferments including Li.Co.Li., gluten-free flours and all sweet Pro doughs. All future Pro features are included.

PizzaPlan comes from Forstinning near Munich, built by Christoph - home pizza baker with his own wood-fired oven and an Effeuno P134H. The values in the app are the same ones he uses for his weekend pizzas.