Impasto: Pizza Dough Planner

Pizza dough calculator and schedule planner for Neapolitan, New York, New Haven, Roman tonda, Detroit, Roman teglia, 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, kitchen oven, a steel pan or just a rolling pin, Impasto tunes the recipe to your gear and your schedule.

WHAT MAKES IT DIFFERENT

• 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 landing 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, and your kitchen temperature, and Impasto works out the yeast that hits that schedule. Yeast activity roughly doubles every 8°C, so the maths follows your kitchen.

It also accounts for freshness: an older packet is slower, so Impasto adds more.

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 on time.

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

DIAL IN YOUR PIZZA DOUGH

• Seven styles: Neapolitan, New York, New Haven, Home Oven, Roman tonda, Detroit, and Roman teglia, each with its own hydration range, fermentation behaviour, and oven profile.
• Round, rolled, or pan. Round styles are sized by pizzas and ball weight. Roman tonda is rolled with a pin, so you pick diameter and thickness and Impasto works out the ball. Detroit and Roman teglia are sized by the tin, with pan oil listed separately.
• 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.
• Real flour guidance: Caputo, King Arthur, Le 5 Stagioni and more, matched to your recipe. A tonda gets pointed at a weaker flour, because a rolled base wants a dough that stays put.

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 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 backup any time.
• Share any recipe as clean, readable text.
• 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.