Impasto: Pizza Dough Planner

Tell Impasto when you want to eat, and it plans every mix, fold, and proof so your dough is ready right on time. Four styles, free and ad-free.

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 guessing, no more dough that needs three more hours when guests are already at the door.

Built for home bakers and obsessive pizzaioli alike. Whether you own a pizza oven or a regular kitchen oven, Impasto gives you a recipe and a timeline tuned 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 everything in reverse. Every step shows the real clock time it should happen: "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. You always know whether it's time to act or time to relax. It respects your sleep. Impasto spots steps that would land in the middle of the night and shifts your bake time so you're not setting a 3 a.m. alarm to fold dough. Optional reminders. Get a notification when it's time for each hands-on step, so you can get on with your day.

WHY IMPASTO SETS THE YEAST FOR YOU

Yeast quantity isn't a flavour choice the way hydration or preferment share is. It's the lever the timeline pulls to land your dough on time. So Impasto solves for it. You set the things you actually care about: when you want to eat, how long a ferment you want, and your kitchen temperature.

Impasto works out the yeast that hits that schedule, using standard baker's percentages scaled to your temperature, since yeast activity roughly doubles every 8°C.

It also accounts for yeast freshness. Fresh yeast is the baseline. Opened under 3 months? Impasto adds about 18% more to compensate. Opened 3–6 months? 43% more. A packet that's been open 6–12 months gets nearly double the fresh quantity, because old yeast is slower, and slower yeast means a dough that misses its window. The timeline keeps its promise either way. Baking sourdough? Impasto sizes your levain instead.

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. Three yeast types (instant, active dry, and fresh), with freshness compensation built in. Real flour guidance: Caputo Cuoco, Pizzeria, Nuvola, King Arthur, Le 5 Stagioni and more, matched to your recipe, with blend suggestions for long ferments. Also works great with bread flour, 00 flour, or whole wheat blends for home oven bakes.

KEEP A BAKE DIARY

Il Risultato. Log each bake with a star rating, tasting notes, and photos of your crust and crumb. Recent and Saved tabs keep your history and go-to recipes one tap away. Save a recipe you love and re-bake it any time with a fresh schedule.

MADE TO LIVE ON YOUR PHONE

Works offline. No account, no sign-up required. Your recipes and journal stay on your device. Export a full backup whenever you like and restore it just as easily. Share any recipe as clean, readable text (ingredients, schedule, and preferment notes) straight to a friend. 11 languages: English, Italian, Spanish, German, French, Dutch, Portuguese (Brazil and Portugal), Romanian, Polish, and Turkish. Metric or imperial units, your choice.

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.