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 Impasto when you want to eat, and it works backwards, calculating hydration, fermentation, and every mix, fold, rest, and proof so your dough is ready on time. No more guessing. No more dough that needs three more hours when guests are already at the door. Whether you use a pizza oven, kitchen oven, steel, or Detroit pan, Impasto gives you a recipe and timeline tuned to your equipment and schedule. WHAT MAKES IT DIFFERENT Plan around your life, not the dough. Pick your bake time and Impasto schedules everything in reverse. Every step shows the real time it should happen, such as “Fri 14:00,” not “after 4 hours.” Read the timeline at a glance. Filled dots are moments when you act: mix, fold, ball, roll, top, or bake. Hollow dots are the long waits. You always know whether it is time to work or relax. It respects your sleep. Impasto spots steps that would land in the middle of the night and helps move your bake time, so you are not setting a 3 a.m. alarm. Optional reminders notify you when each hands-on step is due. WHY IMPASTO SETS THE YEAST FOR YOU Yeast quantity is not a flavour choice like hydration or preferment share. It is the lever the timeline uses to land your dough on time. Choose when you want to eat, your fermentation pace, and your kitchen temperature. Impasto calculates the yeast needed for that schedule using baker’s percentages and temperature-aware fermentation. It also accounts for yeast freshness. Older yeast works more slowly, so Impasto compensates to help the dough stay on schedule. Baking with sourdough? Impasto calculates the levain instead, including starter hydration, starter strength, and cold or room-temperature fermentation. DIAL IN YOUR PIZZA Seven styles: Home Oven, Neapolitan, New York, New Haven, Roman tonda, Detroit, and Roman teglia. Each has its own hydration range, fermentation behaviour, shaping method, and oven profile, New York, New Haven, Roman tonda, Detroit. Round or pan. Most round styles are sized by pizza count and ball weight. Roman tonda is different: choose the finished diameter and thickness, and Impasto calculates the ball weight for a thin, rolling-pin-shaped crust. Detroit and Roman teglia are sized by the pan itself. Enter your tin, choose a thickness, and Impasto calculates the dough. Pan oil is listed separately from the dough. Three paces: Quick, Classic, and Flavour. Choose a same-day route, overnight dough, or longer cold ferment for deeper flavour. Four methods: direct dough, poolish, biga, or sourdough, with preferment quantities, levain maths, starter strength, and cold or room-temperature fermentation handled for you. Flour guidance matches flour strength to your recipe, with recommendations for Caputo, King Arthur, Le 5 Stagioni, bread flour, 00 flour, and suitable blends. Bake and shaping instructions fit the selected style, from rolling Roman tonda thin and crisp from centre to edge, to taking Detroit cheese to the pan wall, or handling Roman teglia gently to preserve its open crumb. KEEP A BAKE DIARY Il Risultato lets you log each bake with a star rating, tasting notes, and photos of your crust and crumb. Recent and Saved tabs keep your history and favourite recipes one tap away. Re-bake any saved recipe with a fresh schedule. MADE TO LIVE ON YOUR PHONE Works offline. No account or 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 recipes as clean, readable text or a visual recipe card. Available in 11 languages, including English, Italian, Spanish, German, French, Dutch, Portuguese, Romanian, Polish, and Turkish. Choose metric or imperial units. Impasto is free and ad-free. An optional tip supports continued development, but every feature remains free. Pick a time. Make the dough. Eat great pizza.