Homemade pizza planner
How do you want to make your pizza?
Tell us how many pizzas and when you want to eat. We'll work out the ingredients and the yeast, and lay out what to do hour by hour.
How much of what
Flour, water, salt, olive oil and yeast to the gram — even for tiny amounts.
When to start
A schedule worked backward from the time you want to eat.
How to ferment
Time at room temperature and in the fridge, matched to your kitchen.
What do you bake in?
The dough and the fermentation are the same in every oven — what changes is the temperature, the baking and preheat time, and which styles fit.
Home oven
Up to about 250–290°C (480–555°F). Best with a pizza stone or steel preheated for about an hour. Great for pan pizza, focaccia and pizza with olive oil in the dough.
Electric pizza oven
The stone usually heats to 400–450°C (750–840°F) in about 20–30 minutes. Pizza Napoletana bakes in about 2 minutes. Fits pizzas up to about 30 cm (12 in) — a large 30×40 cm (12×16 in) pan won't fit.
Gas or wood-fired oven
About 430–500°C (805–930°F) and a pizza in 60–90 seconds. Takes practice managing the fire and turning the pizza.
Pizza styles
BartoliniPizza on your phone
The dough calculator and reminders for each next step — even offline.
- Android — download the file from our site.
- iPhone — get it on the App Store.