PizzaPlan - Dough Calculator

No ads. No subscription. No tracking. No account. PizzaPlan calculates your pizza dough to the gram, fully offline, GDPR compliant and in six hand-maintained languages.

You enter the number of pizzas, hydration and fermentation time. The app works out flour, water, salt, oil and yeast (fresh or dry) exactly: based on baker's percentages, with a yeast curve by fermentation time and temperature, and profiles for over 200 flour brands.

AD-FREE, NO SUBSCRIPTION, NO ACCOUNT
PizzaPlan has never had ads or a subscription. The full version is a one-off purchase for €2.99, permanent. No tracking, no analytics, no sign-up: all data stays local. GDPR compliant, developed in Germany. Six languages, each translated by hand: German, English, Spanish, Italian, Dutch, French.

REVERSE SCHEDULER
You say when the pizza should be on the table. PizzaPlan works backwards: when to mix the dough, knead, bulk proof, ball up, ball proof, bake. With calendar export, reminders and PDF export.

PIZZA STYLES
10 styles: Neapolitan, New York style, Romana, sheet-pan pizza, pan pizza, Detroit style, Sicilian al taglio, Chicago deep dish, Pinsa Romana and focaccia. Every style brings its own hydration range, flour profile and schedule. Oil in the dough freely adjustable.

GLUTEN-FREE BAKING
Five gluten-free flours with their own calculation, not a converted wheat recipe: ready-made blend, rice, corn, cassava and chickpea flour, each with its own hydration, workflow and matching binder (xanthan, psyllium husk, chia, linseed or egg).

PRE-FERMENTS & SOURDOUGH
- Sourdough (free): build a levain or add the madre directly, starter hydration 30-125 %, share adjustable, with or without yeast support.
- Biga (Pro): firm pre-ferment, 30-100 % share freely selectable, ripening styles corta and lunga.
- Poolish (Pro): liquid pre-ferment with precise yeast dosing, from 26 °C automatically in the fridge.
- Li.Co.Li. (Pro): liquid Lievito Madre, wild culture without commercial yeast.

YEAST, FERMENTATION TIME & SUMMER MODE
Set room and fridge temperature independently, plan bulk proof and ball proof separately, and watch the yeast amount shift with every hour of fermentation. Optionally a pure room-temperature schedule, no fridge.
SUMMER MODE: from 26 °C the app shortens the bulk proof, moves the dough to the fridge and suggests cold kneading water. The ice water calculator says how much ice you need.

FLOUR
10 types for free (Tipo 00, Tipo 0, Tipo 1, Tipo 2, Type 405, Type 550, Manitoba, Spelt 630, Whole Spelt, Whole Wheat). In Pro, over 200 brand profiles (Caputo, Le 5 Stagioni, Petra and more) with recommended hydration, fermentation window and yeast correction, plus pinsa and gluten-free flours. The search finds any flour in the catalogue and switches the flour type with it.
Flour blend calculator (Pro): two types, total protein and W value.
Your own flours (free): with protein, W value and hydration.

SWEET YEAST DOUGHS
10 types beyond pizza: Germknödel, Dampfnudeln, Buchteln, sweet br