Choose your quest rank. Easy: a speedy run. Few choices, instant dry yeast only. Roll into the DoughJo and let Sensei walk you through your first dough. Normal: the main campaign once your confidence is levelling up. Full recipes, heaps of pizza styles, and the Calculation Dungeon when you're bready to see how your pizza adds up. Wizard: every lever unlocked. Descend into Calculation Dungeon+ and get at one with the figures.
All round pizzas are 12 inches.
Home oven, or a portable pizza oven.
Rest flour and water only before salt and yeast. Does not change hydration or gram weights.
Use + on each pan to build your lineup
When in the workflow you chill dough: whole mass, balls, or already in the pan.
Saved on this device only. Match the numbers on your bag so strength and recommendations stay accurate.
Protein % is required, usually on the nutrition panel (per 100 g).
W strength (W index) from the bag (e.g. W 260–280). Leave blank if only protein is listed.
Archive your pizza plan for later transmission, then re-open it with Use Again when the next dough operation goes live.
Save a PDF for the kitchen dossier, or share it as an image when your recipe looks suspiciously well-planned and the world needs to see the evidence.
No saved recipes yet. Switch to the dashboard, tune your bake, then tap “Save recipe”.
8Bit.Pizza is a free pizza dough calculator for home bakers. Set pizza style, hydration, salt, yeast, and fermentation times, then get instant gram weights for flour, water, and levain. Plan same-day bakes or multi-day cold ferments with a timeline that shows when to mix, proof, and bake.
Use Easy mode for a guided schedule, Normal mode for the full dashboard, or Wizard mode for advanced ferment control. Browse the Pizza Style Codex and Flour Codex for deeper reference.
Choose a pizza style or set hydration as a percentage of flour weight. The calculator shows water, flour, salt, and yeast in grams using baker's percentages, and updates instantly when you change ball count or dough weight.
Yeast depends on total ferment time and temperature. Pick a style with a cold ferment preset, or use Wizard mode to set bulk, fridge, and bench times, and the app adjusts yeast for your schedule.
Set how many pizzas you are making and the weight per ball (often 220–280 g for Neapolitan, more for New York or pan styles). The recipe panel totals flour, water, salt, and yeast for the full batch.
Ingredients are expressed as a percentage of flour weight. Hydration is water ÷ flour × 100. The calculator keeps salt, oil, sugar, and yeast in the same system so you can compare styles fairly.
