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.
Home oven, or a portable pizza oven.
Target finished dough temperature after mixing (DDT). Mixer heat from your mixing method above is included in the suggested water temperature.
Rest flour and water only before salt and yeast. Does not change hydration or gram weights.
Use + on each pan to build your lineup
Here’s a ferment that fits this style. Pick your fridge placement (proofing approach) if shown, then tap I’ll do this to set your times.
Green = usual for this style. Part of the plan when you tap I’ll do this.
✦ You can always adjust times and temperatures.
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. You pick a style, say how many balls you want and how big each one should be, then move hydration, salt, yeast, oil and sugar. The grams change as you go. You also get a plan for when to mix, leave it to bulk, ball it up, proof and bake. Yeast can be instant, active dry, fresh, or a sourdough starter.
Easy mode is the quiet version: fewer choices, instant dry yeast only, and DoughJo walks you through the first mix. Normal mode is the full calculator, with flour tips, a fermentation schedule, and the Calculation Dungeon if you want to see where the numbers come from. Wizard mode is where poolish, biga, flour blends and preferments live, and where you can set the total dough weight yourself. The Pizza Style Codex has 44 styles, and the Flour Codex is for the flour you actually buy. For a full write-up, try same-day pizza dough or a cold ferment.
Mix Now – Eat Later starts from when you want to eat and works back to when you should mix. You still choose the style. It tells you when to mix, bulk, ball, proof and bake, and the yeast is set for that wait. If you have already mixed, you can start from there.
The kneading steps are written for the mixer in front of you. That can be your hands, a KitchenAid, a Famag IM5 HH spiral, any spiral mixer, an Ooni Halo Core, or an Ooni Halo Pro. You get the speed and the timing for that machine, whether that is KitchenAid on Speed 2, a spiral mixer's RPM, or a hand knead with stretch-and-fold. The steps change if you are using a poolish or a biga, and they change with how wet the dough is, the salt, the oil, and how warm you want the finished dough. Choose a mixer in settings and the next recipe keeps it.
The bake notes follow both the pizza and the oven. That includes a home oven, Ooni, Gozney, an Anova Precision Oven, a Sage Smart Oven Pizzaiolo, a Ninja outdoor oven, and a small portable pizza oven. It tells you how long to preheat, how hot the floor and the top should be, and how long to leave the pizza in, on a stone, a steel, in a pan, or on a tray. The heat stays within what that oven can actually reach, and you only see pans that fit. You can turn on a par-bake if you want one. Home ovens also have a note on steel and stone. Choose an oven in settings and the next recipe keeps it.
The Flour Codex lists supermarket and specialist flours from 27 countries, including the UK, Ireland, the Netherlands, the United States, Australia, France, Canada, Germany, Italy and Spain. Open a bag and you get the protein, the strength if the mill prints a W number, and a starter dough already weighed out. Mark the flours you have, hide the ones you do not, add your own, or build a blend. The calculator then uses the flour you picked.
The toppings selector is a fruit machine for pizza: spin the reels, hold the ones you like, and it lands on one of 1,007 ideas for ordinary pizzas, picked to suit the style. Add one and the amounts go into the dough recipe too. You can stay with the usual toppings, or switch to veggie or vegan. Tick Dessert Pizzas when you want something sweet. Those sit on Pizza Fritta, Pinsa, Flamkuchen, Calzone and Neapolitan, 63 of them, from Nutella and pistachio to ricotta, pastry cream and fruit.
Save a recipe on this phone or computer and open it again whenever you want. You can download a PDF or a photo for the kitchen, share a link, show a QR code, or copy the words. You do not need an account.
Each of these has a short guide. Open one and you can drop that style into the calculator.
Gluten-free is a tick, not a separate app. Turn it on from the style picker, or from Mix Now – Eat Later, and the flour list becomes gluten-free pizza bags. If your bag is missing, use the generic gluten-free flour or add it yourself. In the Flour Codex, those bags tell you how much water the blend likes, and whether it contains wheat starch.
You then see the styles that cope with that dough: pan and tray pies, Detroit, Grandma, Neapolitan, New York, same-day or overnight rounds, and thin Pizza Tonda. Mix it briefly. It stays sticky, so press it into the pan instead of stretching it. Pizza Tonda is the odd one out: roll or press it between sheets of parchment. Do not give it as long in the fridge as wheat dough. Canotto and biga stay on the normal list. The mixer notes switch over too. All gluten-free pizza dough recipes.
You pick a style and a ferment, and it gives you flour, water, salt and yeast in grams, plus when to mix, proof and bake. It works for a pizza tonight or a dough you started a few days ago.
Hydration is how much water you use compared with the flour. Pick a style, or type your own percentage, and the water, flour, salt and yeast update in grams. Change the number of balls, or how heavy they are, and the whole batch moves with you.
For a cold 48 hour dough, this calculator uses 0.47 g of instant yeast with 591 g of flour, for 4 dough balls (250 g each). The timing is 2 h bulk, 48 h cold as one mass, then a 4 h rest. Same-day dough uses 0.71 g of instant yeast, because it only has 2 h bulk, then a 4 h rest.
It depends on the style. Neapolitan is often 220 to 280 g a ball. New York and pan pizzas usually want more. Set how many pizzas you are making and the weight of each ball, and the recipe adds up the flour, water, salt and yeast for the whole batch.
It is a simple way to write a dough so styles are easy to compare. Flour is always 100%. Hydration is the water as a share of that flour. Salt, oil, sugar and yeast are written the same way, so a Neapolitan and a Detroit line up.
Yes. Turn on Gluten Free and the flour list becomes gluten-free pizza bags, with a shorter set of styles: pan and tray pies, Detroit, Grandma, Neapolitan, New York, same-day or overnight dough, and thin Pizza Tonda. Mix it briefly and press it into shape, because it stays sticky. Pizza Tonda can be rolled between parchment. Give it less time in the fridge than wheat. The flour page says how much water that blend likes, and if it contains wheat starch. Canotto and biga are not on that list.
You tell it when you want to eat. It works backwards and tells you when to mix, bulk, ball, proof and bake, with the yeast set for that wait. If the dough is already mixed, start from there.
By hand, on a KitchenAid, a Famag IM5 HH spiral, a generic spiral, an Ooni Halo Core, or an Ooni Halo Pro. For ovens: a home oven, Ooni, Gozney, an Anova Precision Oven, a Sage Smart Oven Pizzaiolo, a Ninja outdoor oven, or a portable pizza oven. The heat stays within what the oven can do, you only see pans that fit, and you can par-bake if you want. Set a mixer and an oven you like, and new recipes keep them.
There are 1,007 topping recipes for ordinary pizzas, and the amounts drop into the dough recipe. Dessert is separate: 63 sweet pizzas on Pizza Fritta, Pinsa, Flamkuchen, Calzone and Neapolitan.
Yes. They stay on your device. Download a PDF or a photo, share a link, show a QR code, or copy the text. You do not need an account.
