Pizza NightA pizza dough calculator that plans the timing too
Grams are the easy part. Knowing when to start is what makes pizza night work.
Pizza Night is a pizza dough calculator and bake planner for iPhone. Tell it when you want to eat, how many pizzas and which style; it calculates flour, water, salt and yeast in grams for your kitchen and fridge temperature, tells you when to start, reminds you at each step and adjusts the plan when you run late.
How a pizza dough calculator works
Pizza recipes are written in baker's percentages: every ingredient as a share of the flour. A Neapolitan dough is typically 100% flour, 65% water and 3% salt, plus a little yeast. The calculator starts from what you want to end up with (four balls of 250 g, say), adds a little for dough that sticks to the bowl, and works back to grams.
| Ingredient | Grams |
|---|---|
| Flour | 617 g |
| Water (62%) | 382 g |
| Salt (3%) | 19 g |
| Fresh yeast | 2.37 g |
| Dough | 1020 g |
Where most calculators stop
The yeast in that table only works for a particular time and temperature. Change the rest from 24 to 48 hours, or bake on a hot day, and it needs to change too. And the calculator doesn't tell you that a 19:00 dinner means mixing at 18:20 the day before.
What Pizza Night adds
- When to start. Pick the eating time; it works out every step before it, starting with when to mix.
- Yeast sized to the plan. Each rest counts at its own temperature, kitchen or fridge. See the numbers.
- One reminder per step, with Done, +15 min and Running late right on the notification.
- Running late protects dinner. It takes the time from a rest that can spare it, or moves dinner and says so.
- No night alarms. Steps that would land between 23:00 and 07:00 get a better plan instead.
- A Live Activity and widget show the current step and countdown on your Lock Screen.
- A journal that turns "too dense" or "pale crust" into a tip for next time.
Styles and options
Five styles are ready to go: Neapolitan, New York, Roman, Detroit and Pan / Grandma. Rest the dough the same day, overnight on the counter, or 24 or 48 hours in the fridge, with fresh, active dry or instant yeast. Pro adds biga and poolish, sourdough from your own starter, flour blends and your exact oven.
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