Paolo's Pizza Pro-Tips
Real pizzaiolo practical wisdom straight from Naples for your kitchen.
📲 All 11 Interactive Pizza Guides in the App
Explore the precision dough calculator, proofing timers with calendar export, and Paolo's complete practical tips for free in the app.
Hydration: Start Relaxed
Begin with 55% to 58% water: the dough forgives minor mistakes, never sticks, and slides easily onto the peel. Traditional Naples pizzerias bake between 58% and 62%.
Flour: Focus on Protein
Choose authentic Italian Tipo 00 or 0 with 11.5% to 13.5% protein. Standard supermarket flour often lacks the gluten strength needed for high hydration.
Room Proofing is King
In Naples, dough traditionally proofs at room temperature (18–22°C). No crowded fridge shelves, and dough is silky-soft and easy to stretch on bake day.
Low Yeast, High Digestibility
Excess yeast tastes pungent and feels heavy. Minimal yeast plus exact fermentation time breaks down complex sugars for a feather-light crust.
Salt Builds the Structure
Salt is essential structure, not just seasoning. Under 2.5%, dough becomes limp and tears easily during opening.
Ice-Cold Water Rule
Use fridge-cold water when kneading. Your goal is a finished dough temperature of 23–24°C to keep yeast fermentation perfectly balanced.
Minimalist. Precise. Delicious.
No false promises. Just the exact tools you need to craft the perfect dough.
Precision Dough Calculator
Calculate yeast, flour, water, and salt down to the tenth of a gram based on your room temperature, flour protein, and fermentation time.
Dough Timeline & Control
Track proofing stages cleanly on a visual timeline. Schedule bulk and ball fermentation with pinpoint accuracy.
Full Data Control & Opt-Out
All dough calculations run directly on your device. In Guest Mode your recipes stay local (with optional cloud backup on sign-in), and anonymous community stats can be disabled anytime via opt-out.
Bake the perfect pizza.
A straightforward pizza dough calculator for authentic Neapolitan pizza at home. No gimmicks — just precise hydration, dependable yeast calculation, and scheduling that simply works.
