Pizza2Calc Dough Calculator tells you how much flour, water, salt and yeast to use for your pizza dough. Choose the number and weight of the dough balls, the hydration, the salt, the room temperature and the rising time: the recipe updates while you move the controls.

The yeast dose comes from a model calibrated on real doughs, not from a linear rule. Temperature and time are combined into equivalent hours, and the dose falls more than proportionally with time.

Features

Number and weight of the dough balls, with the total dough weight.
Hydration slider with named bands: Neapolitan, classic, high, very high.
Salt in grams per litre of water or as a percentage of flour. Switching unit converts the value and shows the other unit.
Room temperature and rising time, with the yeast dose and a band that tells how practical the combination is.
Fresh yeast, dry yeast or sourdough. With fresh or dry yeast, the equivalent of the other one is always visible.
Warnings that never block the calculation: high hydration, extreme time and temperature, a dose too small to weigh, sourdough estimate.
Two presets: classic Neapolitan and high hydration. A preset fills the fields and stays editable.
Four ready-made themes (Classic, Light, Night, Minimal), with a live preview in the settings, and the main, text and background colours to touch up.
Copy the recipe, or print a sheet designed for paper: a full A4 page with a schedule in clock times and lines for notes, or a compact half sheet, two copies per A4, to keep next to the scale.
Block for the block editor, with a live preview, and the [pizza2calc] shortcode.
Three small tools to place anywhere in an article, each with its own shortcode:
- [pizza2calc_water]: the water temperature for the dough temperature you want (base temperature method), with the ice to add when the water must be colder than your fridge water, and a calibration of your own mixer from a measured dough.
- [pizza2calc_pan]: the dough for another pan at the same thickness, round or rectangular.
- [pizza2calc_blend]: the W of a blend of two to four flours, from a small database of Italian pizza flours (each value with the mill’s source) or your own W.
Works without JavaScript: the form is a plain HTML form, calculated by the server.
Accessible: every drawn control is a native input, with a visible focus and full keyboard support.
Translation-ready. The Italian translation is provided through translate.wordpress.org.

Privacy

Pizza2Calc Dough Calculator sends nothing to external servers and collects no data. The only request it makes is to your own site, when a visitor opens the print panel or prints the recipe sheet (REST endpoints calcolapizza/v1/ready and calcolapizza/v1/print). It stores only its settings, in two options. The water tool can remember the friction of your mixer: it is saved in the visitor’s own browser (localStorage) and never sent to the server. The font it uses (Fraunces, SIL Open Font License) ships with the plugin: nothing is loaded from external servers.