We’re not saying your pizza game is weak, but if you’re still eyeballing your dough ingredients like some kind of amateur hour contestant, we need to talk. This calculator isn’t just another internet widget—it’s basically the difference between you serving up a brick of sadness and the kind of Detroit-style pizza that makes people want to work on themselves.

Here’s how this bad boy works:

Hydration Level: Slide this puppy anywhere from bone-dry 55% to practically swimming 100%. Higher hydration means more open crumb structure, which is fancy baker-speak for “those sexy air pockets everyone posts on Instagram.”

Pan Size: From tiny personal pans to the massive 12″x17″ behemoths, the calculator’s got you covered. Each option automatically adjusts the dough weight because—shocker—different sized pans need different amounts of dough. Revolutionary, I know.

Leavening: Choose between commercial yeast (for the normies) or sourdough starter (for the insufferable pizza nerds who name their starters after dead celebrities). No judgment here… well, maybe a little.

*Customizable Yeast / Starter %: The default yeast and starter percentages are calibrated for a standard overnight cold fermentation (24 hours refrigerated plus 6 hours at room temperature). You can customize these values based on your specific fermentation schedule—increase the percentage for longer cold fermentation times or decrease it for extended room temperature fermentation. This flexibility allows you to adapt the recipe to your timeline while maintaining optimal dough development and flavor.

Salt Percentage: Between 1% and 4%, depending on whether your cardiologist follows you on social media. The calculator uses baker’s percentages, which means everything is calculated as a percentage of flour weight. It’s how the pros do it, and now you can pretend you’re one of them.

Number of Pizzas: Because sometimes one pizza isn’t enough for your “self-care Sunday,” right? We see you.

Track Your Results: I can’t say enough about how important it is to track what works and what doesn’t. Do it however you’d like, but I always find it’s best to just write it down. We have a pizza journal available that makes it easy.

For truly transcendent results, let that dough chill in the fridge for 24 hours like it’s contemplating its life choices. Then let it warm up before you manhandle it into the pan. Coat that pan with enough oil to make an Italian grandmother nod in approval, and crank your oven to temperatures that would make Satan sweat.

Is this calculator going to change your life? Probably not. Will it dramatically improve your pizza game and possibly your social standing? Absolutely. You’re welcome.