Pizzeria · di casa

Pizza dough,
planned to the hour.

Tell Impasto when you want to eat. It works backwards from there — calculating every mix, fold, rest and proof so the dough is ready exactly when you are. No guesswork, no 3 a.m. alarms.

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Free & ad-free Works offline 11 languages
Impasto timeline showing each dough step with its exact clock time
4 styles 3 fermentation paces poolish · biga · direct precise to the gram timed to the hour
How it works

Three taps from craving to a plan.

Most dough calculators hand you a list of grams and leave you to figure out the timing. Impasto starts with your schedule and builds the recipe around it.

1 · Pick your moment

Choose the day and hour you want to pull pizza from the oven. That single choice anchors everything else.

2 · Dial it in

Style, pace, hydration, number of pizzas, ball weight. Impasto recalculates the recipe to the gram, instantly.

3 · Follow the timeline

Every step shows the real clock time it happens. Optional reminders tap you on the shoulder when it's time to act.

Timeline of dough steps with clock times
Il tempo · the timeline

Every step, at the exact hour it happens.

No more "rest for 4 hours" and mental arithmetic. Impasto shows "Fri 14:00", not "after 4 hours." Filled dots are the moments you do something; hollow dots are the long waits while the dough does the work.

  • Real clock times for every mix, fold, shape and bake.
  • Sleep-aware scheduling — it spots steps that land overnight and offers a gentle shift.
  • Optional reminders so you can get on with your day.
Ingredient breakdown to the gram
La ricetta · the recipe

Precise to the gram, scaled to your batch.

Flour, water, salt, oil, sugar and yeast — all calculated to the gram and shown as baker's percentages. Change the number of pizzas or the ball weight and everything recalculates on the spot.

  • Full preferment maths for poolish and biga, handled for you.
  • Tune hydration, salt, oil and sugar to taste.
  • Metric or imperial — your units.
Flour recommendation with real-world brands
La farina · the flour

The right flour, with real-world picks.

Impasto matches the strength your recipe actually needs to flours you can buy — by W-value, P/L ratio and protein — then names specific bags and blends.

  • Named picks: Caputo, King Arthur, Le 5 Stagioni, Polselli and more.
  • Blend suggestions for long fermentations.
  • Substitutes when your first choice isn't on the shelf.
A real schedule

Here's a Neapolitan poolish, baking Sunday at 7pm.

This is what Impasto builds for you — read top to bottom, act on the filled dots, relax on the hollow ones.

do something wait / ferment
Fri 19:00 · poolish
Mix the poolish
Whisk a pinch of yeast into water, stir in flour until smooth, cover. 12–14 h at room temperature.
Fri 19:00 → Sat 08:00
Overnight rise
The poolish matures while you sleep — bubbled, fragrant, ready by morning.
Sat 08:00 · build
Build the final dough
Combine poolish, remaining water and flour. Autolyse, add salt, knead to windowpane-thin.
Sat 09:00 → Sun 15:00
Cold ferment
Into the fridge for the long, flavour-deepening rest. The dough does all the work.
Sun 15:00 · shape
Divide & ball
Split into tight balls, set in a proofing box for the final rise.
Sun 19:00 · bake
Stretch & bake
Open each ball, dress, and launch into a screaming-hot oven. Dinner, exactly on time.
Four styles

Tuned to your oven and your taste.

Each style carries its own dough behaviour, hydration range and oven profile — whether you've got a pizza oven or a regular kitchen one.

01

Home Oven

Crisp bottom, lightly charred edges, properly melted cheese — built for a steel or stone in a normal oven.

~250°C · 6–9 min
02

Neapolitan

Soft, pillowy, leopard-spotted. For a screaming-hot wood-fired or pizza oven.

~450°C · 60–90 s
03

New York

Foldable and structured, with oil and sugar in the dough. Home-oven friendly.

~275°C · 6–10 min
04

New Haven

Thin, rustic, charred — minimal toppings, maximum crust character.

~340°C · 4–6 min
And the rest

Built to live in your kitchen.

Il Risultato — a bake diary

Log how each bake turned out with a star rating, tasting notes and photos of your crust and crumb.

Active, Recent & Saved

Plan several bakes at once, keep your history, and re-bake a favourite any time with a fresh schedule.

Works fully offline

No account, no sign-up, no internet. Your kitchen doesn't need Wi-Fi to make great pizza.

Your data, exportable

Everything is stored on your device. Export a full backup whenever you like, and restore it just as easily.

Share any recipe

Send a clean, readable recipe — ingredients, schedule and preferment notes — straight to a friend.

Speaks 11 languages

English, Italian, Spanish, German, French, Dutch, Portuguese (BR & PT), Romanian, Polish and Turkish.

A look inside

Considered, warm, uncluttered.

Style picker
Pick your style in seconds
Flour recommendation
Know exactly which flour to buy
Active pizzas list
Several bakes, never a missed step

Pick a time.
Make the dough.
Eat great pizza.

Impasto is free, ad-free, and built by people who care about good dough. Every feature is yours, free, forever.

Get it on Google Play
Misura · riposa · inforna