Pizza dough,
planned to the hour.
Tell Impasto when you want to eat. It works backwards from there, then turns the technical fermentation plan into a human one: practical quarter-hour actions, sleep-aware timing and no rewriting steps you already completed. The dough still comes first; your night does not have to lose.
Three taps from craving to a plan.
Most pizza 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
Choose the style, pace, hydration and size. Impasto adapts the controls to the pizza, then recalculates the recipe to the gram, instantly.
3 · Follow a human timeline
Future actions land on practical quarter-hour times where the dough allows it, while sleep hours and fermentation limits stay part of the plan. Optional reminders tap you on the shoulder when it is time to act.
Fermentation has rules.
So does real life.
A backwards calculation can optimise the dough and still leave you with awkward clock times. Impasto adds another layer: it keeps the technical limits hard, then uses the flexibility inside them to build a schedule a human can actually follow.
- Quarter-hour actions. Calculated future steps aim for :00, :15, :30 or :45 instead of awkward times like 04:52. Your chosen bake time stays exact.
- Sleep-aware by design. Tell Impasto when you normally sleep and it pushes demanding actions away from the night and the groggy edges around it whenever the fermentation allows.
- Biology stays in charge. Fermentation minimums, maximums and stated technical ranges are never broken just to make the clock look nicer.
- Your past stays your past. Change an active bake and completed steps remain fixed. Impasto re-plans only what is still ahead, or keeps the previous schedule if the new request cannot fit.
- One schedule everywhere. The timeline, reminders, Proof Check, Bake Later and Live Bake all follow the same resolved plan.
fitted around your day.
Every step at a real time you can live with.
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.
- A live "Now" marker follows your bake in real time, so you always know the current step at a glance.
- Human-aware scheduling that actively rebalances flexible stages around your sleep window while keeping technical fermentation limits hard.
- Quarter-hour actions where the recipe allows it, plus optional reminders so you can get on with your day.
Your bake, live on your phone.
As the bake enters its final warm window, Impasto brings the important part of the timeline onto the phone itself. See what the dough is doing now, what comes next and how long remains until bake time without repeatedly opening the app.
- Live Activities on iPhone, including the Lock Screen and Dynamic Island.
- Live Updates on Android for the same at-a-glance phase, next action and bake countdown.
- Proof Check and schedule changes stay in sync, and a tap opens the exact pizza the live surface belongs to.
- Quiet by design: Live Bake shows progress persistently while ordinary notifications are reserved for moments when you actually need to act.
- Dismissed it? Resume Live Bake from Impasto for that exact active pizza.
Precise to the gram, scaled to your batch.
Flour, water, salt, oil, sugar and yeast are calculated to the gram and shown as baker's percentages. Change the batch or style-specific size controls and the whole formula recalculates on the spot.
- Full preferment maths for poolish, biga and sourdough levain, handled for you.
- Tune hydration and batch size while Impasto applies the style's salt, oil and sugar formula.
- Metric or imperial, your units.
- Sizing that fits the style: ball weight for most rounds, pan dimensions for Detroit and teglia, finished diameter and thickness for Roman tonda.
The right flour, with real-world picks.
Impasto matches the strength your recipe actually needs to flours you can buy, using 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.
Water to the degree, with the preferment counted properly.
Great dough should finish mixing at the right temperature: too warm and it races ahead, too cold and it stalls. Impasto now works from what is actually in the bowl. For poolish, biga and sourdough, it accounts for the flour and water already inside the preferment, its temperature, and the water still left to add before giving you the final-mix water temperature.
- Uses a method-specific final dough target: 24°C for yeasted doughs and 25.5°C for sourdough.
- Preferment amount now matters thermally. A small poolish or biga no longer has the same influence as one carrying most of the flour.
- Uses the actual preferment composition: 100% hydration poolish, 45% hydration biga, and the real levain amount and starter hydration for sourdough.
- Reads your kitchen and your mixer: room temperature and the heat added by hand mixing, a stand mixer or a food processor all shift the recommendation.
- Changes the technique too: mixing time, speed and development cues adapt to the way you mix.
- If the target is not realistically reachable within safe water temperatures, Impasto tells you where the dough is likely to land instead of pretending otherwise.
It solves the levain, not just the yeast.
Most dough apps hand sourdough back to you: pick your own starter percentage, guess your own timings, hope. Impasto treats natural leavening the way it treats yeast, as something to be solved, so the dough is still ready exactly when you said you wanted to eat.
A cool kitchen needs more starter. Impasto works out how much.
Fermentation roughly doubles in speed every 9°C, so the same 10% levain that lands an overnight bulk at 21°C will leave you waiting at 16°C. Rather than making you guess, Impasto inverts the curve and solves the percentage that hits your schedule in your kitchen.
- Same overnight plan, four kitchens: 14% at 16°C, 11% at 18°C, 8% at 21°C, 4% at 26°C.
- It does the seed maths too: how much ripe starter to scoop, and how much flour and water to feed it, without double-counting a gram.
- Stiff or liquid starter, 50% to 100% hydration, with the water shifted correctly between levain and final dough.
The one thing no app can measure.
Every culture is different: your flour, your water, your feeding schedule. Impasto can solve for temperature, but it cannot know how lively your jar is. So it asks, in the only terms that matter, and stretches or shortens the room-temperature steps to match.
- Weak, average or strong. A sluggish starter gets more time; a vigorous one gets less.
- It never touches the cold retard, because at 4°C the culture is parked no matter how strong it is.
- Every timing is paired with a dough cue: domed and risen 2–3×, up 20–30%, roughly doubled. Trust the dough, not the clock.
Fridge or counter. We don't pick a side.
Ask ten sourdough bakers whether pizza dough belongs in the fridge and you'll get a genuine, well-argued split. Some retard the balls for two days and get a sharper, tangier crust. Others insist the fridge dulls everything and run a long, cool ferment on the counter. Both are legitimate, so Impasto builds a proper schedule for either.
- Cold retard: bulk to a 20–30% rise, ball up, then 12 to 72 hours in the fridge. The long chill favours acetic acid, so the crust reads sharper.
- Room temperature: no fridge at all. Warmth favours lactic acid, so the sourness stays rounder and more yoghurty.
- The flavour notes and flour picks change with your choice, because a natural ferment slackens gluten differently than yeast does.
Published technique, ongoing bake testing.
Impasto combines established pizza methods, real-world references and ongoing bake testing. The timings are calibrated starting points, always paired with observable dough cues because the clock is the plan and the dough gets the final say.
Here's a Neapolitan poolish, baking Sunday at 7pm.
This is what Impasto builds for you after the technical timeline has been resolved into practical clock times. Read top to bottom, act on the filled dots, relax on the hollow ones.
Kitchens don't stay put.
You told Impasto how warm your kitchen was when you set the dough. Then the afternoon turned hot, and a dough planned at 20°C is now sitting at 25°C, fermenting far faster than the schedule assumed. Over a 24 or 48 hour ferment that drift is the difference between a good bake and a blown one.
At the cold-to-warm handoff, it asks you to look at the thermometer again.
On cold-retarded doughs, that means the moment the dough actually comes out of the fridge and enters its final warm proof. On all-warm routes, it uses the real final-proof start. You enter the room temperature now, and Impasto tells you how far the bake has moved.
- Bake earlier. The dough is ready when it is ready, and now you know when that is.
- Or keep your bake time. Chill the dough to slow it down, and Impasto rebuilds the timeline around it.
- Take that route and your reminders move too, including a nudge for when the dough comes back out.
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, a regular kitchen one, or a battered steel pan.
Home Oven
Crisp bottom, lightly charred edges, properly melted cheese, built for a steel or stone in a normal oven.
Neapolitan
Soft, pillowy, leopard-spotted. For a screaming-hot wood-fired or pizza oven.
New York
Foldable and structured, with oil and sugar in the dough. Home-oven friendly.
New Haven
Thin, rustic, charred, with minimal toppings and maximum crust character.
Roman tonda
Rolled thin with a pin, crisp from centre to edge. No cornicione, and a dry snap when you cut it.
Detroit
Thick but airy, fried crisp underneath, with cheese taken to the pan wall so it caramelises into a frico edge.
Roman teglia
Crisp underneath, light and honeycombed inside. High hydration, baked in a tray and cut into rectangles.
Built to live in your kitchen.
Human-aware timing
Set your sleep hours once. Impasto keeps future actions on practical quarter-hour times where possible, without breaking fermentation limits or moving steps you already completed.
Il Risultato, a bake diary
Log every bake with a star rating, tasting notes and photos, then build a lasting history around the recipes you return to.
Active, Recent & Saved
Plan several bakes at once, keep your history, and re-bake a favourite any time with a fresh schedule.
Sized for the pizza
Most rounds use ball weight. Detroit and teglia use pan dimensions and thickness. Roman tonda starts from finished diameter and calculates the ball for you.
Flavour guidance
See how method, hydration, fermentation pace and sourdough environment are expected to shape texture, acidity and flavour.
Yeast set by the schedule
Yeast quantity responds to pace, kitchen temperature, hydration, yeast type and freshness so the dough lands on the time you chose.
Works fully offline
Core recipe planning works without a connection. No account or sign-up is required, so a weak kitchen signal never gets between you and the dough.
Your data, exportable
Your recipes, journal entries and photos live on your device. Export a full backup whenever you like, and restore it just as easily.
Share any recipe
Send clean recipe text or a visual card with ingredients, method and preferment timing, ready for a friend to use.
Speaks 11 languages
English, Italian, Spanish, German, French, Dutch, Portuguese (BR & PT), Romanian, Polish and Turkish.
Considered, warm, uncluttered.
From first setup to a late-night bake, every screen stays calm, legible and out of your way.
Pick a time.
Make the dough.
Eat great pizza.
Impasto is free and ad-free, including human-aware scheduling, Live Bake and every fermentation tool. Optional tips support continued development.