Open all night
Est. wherever the oven is
by the gram, the cup, or the pound
Pick a style, set the size, and the formula scales to whatever you are baking tonight. Twenty-five regional doughs with the real baker's percentages, a yeast dose worked out from your actual schedule, and every weight convertible to whatever your kitchen measures in.
Fermentation roughly doubles in speed for every 8°C warmer, so two hours on the counter is worth about eight in the fridge. The dose here is fitted to that curve and to two doses bakers agree on: 0.5% instant yeast for a same-day dough, and 0.25% for a 48-hour cold ferment after a short warm bulk. Treat it as a starting point and let the poke test have the last word.
Ounces of dough per square inch. It is the only number that makes a 12-inch Neapolitan and an 18-inch sheet pan comparable, and it is how the sizer works out a ball weight for any pan you own. Thin and crisp lives near 0.06, New York around 0.10, Detroit and Sicilian around 0.14, deep dish past 0.16.
A cup of flour is 120 g if you spoon it in and 145 g if you scoop it from the bag, which is a 20% error before you have done anything. The volume conversions here are real and they are provided because a scale is not always in the room, but the scale is the single cheapest upgrade to your pizza.