Observed arrival · 2026-10-09
Pizzora times your Neapolitan pizza dough
A browser-based beta planner calculates dough ingredients and a preparation schedule for Neapolitan pizza.
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- For
- Home cooks planning Neapolitan pizza dough
- Worth noticing
- The sample schedule runs from mixing to a dinner-day bake, with a cold ferment of up to 72 hours.
Field notes
The demonstrated recipe gives precise amounts—578.3 g Caputo 00 flour, 404.8 g water, 16.2 g salt, and 0.63 g yeast—and pairs them with a schedule aimed at a stated dinner time. The page says users can choose hand, stand-mixer, or spiral kneading, and describes reminders for a cold ferment of up to 72 hours. It also includes shaping guidance and dough-specific sauce, topping, and bake instructions for eight pizzas.
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