Impasto — Plan great pizza dough, down 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.
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.
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.
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<br>wait / ferment
Fri 19:00 · poolish<br>Mix the poolish<br>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<br>Overnight rise<br>The poolish matures while you sleep — bubbled, fragrant, ready by morning.
Sat 08:00 · build<br>Build the final dough<br>Combine poolish, remaining water and flour. Autolyse, add salt, knead to windowpane-thin.
Sat 09:00 → Sun 15:00<br>Cold ferment<br>Into the fridge for the long, flavour-deepening rest. The dough does all the work.
Sun 15:00 · shape<br>Divide & ball<br>Split into tight balls, set in a proofing box for the final rise.
Sun 19:00 · bake<br>Stretch & bake<br>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<br>Home Oven<br>Crisp bottom, lightly charred edges, properly melted cheese — built for a steel or stone in a normal oven.<br>~250°C · 6–9 min
02<br>Neapolitan<br>Soft, pillowy, leopard-spotted. For a screaming-hot wood-fired or pizza oven.<br>~450°C · 60–90 s
03<br>New York<br>Foldable and structured, with oil and sugar in the dough. Home-oven friendly.<br>~275°C · 6–10 min
04<br>New Haven<br>Thin, rustic, charred — minimal toppings, maximum crust character.<br>~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.
Pick your style in seconds
Know exactly which flour to buy
Several bakes, never a missed step
Pick a time.<br>Make the dough.<br>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