You're the Pizza Perfectionist. Here's what fixes it.
Pizza · Pro
Proper Neapolitan dough needs a 48 to 72 hour cold ferment, not an hour on the counter. DoughRise works out the exact schedule, hydration and ball weights for your flour and your oven.
Leopard cornicione · 72h cold ferment
The add-to-basket moment
Set your number of pizzas, ball weight and hydration. This is the same maths Pro saves and repeats for you, every Friday night.
Why it goes wrong
Snapping back when you stretch?
Your gluten needs time, not force. The Fermentation Planner tells you when the dough is actually ready, not just when the clock says so.
Recipes say 62% hydration. Your flour disagrees.
The Hydration Adjuster corrects for the flour you actually have, so the dough handles the way it should.
Six dough balls, six different sizes?
Portioning by eye ends here. Even weights, every ball, so every pizza bakes the same.
Free gets it right once. Pro makes it repeatable.
Simple pricing
DoughRise Pro
£9.99/mo
Cancel any time. No card to use the free calculators.
Founding price, locked for life. The first 100 members lock the annual plan at £71.88 a year, for as long as they stay. All we ask is a review, tell us what's good and what's bad.
Lock the founding price →"There are free pizza calculators everywhere."
True. Twenty-five of them are right here, free forever, no card. Pro is for the day your dough comes out perfect and you want to make it perfect again, and again, without starting from scratch each time.
Free, printable
One clean schedule from mix to bake: when to fold, when to ball, when to pull it from the fridge. Stick it on the fridge and follow it. Pro adapts the same plan to your kitchen temperature.
Built by a pizza obsessive in London who got tired of bready pizza, and worked out that the maths was always the missing ingredient.
Benjie, founder
Before you go
The printable schedule that turns "an hour on the counter" into proper Neapolitan dough. No subscription needed.
As seen on launch platforms
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