Pizza · Pro

Your pizza tastes like bread. Here's the fix.

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.

Get Pro, £9.99/mo → Try the free calculator first
  • 25 calculators free, no card
  • Cancel any time
  • Built for 00 flour and home ovens
A home-baked Neapolitan margherita with a puffed, leopard-spotted cornicione on a white plate Leopard cornicione · 72h cold ferment

The add-to-basket moment

Work out your dough right now.

Set your number of pizzas, ball weight and hydration. This is the same maths Pro saves and repeats for you, every Friday night.

Total dough 1000 g
  • 00 flour-
  • Water-
  • Fine salt-
  • Fresh yeast (48 to 72h cold)-

Salt at 2.8% of flour, yeast dialled for a long cold ferment. Pro adjusts every gram to your kitchen temperature and saves the winning batch.

Why it goes wrong

Three problems, three fixes.

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.

The night your dough is perfect, save it.

  • Save your winning formula. Never lose Friday night's perfect dough again.
  • Pizza Studio. The full four-stage pipeline from flour to launch.
  • Bake log with photos. Spot exactly what changed when a bake goes off.
  • Live Ferment Timer. Temperature-aware ready-at times, not guesswork.
The DoughRise Pro Pizza Studio screen laying out a four-stage dough pipeline

Simple pricing

Pro is £9.99 a month. Less than one night's failed dough.

For pizza obsessives

DoughRise Pro

£9.99/mo

  • Save and repeat your winning dough
  • Pizza Studio, the four-stage pipeline
  • Bake log with photos
  • Live, temperature-aware Ferment Timer
  • All 25 calculators, unlocked
Get Pro, £9.99/mo →

Cancel any time. No card to use the free calculators.

£95.88 £71.88 /yr

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

The 72-Hour Neapolitan Ferment Plan.

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
  • Cancel any time, no lock-in
  • Full refund if it's not for you
  • 25 calculators free forever, no card