About DoughLab

Free professional baking tools, built by people obsessed with crust.

Why we built this

Most pizza dough recipes online give you fixed cups and vague timings. Professional pizzaioli don't work that way — they work in baker's percentages, adjusting yeast to time and temperature. DoughLab brings that professional formula sheet to everyone, free, with no signup and no clutter.

How our formulas work

Every calculation on DoughLab is based on the standard baker's percentage system used in professional bakeries and pizzerias: flour is 100%, and all other ingredients are percentages of flour weight. Our yeast dosing tables are derived from widely used fermentation charts, cross-checked against published pizzaiolo references, and adjusted for instant dry, active dry, and fresh yeast.

Our principles

  • Free forever — the calculator is supported by unobtrusive advertising, never paywalls.
  • Privacy first — calculations happen in your browser. We don't store your recipes or require accounts.
  • Honest numbers — we give you the professional starting point and tell you when to adjust by feel.

Contact us

Found a bug, have a feature idea, or want to suggest the next calculator we should build? We'd love to hear from you: