Wess.pizza

Open all night

Est. wherever the oven is

Dough
Calculator

by the gram, the cup, or the pound

Tell it which pizza, how many, and what size. It gives you exactly what to weigh — in grams, ounces or cups — and works the yeast out from when you want to eat. Twenty-five regional doughs, each with the method and the bake that goes with it.

Start the batch Read the menu

Order pad

Pick a pizza and a size. The rest is worked out for you.

Your pizza

When do you want to eat?

Change the recipe itself

You do not need any of this to make good pizza. It is here if you want to push the dough somewhere the preset does not go.

The formula
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Percentages are shares of the flour weight, which is how bakers write a recipe so it scales to any batch.

Leavening
Schedule

The yeast dose comes out of this. Warm hours count for far more than cold ones, so the two on the counter matter as much as the day in the fridge.

Water temperature

Mixing warms the dough. Work backwards from the temperature you want it to finish at.

The check

Why the yeast changes

Tell it when you want to eat and it works out the yeast for you. A dough that sits three days in the fridge needs a fraction of the yeast of one you are baking tonight, because yeast works about four times slower in the cold. Getting that wrong is the single most common way a homemade dough ends up either flat or collapsing.

How to run a cold ferment →

Size, and how many

Pick the size you can actually bake. A 16-inch pizza needs a 16-inch stone and a peel to match, and most home ovens are happier with 12 or 14. Pan styles list the pans instead, because a Detroit pizza is defined by the tin it is baked in.

Thin, regular and thick move the dough per pizza up or down by about 15%, which is the difference between a crisp base and a chewy one.

Cups, honestly

A cup of flour is 120 g if you spoon it in and 145 g if you scoop it from the bag, which is a 20% error before you have done anything. The volume conversions here are real and they are provided because a scale is not always in the room, but the scale is the single cheapest upgrade to your pizza.