Impasto Lab
Neapolitan (STG)
AVPN-spec dough, 60% hydration, built for a 90-second wood fire.
Pizza dough calculator for iOS
From flour to fire — dialed in.
Impasto Lab is a pizza dough calculator built on research from AVPN, Tom Lehmann/PMQ and the masters of the craft — paired with a community of oven freaks who publish, rate and refine real recipes.
Nine styles, zero guesswork
9 hand-tuned pizza styles
Every style comes pre-configured with the hydration, salt, oil and fermentation defaults the tradition actually calls for.
Contemporary Neapolitan
High-hydration take with cold bulk fermentation plus a room-temperature proof.
American Neapolitan
Deck-oven Neapolitan with a longer cold ferment for deeper flavor.
New York Slice
Foldable, low-moisture dough enriched with oil and a touch of sugar.
Sicilian (sfincione style)
Thick, oil-rich, pillowy crumb baked in a generously oiled sheet pan.
Detroit-Style
Blue-steel pan bake with crispy caramelized cheese frico edges.
Roman al Taglio
Bonci-style 80% hydration dough, baked in trays and sold by the cut.
Pinsa Romana
Multi-flour blend with a 48–120 hour cold ferment for maximum lightness.
Pan Pizza
Soft, oil-cushioned base — the easy, forgiving weekday bake.
Each style ships with a research-backed baker's-percentage formula and a default fermentation schedule — sourced from AVPN, Tom Lehmann/PMQ, Gabriele Bonci, Vito Iacopelli and others.
The calculator
A dough lab, not a spreadsheet
Set your pizzas, ball weight and style — Impasto Lab handles the math down to the hundredth of a gram.
- Baker's percentages across the board — every ingredient relative to flour.
- 4 yeast types — IDY, ADY, Fresh and Sourdough, auto-converted between each other.
- Auto-yeast computed from your room temperature and fermentation hours.
- Yeast always rendered in grams, with the precision you actually need.
- Hydration, salt, oil, sugar — every dial under your control.
The library
47 expert recipes, one tap away
A hand-curated library of 47 fermentation templates, each with full author attribution and source — AVPN, Vito Iacopelli, Ken Forkish, Marc Vetri, King Arthur Baking, Gabriele Bonci and more. Pick a preset, get the complete schedule.
AVPN Neapolitan
Poolish
Same-day long
The timer
Fermentation timer, not just numbers
Every recipe unfolds into a step-by-step schedule with absolute clock times — “ready to bake at 19:42”, not “in 11 hours”. A local notification fires when each fermentation step ends, and every stage shows its live progress.
- Absolute times for every step — mix, bulk, balls, bake.
- Local push notifications at the end of each fermentation step.
- Live progress per stage, so you always know where your dough is.
Mix & autolyse 08:30
Bulk fermentation 09:12
Divide & ball 15:40
Final proof 16:00
Ready to bake 19:42
Your recipe book
Save, sync, refine
- All your recipes synced privately through iCloud — they never leave your account.
- Edit, version and tweak — every bake teaches you something.
- Add notes, photos and tasting feedback per recipe.
The community
A community of dough nerds
Publish your bakes, learn from others, and keep the gallery clean.
Publish your recipe
Share a recipe with up to 3 photos to the in-app gallery, complete with your full formula and schedule.
Honest ratings
Get rated 1–5 stars with a full star histogram — see the whole distribution, not just an average.
Tight moderation
Comments, reports, and on-device profanity and photo-sensitivity moderation. No spam, no garbage.
Impasto Lab speaks 15 UI languages: cs, de, en, es, fi, fr, hu, it, nb, pl, pt-PT, ru, sk, sv, uk.
At a glance
Built for serious home pizzaioli
9
pizza styles
47
expert presets
4
yeast types
15
languages
100%
native SwiftUI
0
third-party trackers — on-device, privacy-first moderation