MyPizzaMentor: Pizza-Schule’s free pizza dough calculator
MyPizzaMentor: Pizza-Schule’s free pizza dough calculator
MyPizzaMentor is Pizza-Schule's new free pizza dough calculator: six pizza styles, the right amount of yeast, a schedule for your calendar and a pro panel for pizzerias.
By Alessio - MarketingPublished on 28.10.20266 min read
In short
- MyPizzaMentor is Pizza-Schule’s new free pizza dough calculator: it runs in your browser, with no app and no sign-up.
- Six styles, from Neapolitan under the AVPN rules to New York style, with fresh yeast, dry yeast, sourdough (lievito madre), biga or poolish.
- You get flour, water, salt and yeast to the gram, a schedule for your calendar and tips that adapt to your settings.
- For pizzerias, a pro panel shows how much time machines save when dividing and rounding dough balls.
How much yeast do I need for 16 hours of fermentation? How much water for six 250 g dough balls? And when do I have to start if I want to bake at half past seven? We hear these questions every day from pizza lovers and professionals. So we put the answers into one tool: MyPizzaMentor, the pizza dough calculator by Pizza-Schule.
What is MyPizzaMentor?
MyPizzaMentor is a free online calculator for pizza dough. You open the page, pick your style, enter how many pizzas you want to make and how much time you have. The calculator immediately shows you the amounts of flour, water, salt and yeast. Every change is recalculated as you type: nothing to confirm, nothing to download.
We built it for two kinds of people: home bakers who love making pizza, and professionals who make dozens or hundreds of dough balls every day. Behind the numbers is the experience of our Academy in Veitsbronn DE, the first pizza school in Germany and an AVPN-certified school.
Six pizza styles, one calculator
Every style has its own rules. The calculator starts from suitable values, which you can then change freely:
- Neapolitan AVPN: following the rules of the Associazione Verace Pizza Napoletana.
- Contemporary: more water, often with a biga, for a tall, airy rim.
- Roman thin crust: little water, rolled out with a pin and baked crisp.
- Pala / Pinsa: very wet doughs, stretched long and baked on a stone.
- Pan (teglia): here you don’t count dough balls but pan size and grams of dough per cm².
- New York style: with oil and a little sugar, made for home ovens.
Then you pick the leavening: fresh yeast, dry yeast, sourdough, biga or poolish. With biga and poolish, MyPizzaMentor calculates the preferment first and then the final dough, with the amounts for both steps.
The right amount of yeast for your time and your kitchen
Yeast is the most common source of mistakes in pizza dough. Too much, and the dough is over-proofed after a few hours. Too little, and it won’t rise. That’s why MyPizzaMentor asks for your room temperature, the hours at room temperature and the hours in the fridge. From these it works out the yeast, often just one or two grams. If the amount is too small to weigh, the calculator explains how to dissolve it in some of the recipe water and dose it precisely.
The AVPN rules always in view
Real Neapolitan pizza needs precise values: hydration, salt per litre of water, dough ball weight, total fermentation time, no oil and no sugar in the dough. With the Neapolitan AVPN style, MyPizzaMentor checks every point live and shows you with a green tick whether your recipe follows the rules. If it doesn’t, you see straight away where.
A schedule that goes straight into your calendar
Tell MyPizzaMentor when you want to bake and it counts backwards: when to mix, when to shape the dough balls, when to take them out of the fridge and when to fire up the oven. One click on Add to calendar and every step lands in your calendar, each with a reminder five minutes before. The first event also contains the recipe.
If you like, we can also send you the recipe and schedule by email.
Tips from your mentor
Below the recipe you’ll find your mentor’s tips. They change with your settings: what water temperature to use, when to add the salt, which flour can handle a long cold fermentation, what to watch out for when it’s hot, or how hot the oven should be for your style.
For pizzerias: the pro panel
If you shape lots of dough balls every day, open the pro panel. Enter how fast your team divides and rounds by hand today and, if you like, what an hour of a helper’s work costs. MyPizzaMentor shows you how many hours a year this work takes, how much time dough dividers and rounders save, how many months a machine needs to pay for itself and which spiral mixer suits your amount of dough. The calculation assumes six working days a week.
Five languages, one pizza
MyPizzaMentor speaks English, German, Italian, French and Turkish. You can switch the language at any time at the top of the calculator, which is handy when several languages are spoken in your kitchen. And if you like a recipe, share it with a link or copy it with one click.
How to get started
There’s nothing to install. Open MyPizzaMentor, choose your style and give it a try. To get to know every step in detail, read our guide to MyPizzaMentor.
Frequently asked questions about MyPizzaMentor
Is MyPizzaMentor free?
Yes. The calculator is free and works without signing up. You only enter your email address if you want the recipe sent to your inbox.
Do I need to install an app?
No. MyPizzaMentor runs in your browser, on smartphones, tablets and computers.
How accurate are the yeast amounts?
They are careful estimates. Flour, the real temperature and the water change the timing: always watch the dough, not just the clock.
Is the calculator suitable for pizzerias?
Yes. Besides recipes for large batches, the pro panel shows time savings, machine payback and the right spiral mixer.
New · freeCalculate your pizza dough
Amounts, yeast and schedule for every style, in seconds. With a pro calculator for pizzerias.
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New · free
Calculate your pizza dough
Amounts, yeast and schedule for every style, in seconds. With a pro calculator for pizzerias.
Neapolitan · Pan · New York
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