👋 About Jordy

Hi, I'm Jordy. I'm a Dutch guy who got seriously into making pizza at home, and that hobby eventually turned into this website.

How this site started

A few years ago I started baking pizza more seriously. I quickly found out that the difference between a decent pizza and a great one lives almost entirely in the dough — the flour ratios, the hydration, the fermentation time, the yeast amount. Tiny shifts in those numbers change everything.

So I did what everyone does: I went looking online for a pizza dough calculator. Something that could take my pizza style, how many balls I wanted, and the time I wanted to eat, then work backwards and tell me exactly how much flour, water, salt, and yeast to weigh out.

I couldn't find one that actually worked the way I wanted. Most were either too basic (just flour + water + salt), too clunky, or locked behind signups and paywalls. A few got close but missed the timeline part — which is the whole point when you're working with 24 or 48 hours of cold fermentation.

So I built my own.

What this calculator is

Jordos Pizza Calculator is the tool I wish had existed when I started. It handles 5 pizza styles (Neapolitan, New York, Detroit, Chicago, Vito's double-ferment), 4 yeast types, 3 pre-ferments (poolish, biga, sourdough), and gives you a backwards-from-dinner timeline so you know exactly when to start mixing.

It's free, there's no signup, no ads, and it works on any device. No paywall is ever going to appear. I built it for myself first, and I figured other home pizza makers would want the same thing.

My kit

The hardware I actually bake with at home:

What's next on the wishlist

I'm currently saving hard for a proper spiral dough mixer. Kneading 2-3 kg of dough by hand is honest work, but a real mixer would change what I can do — bigger batches, consistent results, and the freedom to experiment with very high hydration doughs that are brutal to knead by hand. If you have strong opinions on Famag vs Bernardi, I'd love to hear them.

Why I keep this calculator free

Home pizza making is already expensive once you factor in a decent oven, a pizza peel, good flour, and San Marzano tomatoes. The last thing anyone needs is another monthly subscription for math. Everything on this site stays free. There are some Amazon affiliate links on the gear pages — if you buy through them I get a small cut at no cost to you. That's how the server bills stay paid.

What I'm not

I'm not a trained pizzaiolo. I haven't worked in a pizzeria. Everything on this site comes from baking at home over many weekends, reading books (Ken Forkish, Kenji López-Alt, Elements of Pizza), watching a lot of Vito Iacopelli videos, and running the numbers myself to understand why a recipe works.

If I get something wrong, I want to hear it. Nothing on this site is handed-down wisdom I can't defend with baker's math.

Get in touch

Found a bug in the calculator? Disagree with something in a guide? Have a pizza question I haven't covered? The thumbs-down button on any AI-generated content on this site logs straight back to me, but the easiest way is to open an issue on GitHub or send a message through the contact link in the footer.