Wess.pizza

Open all night

Make pizza
at home

good dough starts here

Pick a pizza, tell us how many you are making, and choose when you want to eat. You will get an ingredient list, a timeline, and a recipe to follow.

Plan my dough First time? Start here

1. Pick a dough. Try Grandma pizza for a same-day sheet-pan bake.

2. Get your amounts. Change the number and size of pizzas. The ingredient list updates as you go.

3. Follow the recipe. Use the timeline, then open the method for mixing, shaping, and baking.

Plan your dough

Choose a recipe, the number of pizzas, and when you want to eat.

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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%
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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
Ask Roni about this dough

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.

Off the menu

The board is doughs. The specials are the other question: what goes on top when nobody is watching. Buffalo chicken sauced with Frank's RedHot and butter, Iowa taco pizza with the lettuce added after the oven, Swedish banana and curry, New Haven clams with no cheese at all. Each one names a dough from the board, so the calculator still scales it.

See the 23 specials →

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.