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SQUIRCLE LABS

Gluten-Free Is on the Way

Gluten-free flour science, hydration adjustments, and dedicated recipes are in development. Ask Nonna will be ready to help with gluten-free dough when it lands.

Pizza dough calculator

Your flour is
speaking.

Every flour carries a story written in protein structure, enzyme activity, and starch chemistry. Our calculator reads it for you, turning invisible science into practical insight.

This calculator is free, and it always will be. No account. No paywall. No strings. As Nonna would say: you don’t charge family for a seat at the table.

If it helps you make better pizza, that’s the whole point. Panza china fa cantara, a full belly makes you sing. If you’d like to support its continued development and help cover the real costs of keeping it running, you can buy us a coffee on Ko-fi. Nothing is ever expected. But like a good neighbour who shows up with a plate of braciole, support is always appreciated.

Open calculator
187
Flours profiled
10
Countries
W
Strength rated
P/L
Stretch mapped
∞
Combinations
The calculator

Choose a pizza style, pick a flour, and the calculator sets grounded defaults for hydration, salt, and yeast. Adjust any input, and the recipe updates instantly with clear baker’s percentages and weights.

Plan fermentation with multi stage timing, cold or room temperature, and get automatic yeast guidance based on your schedule. Flour insights explain strength, stretch, and fermentation limits in plain language.

This is a practical tool for real baking. Use it to dial in one dough or test a dozen variations without losing the math.

What the calculator reveals
01

Flour Intelligence

Not all 12% protein is created equal

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Every flour in our database carries W value, P/L ratio, protein, absorption, and fermentation data. Select a flour and instantly see why it behaves the way it does, what it can handle, and where it might surprise you.

Italian soft wheat at 12% protein stretches like silk. American hard wheat at 12% snaps back like a rubber band. Same number, completely different dough. We show you the science behind the difference.

02

Fermentation Matching

Your flour’s clock is already ticking

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Flour strength determines how long your dough can ferment before it collapses. We map your fermentation plan against your flour’s tolerance window and flag mismatches before they ruin your bake.

A W220 flour peaks at 24 hours and degrades by 48. A W320 flour peaks at 60 hours and holds past 72. Every hour matters. We help you find the sweet spot.

03

Contextual Warnings

Catch problems before they hit the oven

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Baking an unmalted Italian 00 in a home oven? Running 72 hour cold ferment on a moderate flour? Hydration way outside the recommended range? The calculator speaks up, gently, when something looks off.

These are not rules. They are pattern recognition from decades of baking science, surfaced at the moment you need them. Dismiss or explore, your call.

04

187 Flours, 11 Countries

From Robin Hood to Caputo to King Arthur

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Italy, Canada, France, UK, Germany, Australia, Mexico, South Korea, Japan, Ukraine, the US. Every flour profiled with the data that actually matters: W value, P/L ratio, absorption characteristics, max fermentation hours, and recommended styles. More flours will be added over the coming months.

Filter by your country. Find what is locally available. Understand what each flour was designed to do, and what happens when you push it beyond those boundaries.

“Two flours at 12% protein.
One stretches like silk.
One snaps like a rubber band.
Same number. Different dough."

The protein paradox

Start with your flour.
End with understanding.

Select a flour. Set your parameters. The calculator does the rest, with real-time insights that grow with your curiosity.

Get started
Free. No account needed.

Explore the methodology, glossary, and Ask Nonna for troubleshooting.