Title: Pizza2Calc Dough Calculator Author: Tullio69 Published: October 9, 2026 Last modified: October 10, 2026 --- Search plugins ![](https://ps.w.org/pizza2calc-dough-calculator/assets/banner-772x250.png?rev=3737796) ![](https://ps.w.org/pizza2calc-dough-calculator/assets/icon.svg?rev=3737796) # Pizza2Calc Dough Calculator By [Tullio69](https://profiles.wordpress.org/tullio69/) [Download](https://downloads.wordpress.org/plugin/pizza2calc-dough-calculator.zip) * [Details](https://wordpress.org/plugins/pizza2calc-dough-calculator/#description) * [Reviews](https://wordpress.org/plugins/pizza2calc-dough-calculator/#reviews) * [Installation](https://wordpress.org/plugins/pizza2calc-dough-calculator/#installation) * [Development](https://wordpress.org/plugins/pizza2calc-dough-calculator/#developers) [Support](https://wordpress.org/support/plugin/pizza2calc-dough-calculator/) ## Description Pizza2Calc Dough Calculator tells you how much flour, water, salt and yeast to use for your pizza dough. Choose the number and weight of the dough balls, the hydration, the salt, the room temperature and the rising time: the recipe updates while you move the controls. The yeast dose comes from a model calibrated on real doughs, not from a linear rule. Temperature and time are combined into equivalent hours, and the dose falls more than proportionally with time. #### Features * Number and weight of the dough balls, with the total dough weight. * Hydration slider with named bands: Neapolitan, classic, high, very high. * Salt in grams per litre of water or as a percentage of flour. Switching unit converts the value and shows the other unit. * Room temperature and rising time, with the yeast dose and a band that tells how practical the combination is. * Fresh yeast, dry yeast or sourdough. With fresh or dry yeast, the equivalent of the other one is always visible. * Warnings that never block the calculation: high hydration, extreme time and temperature, a dose too small to weigh, sourdough estimate. * Two presets: classic Neapolitan and high hydration. A preset fills the fields and stays editable. * Four ready-made themes (Classic, Light, Night, Minimal), with a live preview in the settings, and the main, text and background colours to touch up. * Copy the recipe, or print a sheet designed for paper: a full A4 page with a schedule in clock times and lines for notes, or a compact half sheet, two copies per A4, to keep next to the scale. * Block for the block editor, with a live preview, and the `[pizza2calc]` shortcode. * Three small tools to place anywhere in an article, each with its own shortcode: - `[pizza2calc_water]`: the water temperature for the dough temperature you want (base temperature method), with the ice to add when the water must be colder than your fridge water, and a calibration of your own mixer from a measured dough. - `[pizza2calc_pan]`: the dough for another pan at the same thickness, round or rectangular. - `[pizza2calc_blend]`: the W of a blend of two to four flours, from a small database of Italian pizza flours (each value with the mill’s source) or your own W. * Works without JavaScript: the form is a plain HTML form, calculated by the server. * Accessible: every drawn control is a native input, with a visible focus and full keyboard support. * Translation-ready. The Italian translation is provided through translate.wordpress. org. #### Privacy Pizza2Calc Dough Calculator sends nothing to external servers and collects no data. The only request it makes is to your own site, when a visitor opens the print panel or prints the recipe sheet (REST endpoints `calcolapizza/v1/ready` and `calcolapizza/ v1/print`). It stores only its settings, in two options. The water tool can remember the friction of your mixer: it is saved in the visitor’s own browser (localStorage) and never sent to the server. The font it uses (Fraunces, SIL Open Font License) ships with the plugin: nothing is loaded from external servers. ## Screenshots [⌊The calculator with the classic Neapolitan preset.⌉⌊The calculator with the classic Neapolitan preset.⌉[ The calculator with the classic Neapolitan preset. [⌊On a phone: the main grams stay anchored at the bottom of the screen.⌉⌊On a phone: the main grams stay anchored at the bottom of the screen.⌉[ On a phone: the main grams stay anchored at the bottom of the screen. [⌊Warnings appear next to the controls they refer to, without moving anything.⌉⌊ Warnings appear next to the controls they refer to, without moving anything.⌉[ Warnings appear next to the controls they refer to, without moving anything. [⌊The block in the editor, with the starting preset.⌉⌊The block in the editor, with the starting preset.⌉[ The block in the editor, with the starting preset. [⌊Settings: form defaults, visible fields, dough loss and rounding.⌉⌊Settings: form defaults, visible fields, dough loss and rounding.⌉[ Settings: form defaults, visible fields, dough loss and rounding. ## Blocks This plugin provides 1 block. * Pizza dough calculator Flour, water, salt and yeast for your pizza dough, with a yeast model calibrated on real doughs. ## Installation 1. Install the plugin from the Plugins screen, or upload the `pizza2calc-dough-calculator` folder to `/wp-content/plugins/`. 2. Activate it. 3. Add the “Pizza dough calculator” block to a page, or the `[pizza2calc]` shortcode. 4. Optional: open the Pizza2Calc menu in the admin to set the form defaults, the rounding, the dough loss, which fields visitors see and the main colours. ## FAQ ### How do I add the water, pan and flour blend tools? Paste the shortcode in any page or post, or in a Shortcode block: * `[pizza2calc_water]` for the water temperature and the ice to add. * `[pizza2calc_pan]` to scale the dough to another pan. * `[pizza2calc_blend]` for the W of a blend of two to four flours. They have no attributes: visitors set every value in the tool itself. Each one works on its own, and you can put all three, plus `[pizza2calc]`, on the same page. ### How do I start the calculator from a preset? In the block, choose the starting preset in the sidebar. With the shortcode, use`[ pizza2calc preset="neapolitan"]` or `[pizza2calc preset="high_hydration"]`. The visitor can still change every field. ### How do I match the calculator to my theme? Pick a ready-made theme and touch up the main, text and background colours in Pizza2Calc > Appearance, with a live preview. Beyond those, colours, the main spacing and the fonts are CSS custom properties on `.cp-root`. Override them in your theme or in Appearance > Customize > Additional CSS, for example: ``` .cp-root { --cp-accent: #2f6fb0; --cp-accent-strong: #245a91; --cp-radius: 6px; } ``` The full list is at the top of `assets/css/calcolapizza.css`. ### Why does the yeast dose not halve when I double the time? Because real doughs do not behave that way. The model uses an exponent of 1.65 on time, calibrated on real doughs: the dose falls more than proportionally. ### Can I put two calculators on the same page? No: one calculator per page. The block can be added once per page; with the shortcode, use it once. ### Why does the flour blend use only W, and not protein? Protein is not gluten: with a different extraction rate, the same protein percentage gives a different strength, while W measures strength directly. That is why bakers blend W values. The blend W is a weighted mean, a practical approximation, and the flour values are the typical W declared by the mill, which varies from batch to batch. ### Where does the friction of my mixer come from? The starting values (by hand 3 °C, spiral 8, stand mixer 12, kitchen robot 16) are only a starting point: friction depends on how long and how fast you knead, and the kitchen robot value is an estimate. After a dough, enter its measured temperature and the temperature of the water you used in “Calibrate your mixer”: the tool works out the friction of your mixer and can keep it as “My mixer”. ### Why is the sourdough time only an estimate? Sourdough strength varies from one starter to another, so the calculator uses the percentage you enter and cannot convert it into fresh yeast. ### Can developers extend it? Yes, with these filters: * `calcolapizza/inputs`: the raw inputs before the calculation. * `calcolapizza/recipe`: the recipe after the calculation. * `calcolapizza/form_fields`: the form fields. A field the calculator does not know is drawn generically: one with `choices` as a segmented control, a number(` min`, `max`, `step`) as a stepper, one with `hidden` as a hidden input. A field with `methods` (a list of method ids, e.g. `array( 'direct' )` on `yeast_type`) shows only with those methods: with another method it is hidden and not sent, and the engine uses its own default. A field named `method` gets its own box at the top. * `calcolapizza/methods`: the dough methods, a `CalcolaPizza\Engine\Registry`. Register a method with `$methods->register( 'id', $method )`; a method implementing` MethodWithFields` declares its own parameters, validated like the other inputs. Register its JavaScript twin in a script that depends on `calcolapizza-engine`:` CalcolaPizzaEngine.methods.set( 'id', { fields, calculate } )`. * `calcolapizza/stage_label`: the label of a result stage, for a method that returns its ingredients in stages (`output['stages']`, e.g. a biga and its refresh). The stages show in the result panel and on the printed sheet, whose title is the method’s label in the form. * `calcolapizza/presets`: the presets. * `calcolapizza/tools`: the small tools. Each entry, id => array( ‘tool’, ‘template’,‘ title’, ‘fields’ ), gets the shortcode `pizza2calc_{id}`; `tool` implements ` CalcolaPizza\Engine\Tool\Tool` (fields with ranges, and the calculation). Register its JavaScript twin in a script that depends on `calcolapizza-engine`: `CalcolaPizzaEngine. tools.set( 'id', { fields, calculate } )`. The tools are read once, at `init`: add the filter before that, when your plugin loads. * `calcolapizza/schedule`: the phases of the printed schedule (add a fridge phase, move the dividing time). * `calcolapizza/print_show_brand`: whether the printed sheet shows the Pizza2Calc mark. And these actions, where an add-on can place a logo: * `calcolapizza/zone/before_calculator`: above the calculator, before the presets. * `calcolapizza/zone/print_brand`: in the header of the printed sheet. The live calculation in the browser runs the same engine in JavaScript. `calcolapizza/ inputs` and `calcolapizza/recipe` apply to the server calculation: the page without JavaScript, the first render, the printed sheet and the REST endpoint `calcolapizza/ v1`. The live view does not see them yet: if a filter changes the numbers, the screen and the printed sheet can differ. `calcolapizza/presets` and `calcolapizza/form_fields` apply everywhere; `calcolapizza/schedule` applies to the printed sheet, which the server renders. ## Reviews There are no reviews for this plugin. ## Contributors & Developers “Pizza2Calc Dough Calculator” is open source software. The following people have contributed to this plugin. Contributors * [ Tullio69 ](https://profiles.wordpress.org/tullio69/) [Translate “Pizza2Calc Dough Calculator” into your language.](https://translate.wordpress.org/projects/wp-plugins/pizza2calc-dough-calculator) ### Interested in development? [Browse the code](https://plugins.trac.wordpress.org/browser/pizza2calc-dough-calculator/), check out the [SVN repository](https://plugins.svn.wordpress.org/pizza2calc-dough-calculator/), or subscribe to the [development log](https://plugins.trac.wordpress.org/log/pizza2calc-dough-calculator/) by [RSS](https://plugins.trac.wordpress.org/log/pizza2calc-dough-calculator/?limit=100&mode=stop_on_copy&format=rss). ## Changelog #### 1.1.1 * New: the print panel has a “Baking at” field linked to the start of mixing. Write the time you want to bake and the start is calculated, or the other way round. The day is shown next to each time. * Improved: the settings page lists all shortcodes and the `preset` parameter. The FAQ explains how to add the water, pan and flour blend tools. * Improved: complete Italian translation of the new strings. #### 1.1.0 * New: three small tools with their own shortcodes. `[pizza2calc_water]` gives the water temperature, the ice to add and a calibration of your mixer. `[pizza2calc_pan]` scales the dough to another pan. `[pizza2calc_blend]` gives the W of a flour blend, using a database of 30 Italian pizza flours with sources. * New: the calculator shortcode is now `[pizza2calc]`. `[calcolapizza]` keeps working. * “Copy recipe” includes the stages of a method that has them. * Every form on a page gets unique ids, so the calculator and the tools can share a page. #### 1.0.0 * First release. ## Meta * Version **1.1.1** * Last updated **1 day ago** * Active installations **Fewer than 10** * WordPress version ** 6.4 or higher ** * Tested up to **7.1.3** * PHP version ** 8.1 or higher ** * Tags * [baking](https://wordpress.org/plugins/tags/baking/)[calculator](https://wordpress.org/plugins/tags/calculator/) [pizza](https://wordpress.org/plugins/tags/pizza/)[Recipe](https://wordpress.org/plugins/tags/recipe/) * [Advanced View](https://wordpress.org/plugins/pizza2calc-dough-calculator/advanced/) ## Ratings No reviews have been submitted yet. [Your review](https://wordpress.org/support/plugin/pizza2calc-dough-calculator/reviews/#new-post) [See all reviews](https://wordpress.org/support/plugin/pizza2calc-dough-calculator/reviews/) ## Contributors * [ Tullio69 ](https://profiles.wordpress.org/tullio69/) ## Support Got something to say? Need help? [View support forum](https://wordpress.org/support/plugin/pizza2calc-dough-calculator/)