Perfect Pizza Calculator
Calculate optimal baking time using pizza physics and thermodynamics
Perfect Pizza Calculator
Quick Pizza Presets
Oven Settings
Different ovens have different heat transfer properties
Optimal: 210-250°C (410-482°F)
Roman: ~0.5cm, Neapolitan: ~0.3cm, Sicilian: ~2.5cm
Standard sizes: 25cm (10"), 30cm (12"), 35cm (14")
For dough recipe calculations
Initial dough temperature affects baking time
Baking Results
Oven Type: Electric Oven
Set Temperature: 230°C
Pizza Thickness: 0.5cm
Dough Start Temp: 21°C
Dough Recipe for 1 Pizza
Pizza Size: 30.0cm diameter
Pizza Area: 707cm²
Dough per Pizza: 177g
Hydration Level: 60% (Medium)
Example: Roman Pizza in Wood Oven
Pizza Specifications
Pizza Type: Roman Style
Thickness: 0.5cm (traditional)
Oven: Wood-fired brick oven
Temperature: 330°C (626°F)
Physics-Based Results
Optimal Baking Time: ~2 minutes
Heat Transfer: Radiation + Conduction
Bottom Temperature: ~210°C when ready
Pizzaiolo Confirmed: ✅ Matches Roman experts
Pizza Style Guide
Neapolitan
0.3cm thick, 450°C, Wood oven
Roman
0.5cm thick, 330°C, Wood oven
Sicilian
2.5cm thick, 220°C, Electric oven
NY Style
0.8cm thick, 260°C, Electric oven
Optimal Temperatures
Perfect Pizza Tips
Use a pizza stone for home electric ovens
Don't overload toppings with water
Let dough come to room temperature
Use convection mode if available
Lift pizza with spatula for final 30s
The Physics of Perfect Pizza
Scientific Formula
This calculator is based on actual physics research by scientists from the National Research Council in Rome and Argonne National Laboratory. They developed a thermodynamic equation that predicts optimal pizza baking time with remarkable accuracy.
a₁ × τ + a₂ × √τ = a₃ × d
- • τ (tau): Baking time in seconds
- • d: Pizza thickness in cm
- • a₁: Thermal radiation component
- • a₂: Heat conduction component
- • a₃: Heat capacity factor
Heat Transfer Modes
Pizza baking involves two primary heat transfer mechanisms:
- 🔥Thermal Radiation: Direct heat from oven walls and air
- 🏠Heat Conduction: Contact heat from baking surface
Validated by Roman Pizzaiolos: The formula was confirmed by actual pizza masters in Rome, proving that science matches traditional expertise!