MCP For Claude Marketplace
Pizza Dough Calculator

Pizza Dough Calculator MCP Connector for Claude

A+

Precise baker's percentage calculations for Neapolitan and NY style dough.

3 tools Official Updated Oct 1, 2026 Official Vinkius Partner
More Details Connect to Claude

This MCP server provides professional-grade dough calculations using baker's percentages. It allows you to determine exact ingredient weights for flour, water, salt, and yeast based on your target hydration and dough ball size. Use determine_yeast_dosage to find the perfect yeast percentage for your specific fermentation time and temperature, and calculate_recipe_ingredients to get the final gram measurements. It also includes generate_fermentation_schedule to provide a complete timeline from mixing to final proofing, including adjustments for altitude.

bakingpizzafermentationrecipedough

3 tools expose this connector's capabilities to your AI agent.

determine_yeast_dosage

Determines the correct yeast percentage based on fermentation environment

generate_fermentation_schedule

Provides a step-by-step timeline for the baker

calculate_recipe_ingredients

Calculates the exact mass of every ingredient needed for a batch of dough

See how to talk to your AI agent using Pizza Dough Calculator.

I need to make 10 dough balls of 250g each with 65% hydration. How much flour and water do I need?

To make 10 dough balls of 250g at 65% hydration, you will need 1515.15g of flour and 984.85g of water.

What is the yeast percentage for a 24 hour room temperature fermentation at 20 degrees Celsius using instant yeast?

For a 24-hour room temperature fermentation at 20°C using instant yeast, the required yeast percentage is 0.1%.

Give me a fermentation schedule for 300g dough balls using a cold retard method at 4 degrees Celsius.

For 300g dough balls with a cold retard at 4°C, your schedule is: mixing for 15 minutes, bulk fermentation for 2 hours, balling for 20 minutes, and a final proof of 24 hours.

You can use the `determine_yeast_dosage` tool. Provide the fermentation method, duration, temperature, and yeast type to get the exact percentage needed.

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