About

Luuzo is a set of dough calculators: pizza balls, yeast, baker’s percentages, a pan, and a clock. The point is to see the grams and the formula on the same page.

How the math is checked

Each formula lives in a small function, and the automated tests lock the arithmetic: yeast factors, starter splits, baker’s percentages, pan area, and the calendar file. When a number comes from someone else, the page names that source. A Neapolitan ball-weight range is the AVPN regulation. A yeast spoon weight is King Arthur’s chart. A 12-hour yeast checkpoint is TXCraig’s note on pizzamaking.com. If a percentage is only a starting point chosen for this site, the page says that, and it is not dressed up as a survey.

The site is built and maintained with AI assistance and reviewed by the owner. Where a result is a rule of thumb, the page says so. The numbers are not a laboratory test of your flour, your starter, or your oven. There is no test kitchen and no review panel behind them.

Last reviewed 1 November 2026.

Luuzo does not take accounts, payments, or comments. If a result disagrees with a dough you already trust, keep that dough. Use the calculator to scale it, and to see what you changed. Write to [email protected] if a cited figure looks wrong.