Pizza at home, planned properly
Great pizza starts the night before.
Tell it when you want to eat. Get exact grams, a schedule you can follow and the right oven settings, worked back from dinner.
Last pizza went wrong? Diagnose it
Four tools, one pizza night.
They share one set of formulas and oven profiles, so the numbers agree wherever you look.
- 1
Plan the dough
Pick a style, an oven and a dinner time. Get the grams and a schedule worked back from the first pizza out.
Pizza Planner → - 2
Count the crowd
How many pizzas for the party, whether one big pie beats two small ones, and how much sauce and cheese to buy.
Pizza Calculator → - 3
Ready the oven
Choose an oven, or get the most from the one you have: preheat, launch, turning and recovery.
Oven guide → - 4
Fix what went wrong
Pale bottom, burnt rim, soggy middle. Find the likely cause and what to change next time.
Pizza Doctor →
Guides people come back to
All guides →
Baking Steel Thickness Guide: 1/4" vs. 3/8" vs. 1/2"
Which baking steel thickness to buy for home-oven pizza: what 1/4, 3/8 and 1/2 inch change in stored heat, preheat time and weight, plus sizing, brands and safe handling.
Best Canned Tomatoes for Pizza: Brands Compared
Which canned tomatoes to buy for pizza sauce: Bianco DiNapoli, Stanislaus 7/11, DOP San Marzanos, Cento and Sclafani compared from their labels and published sources.
Gozney Arc XL vs Ooni Karu 2 Pro: How the Karu 16's Successor Compares
Gozney Arc XL vs Ooni Karu 2 Pro, the oven that replaced the Karu 16: fuel, size, door, setup, dated maker prices and the pizza styles each covers, from the makers' own specs.
Low-Moisture vs. Fresh Mozzarella: When to Use Each on Pizza
When to use low-moisture or fresh mozzarella on pizza, by oven and style: how much water each holds, how each one bakes, and how to handle fresh mozzarella in a home oven.
Cheese Burning Before Crust Cooks? The Fix
Why cheese burns before the crust is done: look under the pizza to tell top heat from bottom heat, check the cheese, then change one thing in a home oven, pizza oven or pan.
Pizza al Padellino: Turin's Personal Pan Pizza Recipe
Pizza al padellino is Turin's one-person pan pizza, baked in a small oiled pan about 8 inches across. Scatti di Gusto's home recipe, multiplied for four pans, with dough weights for smaller pans.
Regional styles, and how to make them at home
See them on the map →From Altoona's American-cheese squares to Turin's little pan pies.
How this site works
JayArr Pizza is research-led. The formulas, schedules and oven settings come from published methods: Ken Forkish, Tony Gemignani, Modernist Pizza, manufacturers' manuals and others, each cited where it is used. The tools do the arithmetic.
Where sources disagree, the guides say so and explain the choice. Fermentation times are planning windows, so trust what the dough looks and feels like over the clock. Nothing here claims kitchen tests we did not do.