A Gift from Our Kitchen: Your Free Pizza & Pasta Recipe Builder

Giuseppe

15 hours ago

4 min read

A cooking class should leave you with more than a lovely memory. It should give you the confidence to bring a little of Italy into your own kitchen.

That is why I want to share a gift with everyone who visits the Rome Pizza & Pasta School website: our free Pasta & Pizza Recipe Builder. Whether you have cooked with us in Rome or are discovering our school for the first time, you are welcome to use it.

Choose what you want to make, tell the tool how many people you are cooking for and when you want to eat, and build a kitchen sheet with ingredient quantities, preparation guidance and a suggested schedule.

Open the free Pizza & Pasta Recipe Builder

Download the multilingual illustrated user guide (PDF)

Before you start: make the tool feel like your kitchen

At the top, choose your language, weight units and temperature units. The tool offers English, Italian, French, Spanish, German, Chinese and Portuguese. The illustrated PDF guide contains sections in Italian, English, French, Spanish, German and Chinese.

Select your experience level. If this is your first attempt, choose “Beginner · guide me” and keep the suggested settings to begin with. You can explore more technical choices later.

Then select Pizza or Pasta. Each has a guided path with three steps. Use Continue to move forward, Back to revisit a choice, or Show all if you prefer to see the steps together.

Making pizza: from your oven to your dough

Step 1 — Choose your pizza and your timing

Choose Neapolitan-style, Roman thin & crispy or Tray pizza. For round pizzas, enter how many you want to make. For tray pizza, enter the tray dimensions so the tool can calculate the dough for your pans.

Choose your oven: a domestic home oven or a dedicated pizza oven. Enter its maximum temperature and how many pizzas or trays you can bake together. Select whether you will mix by hand or with a stand mixer.

Set the date and time when the last batch should be ready. Then choose your fermentation time: 8, 24 or 48 hours, or a custom duration. This helps the tool work backwards from your meal rather than leaving you to guess when to start. Press Continue.

Step 2 — Choose your dough method

For a first attempt, direct dough is the simplest route: the ingredients are mixed together. If you want to explore preferments, select poolish or biga. Poolish is a liquid preferment; biga is a firmer one, prepared before the final dough.

Select dried or fresh yeast. Start with the recommended values, or open the technical settings to adjust choices such as liquid percentage, mixing method and fermentation conditions.

A small but useful reminder from me: the automatic yeast estimate is experimental, so use a tested recipe’s yeast percentage when you have one. Your flour, temperature and the dough’s actual readiness matter as much as the clock.

When your choices are ready, press “Calculate my ingredients”.

Step 3 — Take your kitchen sheet to the counter

Your kitchen sheet brings together the ingredient weights, a suggested preparation schedule and baking guidance. For poolish or biga, read the separate preferment and final-mix instructions carefully: the preferment ingredients are already included in the totals, so do not add them twice.

Read the plan before you begin, weigh your ingredients and follow the stages while observing your dough. You can return to your choices and recalculate if your plans change.

Making fresh pasta: choose your dough, shape and sauce

Step 1 — Choose your dough and shape

Select water dough, egg dough, a mixture of water and eggs, or “Gold dough” made with yolks only. Enter the number of servings.

Choose a shape: fettuccine, farfalle, ridged cavatelli, tortelli, tortellini or ravioli. The illustrated guidance helps you see how the selected shape is made. You can also continue without selecting a shape.

Set when you would like to eat and choose the refrigerated rest. The available options include 30 minutes, 2 hours, 12 hours and 24 hours. Press Continue.

Step 2 — Add a sauce and your personal touches

Explore the searchable collection of 100 sauces and condiments, and choose an accompaniment for your pasta. If you have selected a filled shape, you can also choose a filling, such as ricotta and spinach, potato and Parmigiano, mushroom and ricotta, or meat.

Optional settings let you explore natural colours and other additions. More experienced cooks can open the technical settings to personalise the quantities. You do not need to change every setting to make a useful first recipe.

Press “Calculate my ingredients” to bring your choices together.

Step 3 — Follow your pasta kitchen sheet

The result combines ingredient quantities with preparation guidance, a suggested schedule and the shaping, filling and sauce instructions relevant to your selections.

Weigh eggs without their shells: the displayed egg count is approximate. Keep the dough covered while working, and use the suggested cooking time as a starting point, checking the pasta as it cooks.

Print it, save it, make it yours

Use “Print / save as PDF” to open your device’s print options. Print the kitchen sheet, or choose Save as PDF where your device supports it. You can also download the illustrated multilingual guide and keep it nearby for your next cooking session.

Start your recipe here

Keep the multilingual PDF guide

A little of our school, wherever you are

My invitation is simple: choose one recipe, take your time and enjoy making it. Then come back, change a shape, try a different sauce or explore another pizza style.

This is our gift to your kitchen — something you can return to whenever you feel like cooking. Made by Rome Pizza & Pasta School. Made by you.