Fraction Pizza — Visual Fractions

Click slices or use the sliders. Calm visuals, no accounts, 100% in your browser.

0/8
Simplified: 0/8 → 0/1
Decimal: 0.00  ·  Percent: 0%
—

What this shows

Fractions describe parts of a whole. If the pizza has 8 slices (denominator) and 3 are filled (numerator), that’s 3/8, which is 0.375 or 37.5%.

Tips

  • Click a slice to set the filled amount up to that slice.
  • Use the sliders for quick changes—numbers for precise control.
  • Use “New challenge” to get a target like “Make 5/12”.

5 Fun Facts about Fractions (with Pizza!)

Pizzas teach “unit fractions”

When you see a pie cut into 8 equal slices, each slice is 1/8. Unit fractions like these are the building blocks for every other fraction.

Foundations

Percent = slices out of 100

Percent literally means “per hundred.” Thinking of a pizza sliced 100 ways makes 37% feel like 37 tiny slices—easy to picture.

Percent lens

Prime slices force simplification

Cut a pizza into a prime number of slices (like 7 or 11) and you’re forced to think in sevenths or elevenths—no easy halves or quarters to hide behind.

Prime pies

Decimals show repeating patterns

Some fractions never end in decimal form: 1/3 = 0.333…, 2/3 = 0.666…. The repeating part is a tell that the denominator has factors other than 2 or 5.

Repeats

Pizza math helps cooking ratios

Doubling a recipe or scaling dough is fraction work: 3/4 cup flour becomes 1½ cups when doubled. Slices make the idea tactile and tasty.

Kitchen wins

Recipe: True Neapolitan Pizza (AVPN)

Summarized from the official AVPN International Regulations (“Il Disciplinare”).

Ingredients (per 1 L water)

  • Water: 1 L
  • Salt: 40–60 g
  • Yeast (choose one, adjust for temp/humidity/time):
    • Fresh brewer’s yeast: 0.1–3 g
    • Dry yeast: ⅓ of fresh (e.g., 1 g dry ≈ 3 g fresh)
    • Sourdough: <10% of flour weight
  • Flour (00/0; medium strength): 1.6–1.8 kg (depending on absorption)

Method (condensed)

  1. Mixing — Start with water (16–22 °C). Dissolve salt, add a little flour, then yeast; avoid direct salt–yeast contact >5 min. Add flour gradually to reach the “dough point”; total mix up to ~30 min depending on mixer.
  2. First rest — Cover the dough to prevent crusting; allow first fermentation.
  3. Balling (staglio) — Portion to 200–280 g balls (yields ~22–35 cm pies).
  4. Second fermentation & maturation — In proofing boxes; total fermentation typically 12–24 h (ideal environment ~18–20 °C, 60–70% RH).
  5. Shaping — By hand only (no rolling pin/press). Final center thickness ~0.25–0.30 cm; rim (“cornicione”) 1–2 cm.

Baking (AVPN)

  • Cook directly on the oven floor.
  • Traditionally wood-fired; AVPN also allows certified gas/electric ovens.
  • Typical targets: base ~380–430 °C, dome ~485 °C; bake 60–90 s with even rotation.

Classic Toppings

  • Margherita — Crushed peeled tomatoes, fior di latte or buffalo mozzarella, fresh basil, extra-virgin olive oil; optional grated cheese.
  • Marinara — Tomatoes, garlic, oregano, extra-virgin olive oil.

Source: Associazione Verace Pizza Napoletana — International Regulations (English)

Explore more tools