Crust: Pizza Dough Calculator

Crust: Pizza Dough Calculator

Backtimer, doses, troubleshoot

0 ratings
Free
In-App Purchases

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Details

  • Released
  • Updated
  • June 9, 2026
  • June 18, 2026

Features

Crust: Pizza Dough Calculator screenshot #1 for iPhone
Crust: Pizza Dough Calculator screenshot #2 for iPhone
Crust: Pizza Dough Calculator screenshot #3 for iPhone
Crust: Pizza Dough Calculator screenshot #4 for iPhone
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About

Pay once. No subscription, no ads, no account. Works offline. Crust is pizza dough math for home bakers — the three things every PizzApp+ review asks for, in one app you buy once. A backtimer that schedules your mix from your bake time. A calculator with hydration / salt / oil / yeast ranges from named sources. A symptom troubleshooter for when the dough is fighting you. Backtimer Tell Crust when you want to eat. Pick same-day or cold-ferment. Get a timestamped schedule — mix, bulk, ball, final proof, bake. Cold ferment maxes out at 72 hours so the dough doesn't go boozy on you. Yeast percent recommended for the chosen cold-ferment length is shown right on the slider. Calculator Pick a style and Crust pre-fills hydration, salt, oil, and yeast at that style's defaults. Override anything. Hydration shows a status dot for in-range vs out-of-range against that style's source-cited band — Neapolitan home oven 60–70%, AVPN spec 55.5–62.5%, New York 58–65%, Detroit 65–75%, Sicilian 57–70%, Roman 50–55%. Outputs flour / water / salt / oil / yeast in grams scaled to your dough-ball count and weight. Convert yeast between instant, active dry, fresh, and sourdough starter inline. Troubleshooter Pick the closest symptom — dough too wet, won't rise, domed in the fridge, smells boozy, dense underbaked, tough and chewy, won't brown. Crust gives a next-time fix and, where possible, a rescue for the batch on the bench right now. Sources Hydration, salt, and yeast ranges are cited per style — AVPN spec, Tony Gemignani, Ken Forkish, Marc Vetri, Anthony Falco. The 72-hour cold-ferment cap is the fond.kitchen yeast table. Symptom advice is the consensus across PizzaMaking forum threads and the working pizzaiolo community. Six styles • Neapolitan (home oven) — 60–70% hydration • Neapolitan (AVPN spec) — 55.5–62.5%, no oil • New York — 58–65% • Detroit — 65–75% • Sicilian — 57–70% • Roman — 50–55%, crisp + thin For home bakers cooking on Ooni, Gozney, Effeuno, Roccbox, baking steel, or just a sheet pan. Universal app for iPhone and iPad. $4.99 one-time. No subscription, no ads, no account, no cloud. Privacy: Crust collects nothing. No analytics, no accounts, no network requests. Your settings live on your device.
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What's New in Crust

1.3

June 18, 2026

Crust is now free to download with a full 48-hour trial — try the calculator, backtimer, and troubleshooter with no commitment. After the trial, unlock everything forever with a single purchase. No subscription, no ads. Already bought Crust? You keep full access automatically.

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In-App Purchases

$4.99

Crust Pro (lifetime)

Full dough calc, backtimer & troubleshooter.

Developer apps