PizzaLab - Dough Calculator

PizzaLab is the scientific pizza dough calculator every pizza maker should have. Enter your parameters and get the calculated ingredients, the recommended water temperature and a detailed step-by-step method, with leavening timers built in. PIZZA STYLES • Pizza Napoletana Verace (AVPN 2024 specification) • Pizza Contemporanea (contemporary Neapolitan) • Pizza in Teglia (pan pizza, APITER specification) • Pizza Pala Romana (APITER specification) • Schiacciata Toscana • Pizza Fritta Napoletana (fried, AVPN specification) • Casatiello Napoletano, calculated from your ring pan size CALCULATION • Guided 4-step wizard • Direct method, indirect with biga, indirect with poolish (yeast from the Giorilli table) • Room-temperature fermentation or fridge + room temperature • Mixer type with automatic temperature delta (by hand, fork, spiral, planetary) • Fresh or dry yeast • Compliance indicators for the official specifications • Metric and imperial units LEAVENING TIMERS • At the end of each phase the timer stops and waits for your confirmation before starting the next one, with a reminder if you forget • Live Activity on the Lock Screen and Dynamic Island with Pause, Resume and Start next phase buttons • Alarm at phase end (iOS 26.1 or later): rings like a system alarm even on silent or in a Focus mode • Siri and Shortcuts: "Start the next phase in PizzaLab", "Pause the PizzaLab timer", "How long is left in PizzaLab" • Notifications with a 10-minute heads-up before the end of each phase PLAN YOUR BAKE • Pick the date and time you want to bake: the app works backwards to tell you when to mix, refrigerate and divide, including rests and folds • Reminders 15 minutes before and at the time to start METHOD AND RECIPES • Detailed method with interactive checkboxes; the screen stays on while you follow it • Save your own recipes • PDF export and share as text • Flour guide and glossary of technical terms LANGUAGES AND ACCESSIBILITY • English and Italian: the Neapolitan technical terms are kept in Italian with a plain explanation, e.g. "puntata (bulk fermentation)" • VoiceOver, Dynamic Type and Reduce Motion CALCULATIONS • Yeast formula based on temperature, time and hydration, with equivalent hours for cold fermentation • Water temperature from room, flour and mixer temperatures • Parameters aligned with the AVPN 2024 and APITER specifications Coming from version 1.x? Timers no longer move to the next phase on their own: when a phase ends they ask you to confirm, so the timing follows what you actually do. PizzaLab works fully offline, with no account, no ads and no data collection.