Diva Enoteca e Cucina vs PizzaLab

Ordina online presso Diva Cafè Capistrello Via dei Martiri, 98 Capristrello (AQ)

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.