MasterBiga vs PizzAI

MasterBiga is a useful tool for the preparation of doughs with biga. The MasterBiga app allows you to know the times and methods for preparing an optimal biga without the use of professional equipment. And with the PRO packages it is also possible to calculate the biga with sourdough and the management of refreshments, from the dough of the biga to the oven! Masterbiga is developed by a team of professionals and with the collaboration of leading experts in the sector. We like feedback. Tell us what you think at the address info@masterbiga.cloud

Master your homemade pizzas like a pro. PizzAI models the science of your dough in real time and tells you, before you even knead, whether your fermentation will succeed. THE SCIENCE OF YOUR DOUGH, IN COLOR Every slider changes color in real time according to the real viability of your fermentation. Green, you're in the zone; red, your dough is heading off the rails, and you spot it at a glance. Under the hood, PizzAI models yeast activity and gluten structure by cross-referencing temperature, time, dough ball mass (thermal inertia) and flour strength (W). It even distinguishes fermentation quantity from its quality. SCIENTIFIC DOUGH CALCULATOR Choose your style (Easy Home, Neapolitan, Romana, Teglia, Calzone) and your flour (Caputo, Tipo 00, Manitoba...): PizzAI calculates the exact quantities. Three levels (Simple, Intermediate, Expert) and three free methods: direct, biga and poolish, to develop more aroma. Fermentation at room temperature or cold: PizzAI adapts the yeast accordingly. NATURAL SOURDOUGH STARTER (Pro) Calculate your sourdough pizzas (liquid or stiff). My Starter tracks one or more starters (feedings, reminders, age). A coach guides you day by day to build your starter from scratch: ripeness test and boost if it stalls. AI photo of the rise. BLEND TWO FLOURS Combine two flours: full mix or per step (preferment, refresh). Grams of each flour calculated. WATER & ICE CALCULATED PizzAI calculates the exact water temperature and the ice amount in grams to hit your target dough temperature. By hand or with a mixer, the machine's heat is factored in. Ice replaces water gram for gram. Kitchen overheating in summer? PizzAI tells you to chill your flour. ENGINEER COPILOT (Pro) PizzAI cross-references style × flour × hydration × fat × oven and alerts you in real time to technical inconsistencies: unsuitable flour strength, out-of-range hydration, AVPN drift... You fix it before kneading, not after. SALT & FAT CUSTOMIZABLE Adjust the salt from 1.5% to 3.5% to suit your style, with anti-heresy safeguards. On the fat side (Pro), 12 validated baking rules and 3 fats (olive oil, lard, butter), auto-adjusting salt, yeast and temperature. TEGLIA MODULE Automatic dough weight calculation based on the dimensions of your pan. Adjustable coefficients (thin, classic, focaccia). NEAPOLITAN CALZONE A dedicated step-by-step protocol: roll out (thinner in the middle, thicker at the rim), fill, seal the crimp (repulgo), steam vent (sfiato) and baking tuned to your oven. PIZZA SESSION PLANNER Choose your serving time and PizzAI works backwards to calculate when to start each step, reminding you at the right moment, even when the app is closed. Track several doughs in parallel, each with its own step reminders. GUIDED PROTOCOL & TIMERS Follow each step: weighing, autolyse, kneading, bulk ferment, balling, final proof. Parallel steps (preheating + proofing), smart timers with notifications. Your progress is saved automatically. AI PHOTO ANALYSIS & SCORING Take a photo of your pizza and get a detailed score across 5 criteria (bake, crust, shape, toppings, look). Personalized tips to improve, even more advanced from Pro onwards. INTERACTIVE AI CHEF A question about autolyse or which flour to choose? Ask the AI Chef, your virtual pizzaiolo 24/7. Save his recipes to your recipe book. RECIPE BOOK Save your recipes to the cloud, find your favorites and relaunch a calculation in one tap. Share in 2 formats (portrait + square) with QR code. GUIDE & GLOSSARY Complete guide to 12 flours (W strength, protein) plus your own customizable flours (unlimited in Master), and the technical glossary (Stesura, Autolyse, Biga...). MULTILINGUAL & AUTHENTIC Available in French, English, Italian, German, Spanish, Dutch and Portuguese, with the official terminology of master pizzaiolos. Start for free. Download PizzAI and step up your game! Terms of Use: https://zorntek.fr/terms.html