Dough Lab: Pizza Calculator

pando

Contains ads

About this app

Dough Lab turns a batch of dough balls into flour, water, salt and yeast in grams, and works out how much yeast a fermentation schedule actually needs.

YEAST BY TIME AND TEMPERATURE

Tell it how long the dough sits at room temperature, and how long it retards in the fridge, and it reads the yeast quantity off a published chart: TXCraig1's baker's yeast quantity prediction model from the PizzaMaking forum. Instant, active dry or fresh.

The chart runs from 35°F to 92°F, so a fridge leg is a real row in it rather than a guess stretched past the edge of the data. Its author calls the model a starting point tuned above refrigerator temperatures, and this app repeats that rather than dressing it up as a guarantee. Where a schedule falls outside the chart, no yeast quantity is shown - the app will not invent one.

The source is credited inside the app, with a link to the post it came from.

BAKER'S PERCENTAGES, DONE PROPERLY

Set the number of balls and their weight, then hydration, salt, oil and sugar as percentages of flour. Neapolitan, New York and pan presets get you started; the Neapolitan one sits inside the AVPN international regulation - one litre of water, 50 g of salt, 1.6 to 1.8 kg of flour.

Switch between Fahrenheit and Celsius at a tap.

POOLISH AND BIGA

Pick a preferment and enter its size as a share of the total flour. The app splits the formula and tells you exactly what goes into the preferment and what the final dough adds.

A poolish is equal weights of flour and water, so it cannot hold more water than the whole formula has - the app stops the size there and says why, instead of quietly handing it less water than a poolish is. Nothing ever goes negative, at any setting.

SAVE, AND TIME IT

Save a formula and open it back up later exactly as you left it. The fermentation timer counts down off your phone's clock, so it stays right if you lock the screen or leave the app.

WORKS WHERE YOU BAKE

The chart ships inside the app. There is no account, no sign-up, and no server holding your recipes. It opens and calculates with no connection at all.

The app asks for no permissions. Not your files, not your photos, not your location, not even notifications.

FREE, AND NOT BY THE MONTH

Every feature is free. There is no subscription and nothing is locked behind one.

Ads: no full-screen ad ever appears while you are working out a formula, and none while a timer is running or when it finishes. Saving a recipe can show one - at most twice a day, ten minutes apart, and never on the day you install the app. Opening the app can show one too, at most once a day and never on your first run. The rest is a small banner.

Quantities are a starting point from published formulas and one published yeast model. Flour, water and a warm kitchen all move the result, so taste and time your own dough.

What’s new

First release.

Work out flour, water, salt and yeast in grams for a batch of dough balls, with the yeast quantity read off a published chart for your fermentation temperature and time - room temperature, a fridge retard, or both.

Neapolitan, New York and pan presets. Poolish and biga with the split worked out for you. Save a formula, and time the rise off your phone's clock.

Works with no connection. No account, no subscription, and no permissions requested.