PizzaPlan - Dough Calculator

No ads. No subscription. No tracking. No account. PizzaPlan calculates your pizza dough to the gram, fully offline, GDPR compliant and in six hand-maintained languages.

You enter the number of pizzas, hydration and fermentation time. The app works out flour, water, salt, oil and yeast (fresh or dry) exactly: based on baker's percentages, with a yeast curve by fermentation time and temperature, and profiles for over 200 flour brands.

AD-FREE, NO SUBSCRIPTION, NO ACCOUNT
PizzaPlan has never had ads or a subscription. The full version is a one-off purchase for €2.99, permanent. No tracking, no analytics, no sign-up: all data stays local. GDPR compliant, developed in Germany. Six languages, each translated by hand: German, English, Spanish, Italian, Dutch, French.

REVERSE SCHEDULER
You say when the pizza should be on the table. PizzaPlan works backwards: when to mix the dough, knead, bulk proof, ball up, ball proof, bake. With calendar export, reminders and PDF export.

PIZZA STYLES
10 styles: Neapolitan, New York style, Romana, sheet-pan pizza, pan pizza, Detroit style, Sicilian al taglio, Chicago deep dish, Pinsa Romana and focaccia. Every style brings its own hydration range, flour profile and schedule. Oil in the dough freely adjustable.

GLUTEN-FREE BAKING
Five gluten-free flours with their own calculation, not a converted wheat recipe: ready-made blend, rice, corn, cassava and chickpea flour, each with its own hydration, workflow and matching binder (xanthan, psyllium husk, chia, linseed or egg).

PRE-FERMENTS & SOURDOUGH
- Sourdough (free): with or without yeast support, starter and levain calculation incl. refresh reminder.
- Biga (Pro): firm pre-ferment, 30-100 % share freely selectable, ripening styles corta and lunga.
- Poolish (Pro): liquid pre-ferment with precise yeast dosing, from 26 °C automatically in the fridge.
- Li.Co.Li. (Pro): liquid Lievito Madre, wild culture without commercial yeast.

YEAST, FERMENTATION TIME & SUMMER MODE
Set room and fridge temperature independently, plan bulk proof and ball proof separately, and watch the yeast amount shift with every hour of fermentation. Optionally a pure room-temperature schedule, no fridge.
SUMMER MODE: from 26 °C the app shortens the bulk proof, moves the dough to the fridge and suggests cold kneading water. The ice water calculator says how much ice you need.

FLOUR
10 types for free (Tipo 00, Tipo 0, Tipo 1, Tipo 2, Type 405, Type 550, Manitoba, Spelt 630, Whole Spelt, Whole Wheat). In Pro, over 200 brand profiles (Caputo, Le 5 Stagioni, Molino Grassi, Petra and more) with recommended hydration, fermentation window and yeast correction, plus pinsa and gluten-free flours. The search finds any flour in the catalogue and switches the flour type with it.
Flour blend calculator (Pro): two types, total protein and W value.
Your own flours (free): with protein, W value and hydration.

SWEET YEAST DOUGHS
10 types beyond pizza: Germknödel, Dampfnudeln, Buchteln, sweet braid (free), plus Krapfen, cinnamon rolls, brioche, focaccia dolce, maritozzi and Butterzopf (Pro). Sugar, butter and eggs are automatically rolled into baker's percentages.

EVERYDAY USE
- Shopping list straight from the recipe, checkable
- Save, share and import favourites
- Recipe search by title, ingredients and tags
- Logbook: results with photos, notes and rating, PDF export (Pro)
- Guide to maintaining and refreshing sourdough
- Freeze dough balls, loss compensation, app backup, dark mode
- Scheduler widget for the home screen

PRO
A one-off €2.99 (no subscription) unlocks all flour brands, all pre-ferments incl. Li.Co.Li., the gluten-free flours, Pinsa Romana, Chicago deep dish, focaccia and all sweet Pro doughs. Future Pro features included.

PizzaPlan comes from Forstinning near Munich, built by Christoph, home pizza baker with a wood-fired oven and an Effeuno P134H. The values in the app are the ones he uses himself.

Recent changes:
New in this version:

- The flour catalogue has grown from about 120 to more than 200 flours: Caputo, Pizzuti, Naldoni, Polselli, Grassi, Pasini, Mulino Marino, Shipton Mill and more.
- New search in the "manufacturer / product" field: it finds every flour in the catalogue and switches the flour type along with it.
- Two new flour types: Tipo 2 and Wheat 405.
- Where the manufacturer states no hydration, the recommendation follows the W value.