New: export your recipe as a PDF sheet! (Pro & Master) Keep and share your recipes even outside the app: - Detailed ingredients + hydration - Biga / Poolish breakdown - Step-by-step method, with timings if you've planned - QR code to PizzAI In your language, light background, ready to print.

What's new in this version: ◆ All 3 methods now free Direct, Biga and Poolish are available to everyone, no subscription needed. ◆ Batch planner Track several doughs in parallel, each with its own step reminders, even when the app is closed. Happy baking!

This update brings new pro tools and a more reliable experience: ◆ POOLISH METHOD A new liquid preferment, alongside Biga and Direct. Fully adjustable ratio and timings (room temperature + fridge). ◆ WATER & ICE Calculate the ideal water temperature and amount of ice (the "rule of 55") based on room temperature, your flour and your kneading method. ◆ CUSTOM FLOURS Save your own flours (W strength, hydration, protein) and find them everywhere in the calculator. ◆ PHOTO DIAGNOSTIC Photo analysis now suggests targeted artisan fixes based on your weak points. ◆ IMPROVEMENTS & FIXES Greater stability for the flours module, sharing and analysis history. Various optimisations and fixes. Thanks for your feedback — happy baking!

Bug fixes and stability improvements.

Even better control over your dough: • Sliders now change colour based on how well your fermentation is going — see at a glance if you're on track. • Redesigned double fermentation: bigger sliders, clearer values, easier finger control. • Biga supported up to 27°C, with alerts for risky temperatures. • Your saved recipes are restored faithfully (method, salt, schedule), relaunch them exactly as they were. • Various fixes and improvements.

- 5 new pro flours (Polselli, 5 Stagioni, Petra 3) - Precise planner: pick your tasting time - Customisable salt slider (Expert) - Enhanced AI Chef - iPad unexpected closing fix

Engineer copilot The calculator now cross-checks style x flour x hydration x fat x oven and warns you in real time (Teglia & W, Romana focaccia, AVPN...). Fat System 12 rules (Pro/Master) Engineering modal, 3 types (olive oil, strutto, butter). Enhanced calculator Teglia L x W module, 5 yeast codes, Expert Direct TA+CT. Redesigned sharing Portrait + Square, 5 languages, QR code. Reliability & localized texts.

Improvements - "Caputo Chef" renamed to "Classica" (the actual product name) - Caputo Nuvola: corrected W strength (270/290) - Expert mode: room temperature proof up to 48h (Cuoco 24h, etc.) - Existing recipes updated automatically - Stability and performance improvements Thanks to Hervé for the precious feedback on flours!

What's new in version 2.3.4 : - Biga mode fully available (traditional Italian preferment) - Automatic yeast calculation for biga based on temperature and duration - 4-step guided protocol to nail your biga - Adjustable maturation time (bulk + final proof) - Various fixes and stability improvements Buon appetito !

PizzAI becomes the ultimate tool for pizza enthusiasts with the arrival of Biga mode in Expert. - Authentic Biga : Configure your pre-ferment (ratio 30-100%, 12-24h) with scientific yeast calculation. - Day J-1 / Day J Protocol : New 4-step guide to prepare, weigh and incorporate your Biga flawlessly. - Precise Maturation : Dedicated sliders for bulk fermentation and ball proofing. - Optimized Salt : 3.2% dosage in Biga mode to counter long-ferment acidity and enhance crust browning. - Built-in Intelligence : Contextual advice for high-ratio Biga (≥ 80%). - World-Class Expertise : Algorithm aligned with Iacopelli/Bonci standards, interface in 5 languages.

PizzAI becomes the ultimate tool for pizza enthusiasts with the arrival of Biga mode in Expert. - Authentic Biga: Configure your pre-ferment (ratio 30-100%, 12-24h) with scientific yeast calculation. - Day J-1 / Day J Protocol: New 4-step guide to prepare, weigh and incorporate your Biga flawlessly. - Precise Maturation: Dedicated sliders for bulk fermentation and ball proofing. - Built-in Intelligence: Contextual advice for high-ratio Biga (≥ 80%). - World-Class Expertise: Algorithm aligned with Iacopelli/Bonci standards, interface in 5 languages.

Subscription price display now correctly shows local currency. Improved interactive tutorials. Photo scores display stabilized.

New: interactive tutorials on first launch to discover each screen step by step. Enhanced Help section : 7 detailed topics available from Settings. Fixes: photo score display stabilized, reliability improvements.

Fixed localised price display across all subscription screens.

What's new in this version : - AI analysis now more accurate and reproducible (professional scoring) - Smoother photo deletion from your history - Stability and performance improvements

PizzAI v2.0 - Major update ! - Reverse planner: pick your eating time, PizzAI calculates when to start each step - Improved protocol: progress saved, parallel steps (preheating + proofing), smart timers - Reminder notifications for each preparation step - Micro-dose yeast alert: warns if the amount is too low (less than 0.3g) - Recommended dough temperature (23-25C) for long fermentations - Prices displayed in your local currency - Bug fixes and performance improvements

Improved protocol

Added marketing URL. Minor improvements.