You can now set the room and fridge temperature while creating a plan: on the last step, “Fine Tune”, under “Temperatures”. They apply to that plan only; your defaults stay in Settings. A fridge temperature of 0 °C is now also kept when the app restarts. If a poolish or levain has to go into the fridge, the plan now puts that step within your free hours and reminds you of it. A new “Privacy Policy” entry in Settings takes you straight to Pizza Wizard’s privacy policy. It now also covers the crash reports and usage statistics that Apple provides to us with your consent. The app itself still transmits no data.

Pizza Wizard now takes your flour into account. Its strength (the W value) decides how long the dough can mature: “Ingredients” shows how much fermentation the flour holds at 20 °C and how much your plan gives it, and the plan warns when a weak flour runs far too long or a strong one gets too little time to relax. Hydration is now judged against the style and the flour instead of a fixed scale. Whole wheat ferments faster and gets less yeast, and a strong flour is kneaded longer by machine, with the extra heat counted into the water temperature. “Timeline” is clearer: every step is a card of its own, with the time and what happens side by side and the text across the full width of the screen. And in Settings you can now set direct or poolish as your usual dough method. Pizza Wizard now works out the water temperature for your plan: for the poolish or levain and for the dough, taking into account whether the poolish comes straight from the fridge. “Ingredients” and “Timeline” show it. “Timeline” is now grouped by day, with the time first and the hands-on steps set apart from the waiting. The fermentation now follows the dough's own temperature: it takes hours to cool down in the fridge and to warm up again, and the yeast is worked out for that.

Pizza Wizard now works out the water temperature for your plan: for the poolish or levain and for the dough, taking into account whether the poolish comes straight from the fridge. “Ingredients” and “Timeline” show it. “Timeline” is now grouped by day, with the time first and the hands-on steps set apart from the waiting. The fermentation now follows the dough's own temperature: it takes hours to cool down in the fridge and to warm up again, and the yeast is worked out for that.

In “Timeline”, long step titles and notes now wrap onto the next line instead of being cut off with “…”.

Planning further ahead: with “Weekdays + Weekend” and “Morning + Evening”, later days now follow your schedule instead of taking the first day’s hours. The launch screen now shows the pizza oven edge to edge.