• Important fix: Multi-day dough plans (e.g. biga or sourdough over 2–4 days) are now reliably preserved — the plan is no longer discarded when reopening the app • Minor improvements and stability Buon appetito!

What's new: • Refreshed app icons: dark and tinted mode now display correctly. • Pre-ferment settings persist: your custom flour percentage (biga/poolish) now survives an app restart. • Your kitchen matters for pre-ferments too: your saved room temperature now feeds into biga and poolish recommendations — maturation time and yeast adjust automatically. • New hint for warm kitchens (above 24 °C) with adjusted maturation window. • Sliders now update their value live while dragging. Buon appetito!

What's new: • 21 new topping recipes: summer classics like Pomodorini e Bufala and Fiori di Zucca, modern combinations such as Gorgonzola e Pera or Salmone e Burrata, plus Detroit signatures like Cheese Frico and Motor City. • A practical tip with every new topping: why bresaola goes on after baking, how to keep eggplant from soaking the base, when zucchini blossoms are in season. • Toppings scale with your dough ball: change the weight per ball and sauce, cheese and toppings adjust automatically — in the recipe, shopping list, PDF and guided baking. • Videos in guided baking: shaping and baking as short clips for Napoletana, sourdough and gluten-free. • Up to 400 pizzas: the slider goes to 80, direct input handles catering quantities. Buon appetito!

• Bug-Fix: Pre-dough is preserved: Resuming a biga or poolish session the next day now keeps your recipe intact.

What's new: • Lead time instead of meal time: Just enter how much time you have – the app tells you when your pizza is ready. Quick presets for 6, 12, 24 and 48 hours, enable it in Settings. • Help instead of refusal on cooler ovens: Baking Napoletana in a home oven or on a pizza steel? The app now suggests matching recipe adjustments instead of recommending a different style. • Videos in guided baking: shaping and baking as short clips, plus new reference photos for kneading, bulk and ball proofing. • Baking journal with tips: every finished dough now shows a concrete hint for next time. • App icon now adapts to light and dark mode. Buon appetito!

What's new: • Lead time instead of meal time: Optionally just enter how much time you have — the app calculates when your pizza will be ready. With quick presets for 6, 12, 24 and 48 hours. Enable it in Settings. • Videos in guided baking: Shaping and baking are now short videos — for Napoletana, sourdough and gluten-free. • New reference photos for kneading, bulk and ball proofing. • Baking journal with tips: Every finished dough now shows a concrete hint for next time. • Revised privacy notice and many detail fixes. Buon appetito!

What's new: • Baking journal: Every finished dough is saved automatically under Saved → History — with date, recipe, rating and a tip for next time. Tap to reload a recipe, and turn your best bakes into favorites. • Your kitchen, your temperatures: Set your room and fridge temperature once in Settings — every recipe uses them automatically. • More reliable proofing: Short doughs stay at room temperature, longer ones automatically move to the fridge — based on your lead time. • Yeast calculation: Choose between kitchen recipe and Q10 mode. The yeast amount can now be adjusted per recipe in the expert settings and saved with it. • Gluten-free overhauled: clearer kneading and baking steps, a dedicated gluten-free flour blend as a suggestion. • Many fixes to the schedule, displays, wording and stability. Buon appetito!

What's new: • Baking journal: Every finished dough is saved automatically under Saved → History — with date, recipe, rating and a tip for next time. Tap to reload a recipe, and turn your best bakes into favorites. • Your kitchen, your temperatures: Set your room and fridge temperature once in Settings — every recipe uses them automatically. • Gluten-free overhauled: clearer kneading and baking steps, a dedicated gluten-free flour blend as a suggestion, consistent guided-baking timings. • More polished overall: many fixes to the schedule, displays and wording. Buon appetito!

Big sourdough update! New starter check: Tell the app how active your sourdough is — just fed, active, or been in the fridge a while. The plan adjusts automatically. Peak starter? Now factored in directly — that ripeness shifts into a long, cold fermentation (up to 48h) for maximum flavor. Sourdough quantity is now calculated dynamically: short warm fermentation = more starter, long cold fermentation = less. Comes with a recommendation plus a manual slider (3–30%). Revised 6-day starter-building guide — clearer, more technically precise, with maintenance tips. New "Shape the dough" step in guided baking — with style-specific instructions for all 10 pizza styles. Full translation: English, Italian, and Spanish now complete across timeline, guided baking, and calculator. Various smaller improvements to scheduling, copy, and usability. Buon appetito!

What's new: • Guided Baking: new "Shape the dough" step – the right technique for each pizza style, at the right point in the flow (right before baking). • Full English, Italian & Spanish support. • Minor fixes to schedule, wording and usability. Buon appetito!

SOURDOUGH COMPLETELY REWORKED Our biggest sourdough update yet: • Real pre-ferment recipe with your amounts: the app shows exactly how much starter, flour and water you need – Step 1 (build the pre-ferment) and Step 2 (final dough) clearly separated, the way pros do it. • New "Active starter on hand?" question – the app only plans what's actually possible. No starter? The 8-day guide is one tap away. • Long lead times now flow into cold bulk fermentation (more flavor!) instead of just telling you to start later. • Guided baking: gentle kneading, stretch & fold, float test – every step self-explanatory, every amount exact. ALSO • Pinsa refined: 30-min autolyse, loose parcels instead of tight balling, correct cold-proof instructions. • Bake times now adapt to your oven temperature – in the schedule and guided baking. • Preheat times consistent with your oven preset everywhere. • Cheese amounts adjusted for the classic duo (fior di latte + parmigiano). • Many detail fixes to amounts, rounding and copy. Buon appetito!

What's new in this version • Bigger batches: You can now plan up to 80 pizzas at once – perfect for parties, family gatherings or pizza night with friends. • Smarter baking schedule: Your chosen serving time is now the moment the FIRST pizza is ready. The rest follow one after another – the timeline clearly shows when the first is done and roughly when all of them will be. So you can start eating right away while the rest keep baking. • Focaccia fully reworked: The pan proof is now freely adjustable (0.5–6 h), so your dough rises exactly as long as you like. The guided baking flow now matches the set time precisely. • More reliable proofing advice: For long rise times the app now automatically suggests a cold (fridge) proof so your dough won't over-proof. An over-proofing warning only appears if you deliberately set a warmer temperature. • Tidier expert settings: Values no longer jump around while you adjust them, and a few unnecessary hints are gone – everything feels calmer and clearer. • More languages in the store: The app is now correctly listed in German, English, Italian and Spanish. • Many small improvements to wording, scheduling and usability. Buon appetito!

What's New • Support the app: If you enjoy the app, you can now support it with a voluntary contribution. Completely optional – the app stays fully free. • Many small improvements to wording, scheduling and usability. Buon appetito!

What's New • Flour blends: Create, name and save your own flour mixes – e.g. 70% Tipo 00, 20% Tipo 1, 10% wholemeal. Tap the flour amount under "Your dough" to open your library. The app splits the amount automatically. Ready-made templates for Neapolitan, Romana, Focaccia, Pinsa and more are included – fully editable or removable. • Support the app: If you enjoy the app, you can now support it with a voluntary contribution. Completely optional – the app stays fully free. • Many small improvements to wording, scheduling and usability. Buon appetito!

Flour blends (user feedback) Work with more than one flour? You can now create, name and save your own blends – e.g. 60% Pizzeria, 35% Nuvola, 5% Semola. Just tap the flour amount under "Your dough" to open your blend library. The app splits the flour amount automatically and adds it to your shopping list. If you use a single flour, you won't notice a thing – everything stays as simple as before. Clearer guided baking The steps around cold proofing, warming up and baking are now consistent and logical throughout – whatever the style or settings. Focaccia gets its own dedicated flow (proofing in the pan instead of round pizzas). Better yeast display & reference photos Yeast amounts are shown more clearly, with a handy tip for weighing small quantities. Guided baking now shows reference photos – and you can share your own. Expert settings (user feedback) Expanded fine-tuning of bulk fermentation and final proofing. Plus many small improvements to wording, scheduling and usability. Buon appetito!

Bug Fix - guided baking

Bug Fix – Preferments

This update turns Pizzaiolo into a true baking companion: • Your plan keeps running: The app now reliably knows where your dough stands – even if you closed it for hours. Missed steps are shown for catching up instead of being discarded. • Learn from every bake: After your plan, give quick feedback (crust too pale? dough too sticky?) – next time, the app reminds you and gives a concrete tip. • Got everything? Before you start, a checklist shows all ingredients with amounts to tick off – and you can now share the ingredient list, e.g. with whoever does the shopping. • Browning tip: Baking below 300 °C in a home oven? The app automatically suggests adding a little honey to the dough – one tap is all it takes. • Yeast made easy: Yeast types written out instead of abbreviations, clear conversions, and for tiny amounts under 1 g the app explains how to measure precisely. Kneading instructions adapt automatically to your yeast type. • Comfort everywhere: oven selection without jumping around, type values directly instead of tapping 30 times, countdown to your next step, clearer warnings with one-tap solutions. Happy baking! Feedback welcome via the app settings.

Fix Timeline

Smarter oven recommendations & more control for pros - The calculator now detects when your chosen pizza style needs more heat than your oven provides – and suggests styles that fit your baking temperature. - More accurate dough calculation: hydration now follows the pizza style consistently instead of the temperature. - New in Expert Settings: honey, sugar, butter and oil can now be adjusted individually. - Refined translations across all languages. - Minor improvements and bug fixes.

You can now manually adjust yeast amount and dough yield — for those who know their setup precisely. Also new: weight display in either grams or ounces (oz).​​​​​​​​​​​​​​​​

Bug Fix

Improved the “Share” function for PDF exports.

Improved scheduling: Focus on the first pizza ready More accurate baking times based on oven & style Optimized timeline for clearer workflow Improved visualization of dough steps Refinements in design & readability Performance improvements

What’s New Sourdough completely overhauled Redesigned from the ground up. Custom pizza style with precise calculations Correct ingredient ratios (200 g starter to 550 g flour), clearly separated starter instructions, and dynamically scaling ingredients. Gluten-free — new recipe Based on Caputo Fioreglut with 80% hydration and cold fermentation. Autolyse instructions added Neapolitan, Romana, and Pinsa now include detailed autolyse steps, including notes for active pre-ferments. New knowledge sections Equipment guide for beginners and advanced users, plus pizza knowledge covering flour types (including brand names), cheese guide, yeast guide, and glossary. More accurate calculations Nutrition values, water, and salt are now based on the total dough. The schedule correctly accounts for warming and preheating in parallel. Improved ingredient display Main dough now shows the actual remaining quantities when using biga or poolish, after subtracting the pre-ferment. Bug fixes Sourdough mode no longer freezes when switching. Saved settings are validated, and faulty data no longer leads to incorrect values.