Weigh it to the tenth of a gram.
Answer a few quick questions. Pizzora works back from your ball size to every gram: 578.3 g Caputo 00, 404.8 g water, 16.2 g salt, 0.63 g yeast.
Slap, fold, ten minutes.
Water at 58–63°F. Salt goes in after the flour hydrates. Tell it how you knead, by hand, stand mixer or spiral, and it adjusts the steps and timings to your method.
Four tight 250 g balls.
Cut the dough into four, weigh each piece at 250 g, tuck the edges under and roll it tight. Cook mode shows you how, with a video for the step.
Three days in the cold.
Tell it when you're eating. It picks the cold ferment, up to 72 hours, works out when to start, and pings your phone at every step, even overnight.
Never press the outer inch.
Dust the counter with semolina, press from the middle and keep a 1-inch rim, then stretch it over your knuckles to 10–12 inches. No rolling pin.
Puffed rim. Leopard spots.
Long-fermented dough, a hot stone and a quick bake. Pick any of the eight pizzas on the menu, from Margherita to Diavola, and the app gives you the sauce, toppings and bake for your dough.
Naples has rules. Most recipes leave out the clock.
A recipe gives you percentages. It doesn't tell you when to start mixing so the dough is ready at 7 PM on Sunday, or how much yeast survives three days in your fridge. Pizzora answers both and keeps time for you.
Flour, water, salt and yeast. The skill is in the grams and the hours.
Everything between the bag of flour and the peel.
Plan the dough, then pick what goes on top.
Your dough, then your pizza.
Pizzora doesn't stop at grams. Pick a classic from the menu or build your own, and it hands you the shopping list and the bake.
The menu
Margherita, Marinara, Diavola, ’Nduja & hot honey, Bianca ai funghi, Prosciutto e rucola, Burrata & pesto and Fig & gorgonzola. Each one has its sauce, toppings and a step-by-step bake.
Build your own
Drag sauce, cheese, meat, veg and finishes onto the base. It shows how the pizza will taste, then gives you the full recipe to make, save or post.
Get ready
A shopping list built from your recipe and your pizzas, from the flour bag down to the bench scraper.
Baker's percentages, solved backwards.
Tell it the dough you want and it works out the flour. Everything else is a percentage of that flour, so the dough behaves the same whether you make 2 balls or 12.
4 balls × 250 g at 70% hydration
The recipe Pizzora builds for a Sunday 7 PM dinner, three days from today, in a moderate kitchen.
Yeast is 0.109% of the flour. That's less than a gram for four pizzas, because 66 hours in the fridge does the work.
Four doughs. Every gram, live.
The same four choices as the app. Change the pizza count or ball size and the grams update. Open one to plan backwards from your dinner time.
Your first leopard-spotted pizza is three days away.
Pizzora runs in your browser and installs on your iPhone, Android or computer like an app. Plan tonight's mix, pick your pizzas, get an alert at every step, and sign in to keep your Pizza Book on any phone. It's free while in beta.