SimplyPie: Pizza Dough Craft & Journey

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Pick a style

1/7

Each style brings its own pan size, hydration and baker's percentages. You can change any of them after.

Dough & Pan

2/7

Pick a pan, or type its size, and the dough weight follows.

Pan presets

Tap a pan and its size fills in

Pan size

Shape, size, units and thickness factor

Calculator Mode

Shape

Units

Pan Length

Pan Width

Thickness Factor (TF)

Number of Pans / Pies

Baker's percentages

Hydration, salt, oil, yeast, sugar and pre-ferment

Hydration %

Salt %

Oil %

Yeast %

Sugar %

Pre-Ferment %

Dough Hydration

Flour

Water

Flour blend

Mix two or three flours; the protein updates as you go

Pan Area

Dough / Pan

Total Batch

Ingredients

Grams per pan and for the whole batch

Ingredient	Baker's %	Per Pan	Total Batch

Mix & Leaven

3/7

Pick your yeast or levain, then get the water temperature that lands the dough where you want it.

Water temperature (DDT)

Hit your target dough temperature on the first mix

Target dough temp

Room temp

Flour temp

Mixer friction

Use water at

Leaven

Instant, active dry, fresh yeast or sourdough levain

Mixing steps

Mix, knead and rest, in order

Ferment & Timers

4/7

Set when you want to bake, then run a timer for each stage.

Kitchen timers

One per stage. A chime plays when it ends.

Bake schedule

Pick the bake time; the start time works backwards from it

Bake date and time

Start mixing at

Timeline

Every stage in order, each with its clock time

Toppings

5/7

How much cheese, sauce and pepperoni each pie gets.

Topping weights

Cheese, sauce and pepperoni per pie

Cheese (g)

Sauce (g)

Pepperoni per slice (g)

Slices

Bake

6/7

Oven temperature, rack and bake time for each style.

Oven and rack

Temperature, rack position and bake time

Pan and Detroit

500°F 260°C

Lowest rack, 14 to 16 min, until the cheese edge turns dark mahogany.

Neapolitan and high heat

850°F+ 450°C

Pizza steel or outdoor oven, 60 to 90 seconds, for leopard spotting.

Log the bake

7/7

Rate it, write down what you noticed, add a photo. It all goes in your journal.

Rating and notes

What went right, and what to change next time

Bake name

Rating

Notes

Photo

Sauce & Pre-Ferment Scaler

Pick a sauce or a levain feed and scale it to the weight you need.

Recipe

Sauce or recipe

Yield (g)

Ingredient	Weight (g)

Notes:

Cost & Nutrition

What a pan costs, what to sell it for, and the macros per slice.

Ingredient prices ($/kg)

Flour ($/kg)

Cheese ($/kg)

Sauce ($/kg)

Pepperoni ($/kg)

Oil ($/kg)

Target margin %

Cost / Pan

Sell Price

Profit / Pan

Nutrition

	Per pan	Per slice
Calories	--	--
Protein	--	--
Carbs	--	--
Fat	--	--

World Pizza Catalog

Regional classics, a few fusion pies and low-carb crusts, each ready to load into the calculator.

Bake Journal

Every bake you saved, with its formula, rating, notes and photo.

Settings & Privacy

Theme, sounds, install, and what stays on this phone (all of it).

SimplyPie PRO Free

One-time unlock

Detroit, NY and Neapolitan, pan sizing, the DDT engine and 3 journal slots are free for good. Everything else is one unlock away.

Theme

Sound

Sounds and chimes

Taps, the save chord and timer alarms

Install

Install SimplyPie

Full screen, works offline, one tap from your home screen

App icon

The 512 px ember mark as a PNG, the same one your home screen uses

Privacy & Legal

Everything stays on this device

Your recipes, percentages, timers, and bake journal are stored only on your device. SimplyPie collects no analytics and does not track you.