See all profiles as cards
Usage modeEasy, Advanced, Pro+ or Manual
Useful settingsDate, pizzas, oven, flour and options
Unavailable timesWork, outing, night: the app avoids these slots
2. Mes moments indisponibles
Choose an easy profile or add your own times. The app automatically repeats the constraints between preparation and baking, then looks for a possible schedule.
These profiles are applied to all the days involved in the recipe, for example from 08/07 to 10/07.
Customise my days and hours
If the end time is smaller than the start time, the app understands it goes through the night, for example 21:30 → 06:30.
Exact add: for an outing, an appointment or a one-off constraint.
Advanced setting: Auto remains the safe choice. In Pro+, you can force poolish or biga and the app shows temperatures, kneading, balling and fridge landmarks. In Dough-ball lab, your settings are respected: the app calculates and warns if it becomes risky.
Complete settings help. The round ⓘ buttons next to the fields open a quick help in the same place. This complete guide also gives flour, yeast, oven, poolish and constraint examples.
How to use the app
- 1. Say when you can start and when you want to bake.
- 2. Add your unavailable times if you cannot touch the dough.
- 3. Laisse Auto — recommended for beginners if you cannot choose between poolish, direct or fridge.
- 4. Clique sur Calculate the recipe. The app checks consistency, picks the scenario and steps down automatically to the result.
Flours: W, T45/T55/T65, type 00 and proteins
W = flour strength. The higher the W, the more the flour tolerates hydration, kneading and long fermentation.
Medium-strength flour. Good for simple dough, short or moderate maturation, cautious hydration.
Good homemade pizza compromise. Handles the fridge and a more comfortable hydration better.
Strong flour. Ideal for poolish, long maturation, 24–72 h fridge and very hot baking.
Important : T45, T55, T65 or type 00 mainly indicate the refining / fineness, not directly the strength. A type 00 flour can be weak or very strong depending on the product.
How to choose using the package proteins
If the W is not stated, the protein percentage gives a useful reference.
Rather weak flour. Pick W260 in the app, moderate hydration, avoid very long maturation.
Correct standard flour. Cautious choice: W260.
Flour better suited to pizza. Possible choice: W300.
Strong flour. Possible choice: W360, especially if the package mentions pizza / long fermentation.
Proteins do not replace the W, but they help a lot when the W is not written.
Exemples de farines connues : Caputo, Spadoni, Germe Madre, Mon Fournil
These examples help recognize flour families. Availability, formulations and values can change depending on the store.
Type 00, safe flour for neapolitan. Suggested recipe: 62–64 % water, 24–36 h in the fridge.
Airier. Suggested recipe: 64–66 % water, 24–48 h in the fridge, gentle handling.
W250–280. Very good neapolitan choice: 62–64 % water, 24–36 h in the fridge.
Flour with fermented wheat germ: interesting for taste. Use alone carefully or in a 20 % blend.
Caputo Pizzeria 70 % + Nuvola 30 % for airiness. Spadoni or Caputo 80 % + Germe Madre 20 % for taste.
To be selected in the app as W360. Very good for poolish, long maturation, fridge 24–72 h and high-temperature baking.
Plus polyvalente, souvent autour d’une force moyenne. Choix prudent dans l’application : W260 ou W300 selon test.
Choix prudent : W260. Fine for simple dough, less ideal for very long hydrated maturation.
Choix prudent : W260. Usable for simple homemade pizza, moderate hydration.
Flour rather weak for long pizza. Choose W260, avoid pushing the water too high.
Can give taste, but stay cautious. Choice W260, possibly W300 after testing.
To avoid for fermented pizza. The app may refuse if the product looks like cake flour.
Different recipe: the dough does not behave like wheat dough. The calculation refuses to avoid a fake recipe.
Poolish, direct or auto
Auto is the best choice to start: the calculation picks the most consistent scenario for the available time.
Liquid pre-ferment. Gives taste, lightness and more complex fermentation. Needs a more precise schedule.
Everything is mixed directly. Simpler, very reliable, especially with fridge maturation.
Firm pre-ferment, low hydration. Very aromatic, more technical: lumpy mix, 16 to 18 h ideally cool, then slow water folding.
The app decides: short poolish, fridge maturation, direct, biga in Pro+ if consistent, or freezing if needed.
Hydration: how much water to choose
Hydration is the water percentage relative to flour. The higher it goes, the lighter the dough can be, but the stickier it becomes.
Easier to handle. Recommended with medium flour or for beginners.
Good homemade / neapolitan pizza compromise with a decent flour.
More technical. Reserved for strong flours and already-mastered gestures.
Yeasts: fresh, dry, active, chemical
The app computes yeast conversions according to the chosen type.
Main reference. Often the simplest to dose for homemade pizza.
Generally about 3 times more concentrated than fresh. The app adapts the dose.
Often to be rehydrated in a bit of the recipe water. The app adapts the dose.
It is not a fermentation yeast. To avoid for fermented pizza dough: the app refuses.
Oven types
Ideal neapolitan style. Very quick bake. Example: floor 390–420 °C, dome 430–460 °C depending on the oven.
Preheat long. Slower baking, but more consistent than a plain tray.
Simple solution. Less neapolitan result, but the app adapts the advice.
Unavailable times and scheduling
Add the periods when you cannot touch the dough: work, appointment, outing, night.
The app tries to move the small flexible steps. If a mandatory step falls in a blocked period, it refuses the recipe instead of saving a wrong schedule.
Freezing
If the bake is too far away in time, fresh dough may exceed its limit. In that case the app can switch to a special freezing recipe if the option is allowed.
- More cautious hydration.
- Adapted yeast.
- Thawing in the fridge about 24 h before baking.
- Take out to room temperature before baking.
If the schedule is impossible
If a mandatory step falls during work or an absence, the app now offers concrete alternatives.
Do kneading, rest or balling before work, then leave the dough in the fridge.
Possible if the remaining time is enough, often with a simpler direct dough.
Baking a bit earlier or later can free the blocking steps.
Very useful if the date is too far or if the schedule does not allow a realistic fresh dough.
Local preferences: cookies or browser storage?
The app saves the settings in the user’s browser: easy/advanced recipe mode, oven, flour, hydration, number of pizzas, yeast and main options.
The user finds their preferences automatically.
Preferences do not follow, unless an account or server sync is added later.
Not needed here: local storage suits a simple offline PWA better.
Data stays on the device. It is not sent to a server by this version.
Simple mode and advanced mode
Easy recipe displays only the settings useful for a simple recipe: baking time, room temperature, oven, number of pizzas, dough ball weights, known flour and yeast.
In this mode you mainly state the baking time. The app automatically chooses when to start the dough: now if it is the right time, or later if the bake is far away. It therefore avoids suggesting freezing just because the date is distant.
Advanced mode displays everything: precise start time, work constraints, fridge temperature, hydration, W strength, preferred method, fresh dough limit and freezing.
Why two separate modes?
Easy recipe uses simple logic: you give the bake, it computes the right dough start backwards. No poolish, no constraints, no automatic freezing for a distant date.
Advanced uses the full logic: poolish possible, work constraints, schedule optimisation, phone reminders and technical settings.
Auto: if a method blocks, the app tries another recipe
In Advanced mode, if the poolish or a chosen method falls into a constraint, the app now tries a realistic alternative before refusing.
Example: if the poolish falls during work, it can offer a direct dough with fridge maturation.
Pizza Maison Sam
Print-ready recipe document
Calculation diagnostics
Work PDF
Imprime ou enregistre en PDF a full sheet to take along: ingredients, work order, temperatures, kneading, balling, fridge, take-out and schedule. In Pro+, the document may take 2 pages to cut nothing off.
Simple summary
No recipe yet
Press Calculate the recipe. The beginner summary will appear here.
Fromtailed recipe
Planning
Schedule: in easy recipe, the app shows the computed start and the essential gestures. In advanced/Pro+, all detailed times appear.
Phone reminders
Reminders always use the latest valid recipe generated by the main button.