pizza all time

Tell pizza all time when the pizza should be ready. It works backwards from that moment and lays out the whole dough — preferment, mixing, bulk, balling, the cold rest, the final proof and the bake — as a timeline with a clock time and an alarm for every step. NINETEEN STYLES, EACH WITH ITS OWN NUMBERS Neapolitan, Canotto, Romana tonda, Pinsa Romana, Pizza alla pala, Al taglio, Focaccia, Pizza fritta, Sfincione, New York, New Haven, American, Thin-crust, Tavern-style, Sicilian, Grandma, Detroit-style, Deep-dish and Fugazzeta — or write your own. Every style carries its own hydration, salt, ball weight and oven band, and says so when your numbers step outside it. A PLAN THAT FITS YOUR DAY Direct dough for free, or with Pro a biga, poolish, sourdough or pâte fermentée. Room temperature and fridge temperature change the yeast, and the yeast changes the clock. Quiet hours keep steps out of the night. Change the time you want to eat and the whole plan moves with it. FLOUR THAT MEANS SOMETHING A catalogue of more than a hundred flours with their published protein and strength, so a blend is worked out from the bags you actually own. NERDY SETTINGS, OFF UNTIL YOU WANT THEM A first plan needs a style and a time, nothing more. Underneath sits a full workbench for the baker who likes to experiment: lamination, double hydration, scalded flour, when the balls are formed and when the preferment is built. Set a target dough temperature and the app works out the water, counting the heat the mixer or your hands put in. Knead by machine or by hand, with stretch-and-fold rounds you can keep or drop. Set your own fridge temperature, bench loss, oven offset and the real ceiling of your oven, and a standing yeast correction for your kitchen. Freeze a dough at any stage and the app works out what the freeze costs in yeast and how long the thaw takes. EVERY BAKE ON RECORD Each bake in the log keeps the whole plan it was made from, every setting and every step, together with photographs of the top and the underside, your notes, how it turned out and the reading of the bake. Change one thing, bake again and put the two side by side. Rate a dough as over-proofed, just right or under-proofed and the next plan moves the yeast, so over time your own log shows how far your kitchen sits from the model. PRO • Save recipes, keep a log of every bake and rate how it turned out • Read a recipe from a photograph, a cookbook page or a link, checked against the app's own numbers and translated • Read a flour bag — the front and the nutrition table • Read the bake: photograph the finished pizza, top and underside, and get a short reading measured against the plan you baked it with • The full planner: preferments (biga, poolish, sourdough or pâte fermentée), Dial in for hydration, salt and your own flour blend, and as many doughs as you like Pro includes a monthly number of readings, because every reading is done by a paid outside service. Extra readings can be bought in packs of five. ELEVEN LANGUAGES English, Norwegian, Danish, Swedish, German, Spanish, French, Italian, Portuguese, Polish and Japanese. ALWAYS GETTING BETTER pizza all time is actively developed. New styles, techniques and features arrive in regular updates, and the ones already here keep getting sharper. Ideas from bakers shape what comes next: send yours from the menu, under Email a bug or an idea. No account, no ads, no tracking. Your recipes stay on your phone. Pro is an auto-renewing subscription, billed to your Apple Account and renewed until you cancel it in your Apple Account settings, at least 24 hours before the end of the current period. Terms of Use: https://www.apple.com/legal/internet-services/itunes/dev/stdeula/ Privacy: https://pizzaalltime.com/privacy