PizzaLogic

v1.2.1 — May 26, 2026

A small mobile feature people asked for, plus a batch of fixes for Old Dough, recipe sharing, the Batch Tracker mix step, and the share menu.

New

• Keep Screen On (mobile). A new Settings toggle keeps your phone awake while the app is open, so you don't have to unlock it with floury hands. Off by default. Uses more battery while on.

Fixes

• Old Dough with a flour blend now adds up. When you used Old Dough alongside a custom flour blend, the individual flour weights could add up to more than the recipe total. Each flour's amount now matches the reduced total.
• Sharing a recipe with dough set aside. If you reserved some dough for next time, the shared recipe card was folding that extra into the totals. The card now shows just the batch someone would make from the share.
• Recipe selector after opening a share. Opening a shared link now updates the highlighted recipe to match what you opened, instead of keeping your previous selection. On Android the prior recipe could also stay highlighted alongside the new one; that's fixed too.
• Share menu icons. A couple of icons in the share menu could appear as an empty box on some Android browsers. They now display correctly.
• (Mobile) Batch Tracker mix step now shows ingredient amounts and a timer. When you used the no-autolyse mix style, the Batch Tracker's mix step was generic and had no mixing timer. It now lists what you're mixing and times the mix.
• (Mobile) Spiral mixer timer matches the recipe. The spiral mixer mix timer was set for 5 minutes regardless of the recipe text saying 12-18 minutes. It now matches.
• Picking a recipe preset after a spiral mixer no longer changes the mix style. Selecting a recipe like Neapolitan after choosing the spiral mixer was silently re-enabling stretch-and-folds and showing the shorter mix time. The spiral selection now wins.

v1.2.0 — May 19, 2026 ⚡ yeast calibration

Old Dough workflow, larger Detroit and Sicilian dough balls, and a cold-ferment biga yeast correction.

New

• Old Dough option (Advanced mode). Turn it on from Settings, then fold leftover dough from a previous batch into your mix, or plan extra to set aside for your next batch. The recipe adjusts the flour, water, and yeast to account for it. Available on web and mobile. When you share a recipe that used Old Dough, the share shows the fresh-ingredient equivalent so anyone can make it from scratch.
• High water-temperature heads-up. When the recommended water temperature is high enough that blooming yeast in it could be a problem, the app now suggests whisking the yeast into the flour first.

⚡ Yeast calibration

• Cold-fermented biga now uses less yeast. A biga left to ferment cold in the fridge was getting more yeast than it needed and could over-proof on long schedules. The amount is now matched to the cold temperature, so a cold biga is prescribed a smaller amount of yeast than in previous versions. This was checked against a real cold-ferment Detroit bake. Saved and shared recipes with a cold biga configuration will now reflect the lower yeast recommendation.

Recipes

• Detroit and Sicilian now suggest a larger dough ball size. The default dough ball was too small to fill the pan properly. You can still adjust pan size and manually adjust dough ball size as needed.
• Detroit and Sicilian instructions reordered. The final proof now happens in the pan, and the oven preheat starts in the last 45-60 minutes of that pan proof, matching how these are actually baked.
• Cleaner ingredient weights. Small amounts of salt, sugar, and oil now show one decimal for accuracy, while larger amounts round to whole grams for readability.

Mobile

• Open a shared recipe in the app. When you open a PizzaLogic share link on your phone with the app installed, you can now jump straight to that recipe in the app instead of staying on the website.
• Batch Tracker step text fixed for biga, poolish, and levain recipes. The mix-and-autolyse step was missing its water amount and temperature; both are back.

Fixes

• Switching between °F and °C no longer leaves an out-of-range temperature. Converting a value that fell outside the allowed range previously produced an impossible number; it now stays within range.

v1.1.1 — May 7, 2026

Mobile patch — Batch Tracker timer fix and calculator alert polish.

Mobile

• Batch Tracker timers now restore correctly when you reopen the app. Long timers no longer look like they finished prematurely after the app was reopened from a cold start. The countdown was actually still running and your notification still fired on time, but the screen was reading from stale state — that state is now rebuilt from the running timer the moment the app comes back.
• Press-and-hold the +/- buttons on a Batch Tracker timer to fast-forward the duration instead of tapping over and over. Quick tap still bumps by one minute; holding accelerates after about half a second.
• Saved recipe names with longer titles now wrap onto a second line instead of being cut off mid-name.

Fixes

• Calculator alerts display percent signs correctly. Altitude, climate, sugar, salt, hydration, malt, wastage and flour blend warnings were rendering doubled percent signs (e.g. "5%%" instead of "5%").

v1.1.0 — May 5, 2026 ⚡ yeast calibration

Preferment range expansion and spiral mixer overhaul.

New

• Biga preferment now scales up to 100% of total flour (was capped at 50%). Above 50%, the biga yeast scales with share so a 100% biga lands on the classic biga all'italiana anchor of roughly 0.33-0.40% IDY on the biga flour. Below 50%, behavior is unchanged. A strong-flour and cool-preferment tip surfaces once the share reaches 70% or higher.
• Poolish preferment now scales up to 70% of total flour (was capped at 50%). The upper limit is tied to your total hydration, with a hint when the cap is constrained. Unlocks Bonci-style teglia recipes that use 60-70% poolish at high total hydration.
• Spiral Mixer Tips info panel. When you select Spiral as your mixing method, a new info panel surfaces in the prep phase covering cold-tap-water guidance (or ice water if your kitchen is warm), two-speed mix pattern, and the pumpkin-shape stop signal. Defers to your temperature probe as the real authority.

⚡ Yeast and water-temp calibration

• Biga yeast share-scaling above 50%. Biga shares above 50% now apply a share-scaling factor to the biga yeast amount so very high biga doughs (80%, 90%, 100%) recommend the right amount of yeast for the share.
• Spiral mixer water temperature rebuilt around mix time and batch size. Recommended water temperature now drops with longer spiral mix times and smaller batches. A typical 4-ball spiral intensive batch now suggests roughly cold tap water instead of room temperature. Small batches drop further toward refrigerator-cold; large batches stay nearer to typical tap. Stand and hand mixers shift modestly. Source: published practice from Hamelman, Reinhart, Famag, and the REVO Titan user community.

Calculator UX

• Spiral mixer mix times lengthened to match published practice. Spiral standard 5-8 min (was 2-3), spiral intensive 12-18 min (was 4-6), with two-speed guidance.
• Stretch & Folds toggle hides cleanly when Spiral mixer is selected. Spiral mixers don't pair with stretch and folds, and the row was previously auto-unchecking but staying visible, which read as a broken control. The row now disappears entirely and reappears when you switch back to hand, stand, or processor.

Mobile

• (iPad) Rename batch keyboard fix. The rename modal now centers in the viewport instead of anchoring to the bottom edge, so the on-screen keyboard rises into empty space and the input stays visible.
• Same-day recipes (no cold ferment) now require at least 3 hours at room temperature before shaping, matching the web app. The low-room-temp warning copy was also brought into line with the web.

Fixes

• Warm Up Temperature default in Celsius mode. First-visit metric users were seeing 40°C. Now converts to 21°C alongside the other temperature defaults on first metric load.
• Pan-size hint shows centimeters in metric mode. The "Common sizes: 8×10" (Lloyd), 10×14" (Detroit), 13×18" (half sheet)" hint below pan inputs no longer stays in inches when you've switched the app to centimeters.
• Pan and round-pizza diameter inputs convert to centimeters on first metric load. Previously stayed at imperial values (e.g. a 12" round) until you nudged them.

v1.0.9 — April 25, 2026

Quality-of-life patch — share and print parity, plus calculator polish.

New

• Tiny Yeast Amount advisory. When the recipe's recommended yeast falls below typical kitchen-scale precision (small batch and/or long ferment), a soft note suggests a 0.01g scale or scaling up the batch so the yeast is easier to measure.
• (Mobile Pro) Schedule Helper now uses your Warm Up Before Baking setting when planning the schedule breakdown. Set warm-up to 2 hours and the schedule plans for 2 hours.
• Print and PDF output gets a textual Fermentation Schedule block above the results, listing room temp, cold ferment, and warm-up before baking lines explicitly.
• Recipe share (text and markdown) includes the Warm Up Before Baking line in the fermentation schedule.

Calculator UX

• Percentage steppers now show "%" inside the input instead of as a separate label.
• (Mobile Pro) Batch Tracker keeps manually expanded steps expanded after you complete them.
• (Mobile Pro) Sharing a batch and re-opening it now correctly carries the recipe mode and pizza sizing.

Mobile

• (Android) The Rate Now button always opens the store listing instead of doing nothing when the in-app review prompt is unavailable.
• System-standard haptic feedback across the mobile UI.

Fixes

• The Warm Up row appears as expected when you switch from Simple to Advanced mode with a cold ferment configured.
• Recipe share links correctly refresh the Warm Up row visibility on load.
• The floating ingredient bar's "(split)" yeast suffix only fires when the recipe genuinely splits yeast between preferment and main dough.

v1.0.8 — April 21, 2026

Follow-up patch to v1.0.7 with temperature-input and lock fixes.

Fixes

• Room Temp holds its value when you change pizza style in Simple mode with the lock engaged.
• Room Temp and Warm Up Temp in Celsius mode accept values from 10°C up to 40°C, so cold kitchens are no longer rounded up to 16°C.
• Cold ferment temp in Celsius mode accepts 1°C without snapping to 32.

v1.0.7 — April 19, 2026 ⚡ yeast calibration

New warm-up-before-baking input for cold-ferment recipes, an upward nudge on long cold-ferment yeast, and a handful of quality-of-life polish.

New

• Warm-up time input (Advanced mode). When a cold ferment is active, tell the calculator how long the dough sits on the counter after the fridge and before shaping — the yeast amount accounts for the gradual warming. Defaults to 4 hours; range is 1–12 hours. The calculation integrates the dough's actual warming curve rather than treating the warm-up as flat at room temperature.
• Wastage Buffer Active banner. When a non-zero Dough Wastage is set in Settings, a small note above the ingredients reminds you the amounts include extra. The buffer also appears in shared recipes so anyone you send a recipe to knows.
• Short Total Fermentation note. Soft Advanced-mode info note that surfaces only when the inputs add up to a very short total fermentation, suggesting you extend the room-temp, cold-ferment, or warm-up time.

⚡ Yeast calibration

• Long cold-ferment yeast nudged upward. Recipes with a cold-ferment phase (24h, 48h, 72h, multi-day) now recommend more yeast, better matching what pizza-focused calculators across the field use. Same-day and shorter ambient-only schedules are unchanged. The Yeast Adjustment slider in Settings remains the override.

Calculator UX

• Recipe share output (text and markdown) now always lists flour type, mixing method, oven, and baking surface, even when they equal defaults — recipients always get the full recipe context.
• Steppers stay in view during long-press instead of scrolling out from under your finger.

Fixes

• Warm-up time and temperature now persist across reload / app relaunch.
• Older saved recipes and share links default to the previous implicit warm-up time (2.5 hours) so their yeast amounts don't shift on load.
• (Mobile Pro) Batch Tracker's warm-up step now uses your selected warm-up time instead of the legacy default.

v1.0.6 — April 17, 2026

Engagement & polish release. No calculation changes this version — ingredient amounts are identical to v1.0.5 for the same inputs.

New

• Ingredient Quick Reference bar — flour, water, salt, and yeast totals stay visible at the bottom of the calculator while you scroll through the recipe. Shows "(split)" on flour, water, and yeast when a preferment is active. Toggle off in Settings if you'd rather focus on the instructions.
• Tap underlined pizza terms — jargon like autolyse, biga, poolish, cold fermentation, bassinage, and windowpane now shows a plain-English definition on hover or tap.
• Mobile Settings reorganized — Pro upgrade, Dough Wastage, Yeast Adjustment, and Leave a Review now sit at the top of the Settings panel.
• Share Summary Card polish — style accent badge, clearer yeast labels (IDY / ADY / fresh / sourdough), and a share-your-bake nudge.

Fixes

• Celsius temperature min/max now re-applied correctly for users on non-US locales.
• Pan dimensions stay visible when switching from Simple to Advanced mode.
• Steppers don't fire from accidental swipes while scrolling on touch devices.
• The floating ingredient bar no longer gets stuck showing "Calculating…" after an error.
• Dark theme body text is slightly brighter for easier reading.

v1.0.5 — April 14, 2026 ⚡ yeast calibration

Calibration release, plus a critical Android 14+ crash fix and two new mobile Pro features.

⚡ Yeast calibration changes

• Cold-ferment yeast recalibrated. Recommendations for recipes with a cold (fridge) phase were adjusted as part of the ongoing calibration process. Same-day (no cold phase) recipes were unchanged.
• Biga preferment yeast adjusted. The baseline yeast percentage for biga was brought in line with published biga references, giving a longer peak window at the same temperatures and more room for flavor development.
• Fresh (compressed) yeast conversion corrected. The multiplier used to convert between instant dry and fresh yeast was brought in line with the standard ratio. If you use fresh yeast regularly, this is the biggest change for you.

Calculator UX

• Press and hold any + / − button to step through values rapidly on ball weight, hydration, times, temperatures, altitude, etc. Taps are still 1g / 1°F / 1h steps; holds accelerate after ~400ms.
• Stepper buttons flash a warning color and shake when you try to step past the min or max value (with a haptic tick on mobile).
• Ball weight default step dropped from 5g to 1g now that press-and-hold blasts through the range quickly.
• Simple mode spells out "olive oil" in the mix step so beginners don't have to guess which oil.
• Yeast dropdown renamed "Compressed Yeast" → "Fresh (Compressed) Yeast" for clarity.

Mobile Pro (Schedule Helper + Batch Tracker)

• Schedule Helper "main dough start" anchor mode. When a biga, poolish, or levain is active, you can now pick when you want to start the main dough instead of always picking when to start the preferment. The scheduler then tells you when to mix the preferment.
• Batch Tracker oven preheat reminder. During the warm-up-from-fridge step, an interim reminder fires so your oven is hot right when the dough is ready for shaping. Preheat duration is looked up from your actual oven + surface combo (conventional + steel/stone: 45min, conventional + pan/screen: 15min, propane: 20min, woodfire: 90min).

Fixes

• Android 14+ batch-start crash fixed. Every batch-start with a non-timer step would crash on fresh installs running Android 14+ with targetSdk 34. Resolved by switching to a permission-free alarm fallback.
• Biga and poolish prep steps now round yeast amounts (was showing e.g. "0.36171478565179355g") and bold the key ingredient + time.
• Preferment temperature range narrowed to a physically realistic 35–90°F / 2–32°C (was 32–120°F, which allowed values outside the range where yeast actually metabolizes).
• Quick taps after a press-and-hold now register reliably (fixed a race with the browser's synthetic click event).
• Press-and-hold no longer triggers the long-press text-selection callout on the + / − character.
• "Keep [style] Instructions?" modal no longer self-dismisses when you tap rapidly during a preset switch.

v1.0.4 — April 13, 2026 ⚡ yeast calibration

Preferment + temperature polish release.

⚡ Yeast calibration changes

• Altitude adjustment now applies to biga, poolish, and levain. The altitude warning in the UI promised a yeast reduction that wasn't actually reaching the ingredient amounts on biga and "all-in" poolish recipes — only the split-poolish main-dough half was honoring it. Now every preferment branch (biga, poolish all-in, poolish split, levain seed starter) gets the same altitude scaling, so the number you see in the warning matches the grams in the recipe.

Water temperature & cold kitchens

• Target dough temperature tapers down in cold kitchens. If your room temperature is below 64°F, the calculator now targets a slightly lower final dough temperature (down to 72°F at 60°F room temp and below). This keeps the recommended water temperature below the yeast-scalding threshold (~115°F). Warm kitchens are unchanged. When the target is lowered, the mix step explains why right next to the water-temp recommendation.

Ingredient breakdowns

• Flour card accordion now opens for single-flour recipes with a preferment, showing the preferment vs. final-dough split in grams.
• Water card accordion added with the same preferment / final-dough split.
• Oil input info icon explains which oil to use for which style (EVOO, neutral oils, butter for Detroit, lard for old-school Chicago).

Share Summary Card

• Now shows preferment temperature, biga hydration (always displayed, default 50%), and the poolish yeast method ("All in" vs. "Split") so a recipient can reproduce the recipe exactly.
• Preferment section moved above Fermentation — when a preferment is in play, it's the primary story.

Fixes

• Dough Wastage setting now applies to preparation instructions (and the teaspoon estimate and preferment breakdown). Before, setting wastage to 5% scaled the ingredient-card grams but left the step-by-step instructions quoting the un-scaled numbers — recipes were internally inconsistent.

v1.0.3 — April 13, 2026 ⚡ yeast calibration

Preferment deep-dive release — a lot of yeast-related changes landed in this single version.

⚡ Yeast calibration changes

• Biga routes all commercial yeast into the preferment. The old math did biga yeast + main-dough yeast, which totaled roughly 2× what a direct dough used because biga's own 0.5% rate already approaches direct-dough levels. Now all commercial yeast lives in the biga and the final mix skips the "Add Yeast" step. This is the correct traditional biga workflow and roughly halves the total commercial yeast versus the old calculation.
• Warm kitchens get less yeast. Temperature response was capped at 70°F, meaning warmer fermentation wasn't actually reducing the yeast amount. The curve now continues up through 88°F using a biologically realistic Q10 (rate doubling every 18°F). Practical impact: a 72°F kitchen sees roughly 7% less yeast; a 78°F kitchen sees about 26% less. Cold-ferment recipes unchanged.
• New personal Yeast Adjustment setting (-50% to +50%). If you prefer a different yeast baseline than the calculator's default, this setting scales every yeast line in the recipe (main dough, preferment, levain seed starter, teaspoon estimate) by a consistent factor. Stored locally on your device; not included in shared recipe URLs.
• Poolish split-yeast math reverted to bottom-up independent calculation. An earlier attempt to "discount" final-dough yeast based on a poolish fermentation credit was wrong-headed — in the split method, the poolish provides flavor and texture, not yeast reduction. Fixed.
• Sourdough baker's percentage now matches the seed-starter grams. For levain recipes, the "grams" number and the "%" were describing different quantities. The % is now derived from the seed starter / total flour so the two agree.

Preferment controls

• Poolish Yeast Method toggle — pick between "All in poolish" (traditional French, all yeast in the preferment) or "Split" (poolish and main dough sized independently). "Auto" picks based on whether you have a cold ferment.
• Adjustable biga hydration — range 45–60%, default 50%. Wetter biga ferments faster; drier biga develops more flavor over a longer time.
• Separate preferment temperature input — defaults to your main room temperature if blank, but you can set a cooler pantry temperature (e.g., 65°F) to match where you actually rest the preferment.

Other

• Style-aware outdoor oven instructions — high-heat styles (Neapolitan, canotto) keep full-blast propane / woodfire preheat and 60–90s bakes; NY and other thin-crust styles now get a reduced-heat preheat (500–600°F) and 3–5 minute bake times.
• Spiral mixer auto-disables "Include Stretch & Folds" since intensive mixing already develops the gluten.
• Mobile: re-save over an existing loaded recipe (primary button becomes "Update [name]", with a "Save as New" secondary option).
• Oven type dropdown renamed "Ooni" → "Gas / Propane Oven".

Fixes

• Dark mode unstyled links (in glossary term definitions etc.) now have proper contrast instead of inheriting the browser-default blue.

v1.0.0 — April 5, 2026 ⚡ yeast calibration

First stable release after the beta, coinciding with the iOS + Android app launches.

⚡ Yeast calibration changes

• Altitude model now works below sea level. Replaced an older threshold-based altitude adjustment that only fired above 3000 ft with a linear model from -1500 ft (Dead Sea) through 15000 ft. Below sea level = higher atmospheric pressure = slightly more yeast recommended.

New

• Metric / imperial units toggle. Full units system controlling temperature (°F / °C), pizza & pan sizes (in / cm), and altitude (ft / m). Grams remain the weight unit in both modes.
• Calculations-only mode — Settings toggle that hides baking setup, timeline, instructions, and share sections and shows only calculator inputs and ingredient amounts.
• Simple Mode fermentation presets redesigned — six fixed-time buttons (Today 6h, Tomorrow Lunch 18h, Tomorrow Dinner 24h, In 2 Days 48h, In 3 Days 72h, In 4 Days 96h) with clear secondary labels describing flavor expectations.
• Celsius default for non-Fahrenheit countries — first-time visitors get °C automatically based on country (web uses geo-detection, mobile uses device locale).
• Advanced Mode discovery nudge — dismissable box below time presets pointing Simple Mode users to Advanced for preferments and granular settings.

Batch Tracker (mobile Pro)

• Batch start time picker with "Now" quick-reset and edit-after-creation.
• Batch catch-up — create a batch with a past start time and pick which step you're currently on. Earlier steps are auto-marked complete, with optional retroactive time entry.
• Start Batch from saved recipes — button on each saved-recipe card.
• Quiet Notifications setting — suppresses the persistent "step in progress" notifications; timer countdowns and action-needed alerts still fire.
• Per-step notification mute — bell icon on the active step card.
• Notification deep linking — tapping a batch notification opens the batch detail view.
• Bell reminder indicator on step cards for non-timer steps with planned durations.
• Time-elapsed visual state — steps past their planned duration show amber warning styling and a timestamp.

Other

• Include Stretch & Folds toggle in Advanced Mode — default ON for standard styles, OFF for intensive styles (NY, bar, deep dish). Mix times and water temperature auto-adjust.
• Flour weight breakdown accordion for multi-flour blends, with preferment split.

Fixes

• Share URLs now include all recipe parameters (some were being silently defaulted).
• Share URLs correctly handle ctTime=0.
• Shared recipes reset locked input fields so shared values take precedence.
• Autolyse timer duration now style-specific (e.g., canotto 30 min, sourdough 45 min) instead of hardcoded 20 minutes.
• External links (flour guide, hydration guide) open in the system browser instead of failing silently in the mobile WebView.
• Timer alarm sound on Android now plays correctly (fixed a MediaPlayer audio-attribute ordering bug).

v0.9.0-beta — earlier

Initial beta release with core calculator functionality.