Pizza Napoletana Coach

From poolish to pull. Plan the bake, scale the dough for any party, follow micro-steps with timers and push reminders. Real Neapolitan technique, regular home oven.

Real Pizza Napoletana, baked in your home oven.

No wood-fired oven. No 200 YouTube tabs. No mental math at midnight wondering when to start the poolish.

Pizzaiolo is a coached, step-by-step recipe that adapts to your dinner. Tell it when you want to eat, how many pizzas, how much hydration, how long to leaven — and the app builds the entire 24–36h timeline backwards from your bake. Then it walks you through one micro-step at a time, with push reminders for every rest, even when the app is closed.

HOW IT WORKS

▸ Plan it. Five quick screens — bake date and time, number of pizzas, hydration (60–85%), leavening window (8h fast → 72h max flavor). The app blocks options that don't fit your time.

▸ Follow it. Six macro phases — Poolish, Final dough, Balling, Toppings, Shaping, Bake. Each split into bite-sized steps with a coach's tip and a short looping video where it matters.

▸ Don't think about timers. Inline timers for every rest. Push notifications auto-scheduled from your bake time, so the phone reminds you "take the poolish out of the fridge" 18 hours later — even with the app closed.

▸ Scale without math. Hydration percentages, salt, yeast, mozzarella in grams AND cans of pelati ("640g — 2 cans") — all computed live as your inputs change. No leftover half-can in the fridge.

▸ Shop in sync. The Ingredients tab lists everything by phase, scaled to your dinner. Tap to tick as you shop or as you use; checks sync into the recipe so nothing gets ticked twice.

▸ Real technique, real names. Pirlatura, staglio, appretto, cornicione — pizzaiolo terminology kept in Italian even in English and Spanish, because that's how it's named worldwide.

▸ Celebrate. When the last step is done, shoot the result, save to camera roll, share to WhatsApp or Instagram.

WHO IT'S FOR

If your last home pizza came out flat, pale, or torn — and you want to fix the moments where it usually fails (closing the dough ball under tension, not crushing the cornicione, semola vs 00 in the right places, sauce from pelati not passata, drained mozzarella, oven at max with the door cracked) — this app was built for you.

LANGUAGES

Italian, English, Spanish — full UI and recipe content.

THE PRO TAB

When you decide "I'm doing this regularly now," the Pro tab has the curated upgrades — pizza stones, peels, baking screens, fornetti like Effeuno and Ooni, San Marzano DOP, Caputo flours. One tap to Amazon.

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Plan it. Bake it. Eat it.