# Crust: Pizza Dough Calculator

> Backtimer, doses, troubleshoot

Canonical page: [https://chrome-stats.com/d/id6777995566](https://chrome-stats.com/d/id6777995566)

## Overview

- **ID:** `id6777995566`
- **Platform:** Apple
- **Type:** Apple app
- **Status:** Available
- **Publisher:** Roman Kopaliani
- **Category:** Food & Drink
- **Version:** 1.7
- **Last updated:** 2026-08-18
- **First published:** 2026-06-09
- **Size:** 946 KB
- **Data as of:** 2026-09-23
- **Store listing:** [Apple App Store](https://apps.apple.com/us/app/crust-pizza-dough-calculator/id6777995566)
- **Privacy policy:** [https://daria-kopaliani.github.io/moondog/crust/privacy.html](https://daria-kopaliani.github.io/moondog/crust/privacy.html)

## Description

Pizza dough math for home bakers. Backtimer schedules your mix from your bake time. Calculator with style-aware ranges. Symptom troubleshooter. Free, 48h Pro trial.

Free to download. Every Pro feature is free for 48 hours, then a single one-time unlock — no subscription, no ads, no account. Works offline.

Crust is pizza dough math for home bakers — the three things every PizzApp+ review asks for, in one app you buy once. A backtimer that schedules your mix from your bake time. A calculator with hydration / salt / oil / yeast ranges from named sources. A symptom troubleshooter for when the dough is fighting you.

Backtimer
Tell Crust when you want to eat. Pick same-day or cold-ferment. Get a timestamped schedule — mix, bulk, ball, final proof, bake. Cold ferment maxes out at 72 hours so the dough doesn't go boozy on you. Yeast percent recommended for the chosen cold-ferment length is shown right on the slider.

Calculator
Pick a style and Crust pre-fills hydration, salt, oil, and yeast at that style's defaults. Override anything. Hydration shows a status dot for in-range vs out-of-range against that style's source-cited band — Neapolitan home oven 60–70%, AVPN spec 55.5–62.5%, New York 58–65%, Detroit 65–75%, Sicilian 57–70%, Roman 50–55%. Outputs flour / water / salt / oil / yeast in grams scaled to your dough-ball count and weight. Convert yeast between instant, active dry, fresh, and sourdough starter inline.

Troubleshooter
Pick the closest symptom — dough too wet, won't rise, domed in the fridge, smells boozy, dense underbaked, tough and chewy, won't brown. Crust gives a next-time fix and, where possible, a rescue for the batch on the bench right now.

Sources
Hydration, salt, and yeast ranges are cited per style — AVPN spec, Tony Gemignani, Ken Forkish, Marc Vetri, Anthony Falco. The 72-hour cold-ferment cap is the fond.kitchen yeast table. Symptom advice is the consensus across PizzaMaking forum threads and the working pizzaiolo community.

Six styles
• Neapolitan (home oven) — 60–70% hydration
• Neapolitan (AVPN spec) — 55.5–62.5%, no oil
• New York — 58–65%
• Detroit — 65–75%
• Sicilian — 57–70%
• Roman — 50–55%, crisp + thin

For home bakers cooking on Ooni, Gozney, Effeuno, Roccbox, baking steel, or just a sheet pan. Universal app for iPhone and iPad.

No subscription, no ads, no account, no cloud. Free to download, with a one-time unlock for Pro. No subscription, no ads, no account, no cloud.

Privacy: Crust collects nothing. No analytics, no accounts, no network requests. Your settings live on your device.

## Rankings

- #1,913,103 — Overall

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Source: [Chrome-Stats](https://chrome-stats.com/d/id6777995566)