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Crust: Pizza Dough Calculator — Support

Need help?

Email roman.kopaliani@gmail.com with your question. Please include:

Common questions

The hydration range for my style seems off

Hydration is contested across cookbook authors and pizzaiolos. Crust deliberately uses wider bands than any single source. The Neapolitan-home band runs 60–70 % because home ovens can't push 350 °C / 660 °F and home flour doesn't carry 70 %+ the way Caputo Pizzeria in a 480 °C deck oven does. Each style screen cites the source. Override the suggested value anytime — the in-range status dot is guidance, not a wall.

Why does the cold-ferment slider stop at 72 hours?

Past 72 hours the gluten can degrade and the dough starts smelling boozy from over-fermentation byproducts. Some bakers go to 96 hours with very low yeast and cold flour — that's outside the Crust safety envelope. If you want longer cold ferment, drop the yeast manually in the Calculator tab.

How does yeast conversion work?

Crust uses standard published conversion ratios: instant dry ≈ active dry × 0.80 ≈ fresh × 0.33 ≈ sourdough starter × 0.05. The sourdough conversion is approximate because starter activity varies with hydration, temperature, and feeding schedule — treat it as a starting point and adjust by your dough's actual rise.

Why doesn't the AVPN style allow oil?

The AVPN (Associazione Verace Pizza Napoletana) spec for true Neapolitan pizza lists only flour, water, salt, and yeast. Oil isn't permitted. The other Neapolitan-home style relaxes this and lets you add oil if you want.

Does the app work offline?

Yes — Crust never connects to the internet. Everything runs locally on your device.

How do I delete my data?

Delete the app from your iPhone or iPad. All local data is removed along with it.

Sources

Crust cites public sources for each style's ranges and for its yeast curve:

The app paraphrases ranges and methodology; it does not reprint recipes verbatim.