A notebook for better pizza dough
Great dough.
Worth repeating.
Keep track of what goes into your dough, how you make it, and how it turns out. Learn from every bake. Find your own way to consistency.
Plan freely. Sign in when you’re ready to save.
Your first recipe
Everyday Neapolitan
Flour, water, salt, yeast. A simple overnight dough with room to experiment.
- Dough balls
- 4 × 250 g
- Hydration
- 60%
- After mixing
- 26h 20m
- 01Plan
- 02Make
- 03Bake
- 04Learn
- 05Repeat
Why I built DoughGenie
From a lucky bake
to a recipe you understand.
I built DoughGenie because I wanted to understand why one batch turned out beautifully—and how to make it happen again. I also wanted help adjusting yeast to seasonal temperatures, flour, and fermentation conditions, with less to calculate and remember.
Keeping the plan and result together helps me see what changed, learn from each bake, and make the next batch with more confidence.
Start with a useful baseline
Use the starter recipe or enter your own. Ingredient weights follow your chosen yield.
Keep the plan beside the actuals
Record times and temperatures as you go, then see how the fermentation unfolded.
Make every result useful
Note what worked, what you’d change, and compare your completed batches.
Your batches stay private to your account.
Meet your first dough