Service
Backward planning
One hundred and twenty balls for 5 pm: the inverse solver finds the hours that reach the target load in YOUR kitchen, at the temperature it is today — not the one in the book.
By the day and by the team
The calculator stays free. What you pay for is what a kitchen in service uses every day and an enthusiast never wants.
Service
One hundred and twenty balls for 5 pm: the inverse solver finds the hours that reach the target load in YOUR kitchen, at the temperature it is today — not the one in the book.
Consistency
A variant is a deviation, not a copy: it keeps its parent and what changed. Salt locked by the owner blocks every downstream change, with the dimension named in the refusal.
Cost
Flour, yeast, salt, toppings, packaging: the cost of a ball, the food-cost percentage and the selling price that targets 30 %. It is THE metric of a pizzeria, and it comes out of the same place as the formula.
Gluten-free
New York, Neapolitan, Roman, Chicago, Sicilian, Detroit, grilled: every gluten-free dough with its window of water, psyllium and xanthan. Change a flour and the water follows; leave the family and the tool tells you which rule and why. A gluten-free line that holds every night.
Your kitchen is at 24 °C this morning, not 21. You enter it, and the solver recomputes the yeast and the hours to reach the same load as usual.
One page, Letter size: the formula in grams for 120 balls, the balling time, the time out of the fridge, the deck. The team interprets nothing.
Two hours of final proof, computed for the weight of your balls and the temperature of your room, not copied from a book written elsewhere.
Every pizza that goes out has a known cost: dough, toppings per square centimetre, waste. The selling price that targets your food-cost percentage is already on the screen.
The full calculator is free and stays free: twelve styles, flour blending, sourdough and preferments, gluten-free, oven model. What the Pro space adds is what a pizzeria uses every day and an enthusiast never wants: backward planning from service time, the house specification locked dimension by dimension, the cost per ball and per topped pizza, the printable production sheet, variants per location, team seats.
Data is hosted in Canada, the account deletes in one click and payment goes through Stripe: that is Quebec's privacy law applied, not displayed. The site, the tool and the support exist in French, English and Italian, because a pizzeria in Montreal, Toronto or Naples asks the same questions of the same flour.
The question comes up at almost every group table, and it is the whole table that chooses where it eats. In Italy, the Ministry of Health counts close to 280,000 diagnosed people (Relazione al Parlamento 2024) and the Associazione Italiana Celiachia estimates the real population at 600,000, with more than 4,000 establishments already in its Alimentazione Fuori Casa programme. In Canada, about 1 person in 114 carries the antibodies of celiac disease, and nearly 90 % do not know it (University of Toronto, BMJ Open, 2017).
Fornello builds in eleven tested gluten-free formulations, grouped in seven families, each with its guard rails: starch share, psyllium, xanthan, water, fat, salt, sugar, yeast by schedule. You decline them by pan format, get the real cost out (gluten-free flours cost markedly more per kilo) and the production sheet. The anti-contamination protocol stays yours: certified flours, dedicated station, rolling pin, peel and baking slot. The long-form article explains why it holds.
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Prices in Canadian dollars, taxes extra where applicable. Secure payment through Stripe: we never see your card. Cancel any time from My account.
Number of balls, rush hour, oven, staff. We show you what it gives.
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