Twelve documented windows
Each style is a window on five dimensions, with its source and its confidence level. Type your grams and the tool tells you which one you just made.
Puffed, leopard-spotted cornicione, soft base, never crisp. Folds in four.
ANaplesVery open cornicione, almost blown. Moist, cottony crumb.
BNew YorkSupple and foldable, crisp under the tooth, thin rim. Folds in half in the hand.
BNew HavenVery thin, dry, widely charred. Irregular oval shape, on purpose.
BDetroitAiry, buttery crumb, bottom fried in the pan oil, caramelized cheese edges.
BNew YorkRectangular, soft crumb, oiled golden underside. Thicker than Detroit.
CChicagoCracker-crisp, no open crumb at all. Rolled out and docked.
BChicagoRich and short, almost a pie crust. Cornmeal is common.
CRomeVery thin and brittle from edge to edge, no cornicione. Rolled out.
BRomeHuge irregular holes, thin crisp crust, crumb almost empty.
BRomeLong oval, crisp outside and very light inside. Wheat, rice and soy.
CQuébecSoft and thick, golden soft rim, never charred. Sugar in the dough, unapologetically.
CAn A value comes from a codified standard — the AVPN disciplinare specifies the Marinara and the Margherita in grams, and it is reproduced as is. A B value is a documented professional consensus. A C value is vernacular: no published standard exists.
No Canadian miller publishes alveograph data. Fornello's Quebec flours are therefore estimated, marked C, and the tool tells you so every time one of them enters a blend. It is less flattering than a clean number, and it is the only honest thing to do.
Where the model is weak, it says so instead of guessing. A pan pizza bakes through a mechanism the semi-infinite contact model does not describe: the estimate comes out with its caveat attached.