pizzAI: Neapolitan Pizzaiolo

Not another calculator that just outputs grams: pizzAI carries the method of a real Neapolitan pizzaiolo. It builds the right recipe for your conditions, explains the why – and LuigAI, your coach in the dough, diagnoses when something goes wrong. SO YOUR DOUGH WORKS – FROM THE FIRST TRY Tell pizzAI your conditions: flour, hydration, room and bake temperature, schedule, oven. You don't get just any recipe – you get the right one for your setup, with yeast to the gram and a plan that cleanly splits bulk and final proof. So the dough doesn't fail in the first place. UNDERSTAND INSTEAD OF GUESS – WITH LUIGAI LuigAI is your coach in the dough: a named companion that works by a fixed method – diagnosis, immediate fix, structural solution. Gummy crust? No leoparding? Dough tearing? LuigAI asks about hydration, temperature, fermentation time and handling, and finds the cause. No conflicting forum answers. Solutions for your dough. BETTER WITH EVERY DOUGH Save, rate and compare your doughs. Because pizzAI works systematically instead of by trial and error, every bake teaches you something – and you become a better pizza maker, step by step. FROM A REAL PIZZAIOLO The recipe logic and the knowledge behind LuigAI come from 15+ years of real Neapolitan experience – not generic formulas. More every day on Instagram: @pizza.brudi. Even complex topics like high hydration or pre-ferments such as biga and poolish become clear. Your first result feels like your hundredth. Fewer mistakes. Less frustration. More pizza.