Plan it, bake it, then find out why.

An hour after the time you planned to eat, a notification asks. Send one photo of the pizza and Leva tells you what happened, why, and the one change to make next time, with how confident she is and what she could not see. Save the verdict to that bake with one tap.

Setup asks which oven you bake in, down to the model: outdoor gas and wood ovens, a stone or steel in a home oven, a deck oven. Preheat guidance and every diagnosis take it into account, because a burnt base means something different on a 450°C floor than on a home-oven steel.

Tap the mic and say it. Leva transcribes the question and answers with your bake, your oven and your kitchen in mind. Or type, and attach up to three photos of the crumb, the crust or your setup. The audio is not kept.

Every bake you log builds a picture of how your dough behaves: bulk timing, shaping, hydration. Each belief is marked observed, inferred or unknown, sits next to the bakes it counted, and can be corrected. A diagnosis reads your last five bakes of the same recipe before it answers.

Pick when you want to eat. Lievanto works the schedule back from that time: when to mix, when to fold, when to ball, when the dough comes out of the fridge, when to preheat. Every step gets a clock and a reminder 15 minutes before.

One step per screen: what to do, what to look for, and a timer you can read from across the kitchen. Tick off ingredients, note what you saw, add a photo, move on. Timers keep running if you leave the screen.

Describe what you want and Leva writes a complete, reviewable bake: formula, steps, timings. A quick door if you already know your kitchen, one question at a time if you are new. Nothing is saved until you accept it.

Point the camera at the bag and the flour's protein, strength and type fill in from the label, so the formula starts from what you actually bought rather than a generic number.

Mid-bulk, log what you see with a few taps: volume, jiggle, temperature. The likely-ready window moves with the dough, and with the kitchen when it warms up.

Every bake, tied to the recipe it came from: photos, a rating, notes, and the verdict if you asked for one. Charts across your bakes show what actually changed when you changed something.

A dough calculator with baker's percentages, hydration, yeast by temperature, and biga and poolish splits. A desired-dough-temperature solver and a cold-ferment yeast calculator. Five of them also run free in your browser, on this site.

Scale any formula up or down while the baker's percentages hold, or size a dough to a round, square or rectangular pan by thickness factor. Read and enter every amount in the units you think in, in °C or °F.

Sourdough bread, focaccia and pan pizza are fully supported. Log feedings with the room temperature and, after a few, the app estimates when the jar will peak and shows the rise curve. Confirm with dome, bubbles and smell.

Twenty built-in recipes, from Neapolitan and NY style to Detroit, focaccia and a Saturday sourdough. Copy any of them, tweak the copy, and both stay in your library.

When you allow it, the kitchen temperature can prefill from local weather, so yeast and timing estimates start from a useful number. A manual reading always wins.

Photos stay on your phone unless you send one to Leva or turn on Pro photo backup. Nothing reaches an AI provider until you tap send, and the app tells you what will be sent first. Export your account as JSON without Pro. No ads, no tracking, no analytics SDK. Lievanto Pro adds cloud photo backup, production runs for bigger bakes, a price book, and saved calculator formulas.