Classic Neapolitan Pizza
Traditional Neapolitan pizza dough with 65% hydration and a 24-hour cold ferment. Makes 4 dough balls at 270g each.
65% hydration1d 2h 52m8 steps4 dough balls at 270g each
Start from a real formula.
19 curated recipes from the app, from Neapolitan pizza and Saturday sourdough to focaccia, baguettes, brioche, pita, and naan. Use them as a starting point, then fork and log your own version in Lievanto.
19
Recipes
5
Styles
0.1g
Scale-ready
100%
App formulas
Pizza
NY Style Pizza
New York style pizza dough with 62% hydration, a touch of oil and sugar, and a 24-hour cold ferment. Makes 4 dough balls at 280g each.
62% hydration1d 1h 26m7 steps4 dough balls at 280g each
Pizza in Teglia (Roman al taglio)
Roman-style pan pizza with 80% hydration and a biga pre-ferment for an open, airy crumb. 30% of the flour goes into the biga the night before.
80% hydration17h 47m7 steps4 servings
Detroit Style Pizza
Rectangular pan pizza with a focaccia-like crumb and crispy cheese edges. 72% hydration, baked in a well-oiled steel pan. Makes 2 pans.
72% hydration3h 32m9 steps2 pans
Pinsa Romana
Oval Roman flatbread pizza with a lighter, crunchier crust than Neapolitan. Mixed flour blend (wheat + rice + soy), 80% hydration, 48-hour cold ferment.
80% hydration2d 3h 17m9 steps4 servings
Pizza Fritta (Fried Pizza)
Neapolitan street-food fried pizza: pillowy, slightly chewy dough fried in hot oil, then topped. 60% hydration, same-day bake.
60% hydration2h 59m9 steps4 servings
Sourdough & bread
Basic Sourdough Bread
A classic sourdough loaf with 75% hydration and 20% levain at 100% hydration. Long bulk ferment and overnight cold proof for complex flavor.
75% hydration23h 10m10 steps1 batch
Saturday Sourdough
A Friday-night-mix, Saturday-morning-bake country loaf at 75% hydration with 10% whole wheat. Long autolyse, four sets of stretch-and-folds, overnight cold retard, bake from cold in a dutch oven. Inspired by Tartine and Forkish.
75% hydration22h 17m11 steps1 batch
Ciabatta
Rustic Italian bread with a very open crumb. Uses a poolish pre-ferment and a wet, slack dough handled with wet hands and bench scrapers.
18h 30m8 steps2 servings
Classic Baguette
Traditional French baguette with a poolish for deep flavor. Crisp crust, tender crumb. Makes 3 baguettes.
17h 42m10 steps3 baguettes
Pane di Altamura
DOP-style durum semolina bread from Puglia. Deep yellow crumb, thick crust, traditional horn or hat shape. Uses a sourdough starter.
9h10 steps1 batch
Whole Wheat Sandwich Loaf
Soft, sliceable sandwich loaf with 70% whole wheat. Honey and oil keep the crumb tender; bakes in a standard 9×5 inch loaf pan.
4h 5m8 steps1 batch
Focaccia
Focaccia
Light and airy focaccia with 78% hydration, generous olive oil, and a 2-hour room temperature bulk ferment.
78% hydration4h 25m7 steps1 batch
Focaccia Genovese
The classic Ligurian focaccia: low hydration (65%), generous olive oil in the dough, long cold ferment, and a salamoia brine that crackles on top. Distinct from the high-hydration Pugliese style.
18h 18m10 steps1 batch
Enriched dough
Brioche
Classic French enriched bread with 50% butter and 5 eggs. Pillowy crumb, golden crust. Overnight cold ferment makes the butter workable.
15h9 stepsthe butter workable
Panettone (simplified home version)
Traditional Milanese Christmas bread: simplified for home bakers with instant yeast instead of sourdough lievito madre. Still buttery, fragrant, and tall.
14h 2m11 steps1 batch
Challah
Braided Jewish egg bread with a soft, slightly sweet crumb and shiny, deeply burnished crust. Traditional 6-strand braid.
3h 35m10 steps1 batch
Flatbread
Pita Bread
Traditional pocket pita: quick to make, baked hot and fast so steam inflates each round into a pocket. Makes 8 pitas.
2h 36m9 steps8 pitas
Naan (skillet method)
Soft, pillowy Indian flatbread cooked on a ripping-hot cast iron skillet. Yogurt in the dough gives it a tender, slightly tangy crumb. Makes 8 naan.
2h 9m9 steps8 naan