About Pandough

The story behind the obsession

Hi, I’m Mike. By day, I design and build digital products, but after hours, I’m a total pizza nerd. I’ve been making "home-style pizzas" for as long as I can remember, but the real obsession kicked in recently.

It all started when I got an Effeuno oven. Trying to bake a "proper" Neapolitan using the classic blue bag at 70% hydration was a wake-up call. I realized I needed to dive deep into the double-zero world.

Once I understood that modern flour specs don't just offer predictability, but can actually be treated as variables in a formula, I knew I had to build a tool that did exactly that.

What makes Pandough different?

Most dough calculators ignore the flour itself, yet it’s the most important ingredient and drastically changes the end result.

In Pandough, the flour is the star. When you pick a specific product, the calculator adjusts the optimal hydration curve, yeast amount, and fermentation time based on how that flour actually behaves. It even factors in your room temperature to suggest the best proofing method and timing.

Plus, the flour database is community-driven. It gets smarter every time someone like you shares their results.

Who is Pandough for?

For the experimenters. People who love testing different recipes, flours, and baking techniques. But above all, it's for those who love making delicious pizza for their friends and family.

What's the deal with the PRO version?

Pandough has a Pro plan, but I didn't build this for the money. I just have a deep need to create useful things. If ten people use this to bake the best pizza of their lives, that’s a real win for me.

Since we are in Beta, everyone who signs up gets a full year of Pro for free.

Pandough is designed and built with ❤️ by Mike Piechota.