Canotto Pro

There's that moment. The oven is roaring, the dough slides off the peel, and in 90 seconds the cornicione rises, puffs, chars. You open the pizza: the crumb is there — airy, wild, alive. You take the first bite. And you understand why Naples made the world fall in love.

That moment isn't luck. It's the result of a chain of right decisions — hydration, yeast, temperatures, hours. Canotto Pro handles every one of them for you.

CALCULATE LIKE A NEAPOLITAN PIZZAIOLO
Tell us how many pizzas, what dough ball weight, which hydration, and what time you want to bake. Canotto Pro does the rest: flour, water, salt, yeast to a tenth of a gram, biga or poolish preferment, adapted to your type of oven.

The calculation engine respects the real Neapolitan categories — Classic, Contemporary, Canotto, Very High Hydration — and tunes every value to YOUR kitchen: your room temperature, your fridge, the season. Not a generic recipe copied off the internet. Yours.

YOUR SCHEDULE, HOUR BY HOUR
No more midnight math on the back of an envelope. The app gives you the full run of play: when to mix, when to finish the dough, how long to bulk ferment, when to ball, when to pull it out of the fridge. Every step at its exact time, on a clear timeline.

You pick the time you want to eat. The app works backwards for you.

A COMPANION THAT STAYS WITH YOU
On the day, start live tracking. Canotto Pro walks you through step by step, alerts you on the Lock Screen and in the Dynamic Island, and shows the current step on your Home Screen with the widget.

Kitchen colder than expected? Enter the real temperature and the schedule instantly recalculates for the time that's left. Because living dough doesn't follow a stopwatch — it follows heat.

THE PIZZAIOLO'S GUIDE
Canotto Pro doesn't just hand you numbers. It teaches you the craft.

25 illustrated lessons, a guided 12-step journey called "My First Canotto", a 37-term glossary, and a "?" beside every setting so you understand, right then, why that value matters. Within a few bakes you're no longer following a recipe — you know what you're doing.

DOCTOR CANOTTO
Flat cornicione? Sticky dough? Burnt blisters? Dough balls tearing?

Describe the symptom and get the diagnosis: the likely causes, ranked, and the concrete fix to apply on your very next bake. Every failure becomes a lesson. Every lesson, a better pizza.

YOUR BAKE JOURNAL
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