Chart standing · US
What changed · US
Listing changes AppTracker has observed for this app in this storefront — new versions, price moves, rating shifts, and store copy.
The number keyboard now has a Done button, so you can dismiss it when you're finished. You can also swipe down on the page to close it. Thanks to everyone who wrote in about this.
About
Pay once. No subscription, no ads, no account. Works offline. Crust is pizza dough math for home bakers — the three things every PizzApp+ review asks for, in one app you buy once. A backtimer that schedules your mix from your bake time. A calculator with hydration / salt / oil / yeast ranges from named sources. A symptom troubleshooter for when the dough is fighting you. Backtimer Tell Crust when you want to eat. Pick same-day or cold-ferment. Get a timestamped schedule — mix, bulk, ball, final proof, bake. Cold ferment maxes out at 72 hours so the dough doesn't go boozy on you. Yeast percent recommended for the chosen cold-ferment length is shown right on the slider. Calculator Pick a style and Crust pre-fills hydration, salt, oil, and yeast at that style's defaults. Override anything. Hydration shows a status dot for in-range vs out-of-range against that style's source-cited band — Neapolitan home oven 60–70%, AVPN spec 55.5–62.5%, New York 58–65%, Detroit 65–75%, Sicilian 57–70%, Roman 50–55%. Outputs flour / water / salt / oil / yeast in grams scaled to your dough-ball count and weight. Convert yeast between instant, active dry, fresh, and sourdough starter inline. Troubleshooter Pick the closest symptom — dough too wet, won't rise, domed in the fridge, smells boozy, dense underbaked, tough and chewy, won't brown. Crust gives a next-time fix and, where possible, a rescue for the batch on the bench right now. Sources Hydration, salt, and yeast ranges are cited per style — AVPN spec, Tony Gemignani, Ken Forkish, Marc Vetri, Anthony Falco. The 72-hour cold-ferment cap is the fond.kitchen yeast table. Symptom advice is the consensus across PizzaMaking forum threads and the working pizzaiolo community. Six styles • Neapolitan (home oven) — 60–70% hydration • Neapolitan (AVPN spec) — 55.5–62.5%, no oil • New York — 58–65% • Detroit — 65–75% • Sicilian — 57–70% • Roman — 50–55%, crisp + thin For home bakers cooking on Ooni, Gozney, Effeuno, Roccbox, baking steel, or just a sheet pan. Universal app for iPhone and iPad. $4.99 one-time. No subscription, no ads, no account, no cloud. Privacy: Crust collects nothing. No analytics, no accounts, no network requests. Your settings live on your device.
What's new · 1.7
The number keyboard now has a Done button, so you can dismiss it when you're finished. You can also swipe down on the page to close it. Thanks to everyone who wrote in about this.
Details