Pizzadough calculator: Pizzadough calculator great and free

I've been making pizza for a few years and kept running into the same issue: most calculators either cover one style or don't handle sourdough properly. The other thing I kept missing was a way to work backwards from a target time — I want the pizza ready at 7pm, so when do I need to start bulk fermentation? I built my own to solve both and figured I'd share it here. It's a free, mobile-friendly web calculator at jordospizzacalculator.com/app — no app install, no account needed. What it covers: 5 styles: Neapolitan, New York, Vito Iacopelli, Detroit, Chicago — each with style-specific hydration ranges, oil percentages, and ball weights 4 yeast types: IDY, ADY, fresh yeast, and sourdough starter (with an adjustable starter % slider) Target end time input — enter when you want to eat and it works backwards to tell you when to start each stage Oven type selector (home oven, wood-fired, outdoor gas) which influences some recommendations Fermentation time input with a warning when time/yeast ratio is off Recipe history (last 10 results saved locally) Imperial/metric toggle Dark mode Nothing revolutionary, but it works well on mobile and covers the styles I personally use most. Happy to hear feedback if anything's off on the formulas — the Vito-style ratios in particular I've tweaked a few times.