superior dough
The founder's hands holding a sesame-crusted loaf with a tall ear, a snowy window behind.

Good dough,
good day.

A platform for bakers who want every bake better than the last.

Start baking free Free account, no card.

Founder featured twice in the Philadelphia Inquirer

Why Superior Dough

Three things it does that a notebook will not.

  1. It does the math.

    Set the flour blend and the hydration and every gram is solved. Change one number and the whole formula re-solves, levain and preferment included.

    193 flours and 50 dough types, each with its own schedule.

  2. It remembers every bake.

    Each bake keeps its photos, its ratings and the exact formula and times that made it, so a great loaf can be baked again instead of guessed at.

    The loaf below is one entry.

  3. A working baker built it.

    The founder has worked production at an award-winning bakery and built a pizza program the Philadelphia Inquirer covered twice. The app holds to what a kitchen expects.

    Who made this.

Inside the app

Have a look around.

One loaf, shaped at night, cut the next afternoon.

Filmed in the founder's kitchen. The clock shows when each clip was shot.

  1. The shaped dough in its banneton on the butcher block, a bench scraper beside it.

    Day 1

    Shaped

    Seeded with sesame and set in the banneton.

  2. 18 h 24 m later. A cold proof overnight, in the fridge.
  3. A hand settling the scored loaf, on its parchment, into the cast iron.

    Day 2

    Loaded

    Into the cast iron on its parchment.

  4. 25 m later.
  5. The oven's display reading 485 above the risen loaf in its skillet, the lid off.

    Day 2

    Lid off

    The oven at 485°F, over lava rocks.

  6. 56 m later.
  7. The baked loaf on the cooling rack, low winter sun across the ear and the sesame crust.

    Day 2

    Cooling

    On the rack in low winter sun.

  8. 22 m later.
  9. Both hands holding the loaf ear up over the bench.

    Day 2

    Checked

    Ear, crust, bottom, turned over in the hands before the knife.

  10. 3 m later.
  11. The loaf halved and held open, an open, even crumb.

    Day 2

    Cut

    Halved and held open.

Bake log

Crumb 5 · Crust 5 · Flavor 5

Superior Dough keeps every bake like this one: the formula that made it, solved to the gram, with its times and how it came out.

Start baking free Free account, no card.
The founder in a bakery kitchen, smiling, one hand in the flour on the bench.

Who made this

One person in Philadelphia, who also has to clean the kitchen afterward.

For several years I worked for a restaurant tech company, which mostly meant I got to walk into other people's kitchens through the back door. Barbecue spots and beachside bars, sports stadiums and tasty Thai joints. Somewhere in those hundreds of kitchens, I fell in love with baking pizza.

I started at home, just for myself, then for family and friends, then my community, then a whole lot more people. I didn't know the technical side, so I studied on YouTube and started a collection of books. Sourdough I avoided, certain it was too complicated, until a friend walked me through it one afternoon and left me with some of his starter.

Four years later I've worked production at an award-winning bakery, built a pizza program from scratch at a new local restaurant, and competed at one of the largest pizza competitions in the world. Novice to rubbing shoulders with some of the best: that is the perspective I have tried to build into Superior Dough.

My hope is that you find the magic in flour, water, and salt. I read every email that comes in, so if something breaks, tell me and I'll fix it.

— Ptah, FounderSelf-taught at most of it.

Pricing

The free plan is the whole tool.

No trial and no countdown: the Formula Lab, the schedule, the bake log and your starters are free for as long as you bake. Artisan lifts the monthly limits and adds the deeper tools.

Baker

Free

Forever, not for now

Everything you need to bake by the numbers.

  • Formula Lab, every dough type and all 193 flours
  • The schedule, the workflow and live phase timers
  • Up to three starters
  • A full bake log, photos and all
  • Five Baker Chat questions a month
Start baking free
Founding rate

Artisan

$5.99/mo

or $47.99/yr

Locked for life for the first 500 paid bakers. After that, Artisan is $9.99/mo or $79.99/yr.

For when you're in it, and you know you're in it.

  • Everything in the free plan
  • Unlimited Baker Chat
  • Full Flour Intelligence
  • Up to three doughs at once
  • Unlimited starters, recipe imports, and Bench posts
  • The dough temperature (DDT) calculator
  • Bake insights and the Bake Solver, unmetered
  • Cost and margin analytics on every bake
Go Artisan

Master Baker

$19.99/mo

or $159.99/yr

Locked for life for the first 500 paid bakers. After that, Master Baker is $29.99/mo or $239.99/yr.

For production kitchens and small teams.

  • Everything in Artisan
  • Up to ten doughs at once
  • A team board, with steps handed to other bakers
  • Production scheduled to your own ovens and mixers
Go Master

One pool of five hundred founding seats across both paid tiers. The people who show up early should never pay more than the people who show up late.

Subscribe on the web and your plan is already there when you sign in on your iPhone. It belongs to your account, not the device.

Good dough,
good day.

Start baking free Free account, no card.