Create New Recipe

To get started:

  1. Give your recipe a Name, tap the top label: Recipe Name
  2. Select your ‘Ball Number’, ‘Ball Size’, ‘Hydration %’

Button: Save Work >> Work Saved

After you have given your recipe a name, you should save your work often.

Section: Flours

You can enter up to 5 different flours to your recipe. Tap on any flour label to change the name if what we have listed is not there.  The total of all flour weights must equal your Total Flour size, in RED, upper-left of the flour section.

If a flour field has a value, then tapping on the label will check it against the Total Flour size and give options to adjust.  All entered flours must total up to the Total Flour size.

If the Total Flours size box is colored light yellow, then your flours are not correctly adjusted to the total.

Section: Liquids

You have 8 pre-done fields and 3 add fields for liquids. Our app is very special, in that it takes into consideration that some liquids are not 100% water, namely: Milk, Eggs, Butter, Honey, Creams, and Barley Malt.

Our app insures the greatest possible accuracy in calculating hydration %.  If a liquid field has a value, then tapping on the label will check it against the hydration % and give options to adjust.

Tap on the ‘+Add liquid’ labels to change the name. These are calculated as being 100% water. The liquids, calculated as their water content, figure into the Hydration %.

The special situation of Oil.  By default, oil (fat) is not figured into the hydration %.  If you want to include it, go to ‘Settings’ (upper-right 3 dots) and set the switch to ON.

Note, in the image below that water (100g) + milk (107g) or 207 grams total is greater that the needed water content of 193 grams.  This is because milk is NOT 100% water!.

Section: Dry

All dry items, including yeast and salt, are auto-calculated as a % of Total Flour size. You can change the % in the ‘Settings’ page. In ‘Settings’ you can also set the default type of yeast used which will show in the app and your printed recipe. Tap on the ‘+Add dry’ labels to change the name if needed.

We have made no attempt to adjust yeasts based on the type you are using. We feel you can easily make those adjustments on your own after trying the recipe once. There are too many variables involved to accurately make yeast micro-adjustments.

Section: Preferments

First – Go to the PF Builder page and create your PF percents. Then,

Check “Add Preferment’ to enable the preferment section.
Hint: Tap on the ‘Add Preferment’ label to get info on basic preferments.

Step 1: Select the ‘PF Type’
Step 2: Enter desired % of Total Flour size
Step 3: Tap ‘Calc’
Step 4: Optionally, fill in the PF Proofing Hours info for good record keeping

If you have a preferment added and then ‘Uncheck’ Add Preferment, it will be removed from the recipe and the recipe values will auto-adjust. If you change the PF Type and already have done a calculation, the recipe will auto-adjust.

Preferment Builder Page

In ‘Options’, select: PF Builder

Here, you design your PF’s in advance, so in the main screen you just select them and the app takes care of all those complicated percents and such.  There are the 7 main PFs and 1 ‘User Defined’.  You can give it a name and the construction parameters.

The 7: Poolish, Biga, Sour Dough Starter, Sponge, Levain, Pate Fermentee, Old Dough, User Defined

Section: Prep and Bake

Items in this section are for good record keeping, so that you can easily reproduce the recipe.  All this info is included in the print and share file.

Section: Notes

Add any free form notes here.  These also are included in the print and share file.

Section: Image

You can take a picture with your device and include it in the recipe file for documentation.

  1. Check the box ‘Add Picture’
  2. Tap the image area, select, then save your recipe
  3. Only the image name is included in the print and share file.

Options

Tap the 3 dots, top-right of the app to see:

Load Recipe: Choose any existing recipe to load
PF Builder: Build your preferments here
Settings: Opens the ‘Settings’ page
Delete Recipe: Delete a recipe (well, it didn’t taste that good)
Pan Pizza Calc: How much total dough for size of your pan
Save As…: Keep the current recipe but try some adjustments in a new one
Share…: Read printable file and share file to other device apps
Conversions: See a list of common conversions to grams
Online Help: Takes you to this help page

Note: Apple users also have options: Import Data File and Export Data File

Settings Page

All dry items: Set desired %
Default Yeast Type Used: Options here are ADY, IY, and FY (here so you keep records of what you used)
Temperature Scale:  F or C
Include Oil in hydration % calculation: Off/On

Share Data Between iPhone and iPad

You can use the iCloud to share the main data file between devices.
Develop recipes on one device and transfer all of them to the other device.
The shared file is the main data file containing ALL of your saved recipes.
Make sure both devices have the same Apple ID, are logged in, and connected to wi-fi

Step 1: Create Common Folder
  1. In either device, tap ‘Files’ icon
  2. Under locations, select: iCloud Drive
  3. Tap 3 dots (upper-right) and select: New Folder
  4. Name folder: Complok
  5. Complok folder should now show in your other device’s iCloud Drive
Step 2: Export Data File (SavedPizzas.xml)
  1. In Pizza Maker app, tap ‘Options’ (3 dots) and select: Export Data File
  2. Share options open
  3. Select: Save to Files
  4. Select: iCloud Drive > Complok folder
  5. Tap ‘Save’ (upper-right)
  6. File should appear in  the Complok folder of the other device
Step 3: Import Data File (SavedPizzas.xml)
  1. In Pizza Maker app, tap ‘Options’ (3 dots) and select: Import Data File
  2. Browse to Locations > iCloud Drive > Complok folder
  3. Select: SavedPizzas (the .xml may or may not be showing)
  4. File imported
  5. All the saved pizza recipes from your other device are now on this device

Lessons

Lesson 1: A Basic Beginning

We will create a basic 1 day pizza
In the app, click ‘Create New’

  1. Ball Number: 2
  2. Ball Size: 250
  3. Hydration %: 65
  4. Give recipe a name: Basic 1 Day (top of app)
  5. Tap the ‘Save Work’ button (lower-right)
  6. Go to  ‘Settings’ page (3 dots > Settings)
  7. Set Yeast to 1.0, Salt to 2.5, Sugar to 2.0. then tap ‘Done’
  8. In Flours: Enter 293 for All Purpose (matching Total Flours)
  9. In Liquids: Enter191 for Water (matching Total Liquids) and 28 for oil (EVVO)
  10. Under ‘Prep and Bake’: Check ‘Autolyze’, Enter 2 for Bulk Rise RT, Enter 2 for PreBake Rt (after making balls)
  11. For home oven => Bake Minutes: 20, Bake Temp: 450, Bread Temp: (if checked, enter a value after baking)
  12. Enter any Environment values for record keeping
  13. Notes: Used pizza steel, Water @ 110 deg
  14. Tap ‘Save Work’

The talk:  This is a great, quick dough with a nice thin crust.  Since the proof time is short, we increased the yeast % from 0.2 to 1.0 % in the Settings page. We mixed the flours, yeast and sugar with about 150 grams of the warm water to get the dough started (KA w/ dough hook) and dissolved the salt in the remaining water.  After about 20 minutes (autolyze), we added this salted water to the dough and mixed thoroughly. Only then did we add the oil as to not pre-coat the flour prior to adding the water. In an oiled, covered bowl, allowed dough to proof for about 2 hours for the Bulk Rise RT. We then balled up the dough and again let it proof for about 1-2 hours for the PreBake RT. Our oven got to 450 deg F and cooked on a steel for 20 minutes with the usual toppings. Very nice.

We like to use Instant Yeast which does not go bad and do not attempt to make micro-adjustments based on yeast type as there are so many other variables involved. Simply try it and make your own personal adjustments at the next bake!

Lesson 2: Adding/Changing Flours

Ok, it was good, but you want to experiment with other flours, keeping all other parameters unchanged.  When your entered flours do not equal the Total Flours, the background will color yellow as an alert.
Using Lesson 1’s Basic 1 Day results, lets use a mix of flours:

  1. Enter 150 for Tipo 00
  2. Total Flours colors yellow – adjustment needed
  3. Tap the All Purpose label to get adjustment info
  4. Tap Yes to remove subtract amount of 152g
  5. All Purpose is now 143g and Total Flour background not yellow anymore
  6. Adjust water if necessary
  7. Tap ‘Save Work’

Let’s add a third flour.

  1. Enter 50 for Whole Wheat
  2. Total Flours colors yellow – adjustment needed
  3. Tap either label for Tipo 00 or All Purpose to get adjustment info, so,
  4. Tap the Tipo 00 label
  5. Tap Yes to auto-remove the subtract amount 50g
  6. Tipo 00 adjusted to new value of 100g and Total Flour background not yellow anymore
  7. Tap ‘Save Work’

Lesson 3: Adding/Changing liquids that have different water % content

Some liquids are not 100% water content.  These include: Milk, Butter, Honey, Cream, Barley Malt, and Eggs.  Our app takes this into account when calculating your overall recipe hydration %.
Using Lesson 2’s Basic 1 Day results, lets add some milk and honey:

  1. Enter 50 for milk and 20 for honey
  2. Total Liquids colors yellow – adjustment needed
  3. Tap on label for water and say Yes to subtract amount of 47g
  4. Water is adjusted to 144g and Total Liquids background not yellow anymore
  5. Tap ‘Save Work’

The talk:  Here, if you add up all the liquid ingredients, except oil, the total is 222, but your Total Liquid amount is 178.  This is because the app compensated for the fact that both Milk and Honey are not 100% water.  Also know that if you do want to include oil in the hydration %, you can do so in ‘Settings’.

Lesson 4: Adding a Preferment to existing recipe

Now we get to up the ante with adding in a preferment.  Before adding a PF, visit the ‘PF Builder’ page (3 dots > PF Builder).  There you pre-define the makeup of your preferments.
Using Lesson 2’s Basic 1 Day, 2 flour results, add in a 20% of recipe Sour Dough Starter:

  1. Tap 3 dots and select: PF Builder
  2. Scroll to Sour Dough Starter, confirm the parameters, click ‘Done’
  3. Scroll down to ‘Add Preferment’ and check the box
  4. Tap ‘PF Type’, select: SD Starter
  5. Enter 10 in the PF % of Flour box and tap: Calc
  6. Note the PF Total Weight: 58.65g
  7. PF >> Flour: 29 Water: 29 Yeast: 0.0 Salt: 0
  8. Note that the Total Flours and Total Liquids boxes are now colored yellow – adjustments needed
  9. Tap the label for All Purpose and say yes to subtract amount of 29
  10. Tap the label for Water and say yes to subtract amount of 30
  11. Tap ‘Save Work’

The talk:  Here we built on our basic 1 day with 2 flours. We added a 20% by weight of SDS and used the same techniques of adding the salt and oil after the autolyse time period (some folks add the SDS after the autolyse). Also, if you ever do not have enough of your SD Starter, then create a levain to get more. Recipe summary in the app:

Ball Number: 2 Ball Size: 250 Hydration %: 65
Tipo 00: 100
APF:114
Water: 161
Oil: 28
IY: 2.93
Salt:7.33
Sugar: 6
SDS: 58.65

As you develop a recipe, use the Save As.. function to keep the existing while working on a new version. Tap Options (3 dots), then select ‘Save As…’ and enter the new name. You would perform this function before designing your new recipe in order to keep your original one in the listing and unchanged.

Lesson 5: 100% Biga

Biga pizza is very popular these days, so we will design one and it will be 100% of the recipe.

In the app, click ‘Create New’

  1. Ball Number: 2
  2. Ball Size: 250
  3. Hydration %: 65
  4. Give recipe a name: Biga (top of app)
  5. Tap the ‘Save Work’ button (lower-right)
  6. In ‘Settings’, adjust Yeast to: 0.0% and Salt to: 0.0%, then tap ‘Done’
  7. In “PF Builder’, in the Biga, set Hydration % to: 45 and Yeast % to: 1.0, Salt % to: 2.5, then tap ‘Done’
  8. Check ‘Add Preferment’
  9. Type: Biga, PF % of Flour: 100
  10. Tap: Calc
  11. PF Results — Total: 450, Flour: 303, Water: 136, Yeast: 3.03, Salt: 8
  12. So, mix this Biga up with hand or spoon, cover loosely overnight at about 62/18 deg F/C
  13. App shows Liquids needs adjustment, so set Water to: 61 and ‘Save Work’
  14. Next day, add the 61g water to the Biga and mix for a few minutes
  15. Add the 78g of Salt, mix more, do some folds, then rest 30 min
  16. Separate into 2 X 250 g balls, then rest 1-2 hours more before baking
  17. Balls can go into CT if you want to bake another day

To Print and/or Share your recipes:

Tap ‘Settings’ (3 dots), choose ‘Share…’

  1. Options Read or Share
  2. Choose ‘Read’ to view your printable/shareable file
  3. Choose ‘Share’ to open your device app options
    (Share to email and send recipe as attachment or share to your device print manager app)

Good Baking Tools

Kitchen Weather Station

Accurate Proof Temp RT
Accurate Proof Temp CT
Accurate Room Humidity

See the station here

Danish Dough Whisk

All stainless steel
Easily mix large portions
Quick cleanup

See the whisk here

Instant Read Thermometer

Efficient and fast
Simple design
Measure your bread temps

See the thermometer here

SAF Instant Yeast Red

Really good yeast
Never had an issue
Just add to flour and go

See the yeast here

Bench Scraper

A pretty necessary item
Has imbedded ruler
Rustproof

See the scraper here

Cutting Board

Good for small kitchens
Sturdy and heavy (18 X 24 X 1.75)
The one we use

See the board here

KitchenAid Dough Shield

Prevent dough climbing
Make more each time
A great addition

See the shield here

Bread Keeper

Air vented
Collapsible
Keep fresh longer

See the keeper here