Lieva

Your pizza dough coach

Great pizza dough, without the maths.

Tell Lieva what you want to bake and when. It works out the dough, the timings and the science.

Join the beta

For iPhone with iOS 26 or later.

Just say it.

No forms and no calculators. Say what pizza you're making, the way you'd say it to a friend.

It does the work.

Lieva hands you one living dough plan: flour, water, salt, yeast and timings, all worked out.

Ask why.

Tap any number to see why it is what it is, and whether it came from you, your kit or a guess.

Know where your dough is.

Lieva works backwards from when you want to eat, from the first mix to the bake.

Every bake teaches something.

Lieva never blames the baker. Tell it how it went, and the next dough is better.

Pull up a chair.

The Table is a calm place to share your pizzas, and find your next one by its toppings.

Six New York balls for Saturday. I've got a Koda 16 and a Halo Pro, starting now.

6 New York

370g each · ready Sat 19:00

New York style cheese pizza with a golden, bubbled crust
Bread flour1,350g

Bread flour suits New York best.

Water837g

62% hydration (style default). The water goes in at 18°C because your kitchen is ~21°C and the Ooni Halo Pro adds about 4°C of friction. That lands the dough at 24°C, where yeast behaves predictably.

Salt27g

2% seasons the dough and tightens the gluten.

Olive oil34g

2.5% oil softens the crumb and helps browning over a longer, cooler bake.

Sugar14g

1% sugar feeds colour on the crust when the oven runs below Neapolitan temperatures.

Instant dry yeast2.7g

About 3h at room temperature, then 70h in the fridge. The cold slows yeast right down, so a long, slow rise needs only a little: 0.2% of the flour weight.

  • New York
  • 6 × 370g
  • 14″
  • Ooni Koda 16
  • Ooni Halo Pro
  • Saturday 19:00
  • 62%
  • Kitchen 21°C

Your New York

Wed 18:00 · 30 min

Mix

Water at 18°C in first, then flour and yeast. Low speed 2 min until there's no dry flour. Rest 10 min. Add salt, low 3 min, then trickle in the oil. Finish on medium 4–6 min until smooth and it clears the bowl. Aim for 24°C.

How did it go?

  • Perfect
  • Too sticky
  • It tore
  • Pale crust
Hydration62%
Water837g

Next time hydration drops 2% so it's easier to handle.

Search pizzas by topping

  • Basil
  • Mozzarella

Margherita

New York style cheese pizza with a golden, bubbled crust

New York

Every pizza style, tuned to your oven.

Lieva plans dough for Ooni and Gozney ovens, wood-fired ovens and the oven in your kitchen, by mixer or by hand.

Neapolitan
Soft, leopard-spotted, 90 seconds of fire
Contemporary
Big airy canotto crust, light as a cloud
New York
Foldable, crisp-chewy, made for slices
Detroit
Pan-baked, frico edges, sauce on top
Roman
Thin, crackly, shatters when you bite
Grandma
Sheet-pan, olive-oily, straight to the table

Your dough is yours.

  • It stays on your phone. Your kit, recipes and bakes aren't sent to us.
  • No account to make dough. You only sign in if you join the Table.
  • Sharing is your choice. Help teach Lieva if you'd like to. It's off unless you turn it on.

Read our privacy policy

A steak frites pizza on the counter of Daz Gordon's pizza shop

Made by a pizza person.

Lieva comes from Daz Gordon, who worked at Ooni, ran a pizza shop and has loved pizza from a young age.

Read the story behind it

Questions

What is Lieva?

Lieva is a pizza dough coach for iPhone. Say or type what you're making and when, and it works out the recipe, hydration, yeast, water temperature and schedule for your oven.

Is Lieva a pizza dough calculator?

It does the job of one, without the forms. Instead of filling in boxes you say something like "six New York balls for Saturday", and Lieva works out the rest. To change anything, just say so.

Which pizza styles does it make?

Neapolitan, Contemporary, New York, Detroit, Roman and Grandma.

Which ovens and mixers does it work with?

It knows Ooni Koda, Karu, Fyra and Volt ovens, the Gozney Roccbox, Arc and Dome, the Breville Pizzaiolo, and deck, wood-fired and home ovens. It also knows spiral and stand mixers such as the Ooni Halo Pro, KitchenAid, Kenwood and Ankarsrum, and mixing by hand.

How does it work out the yeast and timings?

Lieva works backwards from when you want to eat. It sets the yeast from how long your dough will spend warm and in the fridge, and sets the water temperature from your kitchen, your flour and your mixer.

Can I use a poolish or biga?

Yes. Lieva can plan a poolish or a biga, and it works with instant, active dry and fresh yeast.

Does it get better over time?

Yes. After a bake, tell Lieva how it went. If the dough was too sticky, for example, it lowers the hydration next time and explains why.

Who made Lieva?

Lieva was created by Daz Gordon, who worked at Ooni, ran a pizza shop and works closely with pizza makers around the world.

Is Lieva on Android?

Not at the moment. Lieva needs an iPhone with iOS 26 or later.

Do I need an account?

No. You only sign in if you want to join the Table, Lieva's community for sharing pizzas.

How do I get Lieva?

Lieva is in beta. Join on this page and we'll email you the TestFlight link straight away.

Come and bake with us.

Tell us a little about your baking, and we'll email you the TestFlight link straight away.