About PizzaPlan — Christoph Bimmer from Forstinning
The person behind PizzaPlan
My name is Christoph Bimmer, I live in Forstinning (Bavaria, Germany) and I have been baking pizza seriously since 2018. What started with Caprese turned, via Tipo 00 flour, a wood-fired oven and 72-hour cold ferments, into a weekend ritual.
At some point I got tired of pizza-dough “recipes” on the web that are basically guesswork: “a pinch of yeast”, “some water by feel”. For three pizzas that may still taste fine - for eight dough balls at a birthday party it turns into a lottery.
Why PizzaPlan exists
PizzaPlan does what a good pizzaiolo calculates in their head:
- Baker’s percentages instead of eyeballing. Water, salt and yeast are calculated as a percentage of the flour - the way pizzaioli and bakers have done it for decades.
- A yeast curve by fermentation time. At 4 hours room temperature you need around 13× as much yeast as at 72 hours in the fridge. That’s not an opinion, that’s math. PizzaPlan has the curve built in and calculates it for you.
- 8 flour types with real profiles. Tipo 00, Tipo 0, Type 550, Manitoba, Spelt 630 and more - each flour gets its own hydration range.
- Pre-ferments done right. Poolish (liquid, 1:1) and Biga (firm pre-ferment) are fully computed in PizzaPlan Pro, including the remaining quantities in the main dough.
The result: You enter how many pizzas you want, which hydration and how much time you have - and the app tells you, down to the gram, how much flour, water, salt and yeast you need.
What PizzaPlan is not
Not a social network. Not a tracking monster. No pay-per-click ads. No fake star ratings. PizzaPlan calculates offline on your phone - no account, no photo upload.
How this is funded
The base version is free and stays free. PizzaPlan Pro for €2.99 (one-time purchase, no subscription) unlocks sweet yeast doughs, pre-ferments (Poolish/Biga), specific flour brands and additional pro features. That’s it. Affiliate links to pizza gear pay for the servers - whatever you buy through those links costs you nothing extra.
What I personally use
- Flour: Caputo Pizzeria, Le 5 Stagioni Napoletana, occasionally Petra 5063.
- Yeast: Fresh yeast from the supermarket (often surprisingly good); active dry yeast for long cold ferments.
- Oven: An Effeuno P134H pizza oven for 450°C+, plus a regular home oven with a baking stone for Romana and pan pizza.
- Tools: Wooden peel to launch, perforated metal peel to turn and pull, infrared thermometer for stone temperature.
What I would recommend today is on the accessories page - with honest notes on what works for what.
Contact
Direct line: info@pizzaplan.app. I usually reply within 24 hours. Full postal address in the imprint.
PizzaPlan is my project - no company, no marketing team behind it. If something is missing or broken, drop me a line.