Rob, tending the wood-fired oven that started it all.

Hi, I’m Rob — a certified pizzaiolo, trained at the Scuola Nazionale Italiana Pizzaioli (S.N.I.P.) in Italy, with a habit of chasing the perfect dough. Over the years I’ve filled notebooks, phone notes, and one very messy spreadsheet with hydration percentages, flour ratios, and the small tweaks that turn a good loaf into a great one.

What I never found was a simple place to keep it all. Plenty of calculators could crunch the numbers, but almost none let me save a recipe, print it, or come back to it a month later without starting from scratch. So I did what any stubborn baker with too many spreadsheets does — I built the tool myself.

Baker Calculator started as something just for me: a clean way to calculate baker’s percentages, adjust hydration on the fly, and export a recipe I could actually hold in my hands at the bench. Once it worked for my own kitchen, it felt obvious to share it with other bakers looking for the same thing.

Thanks for stopping by — I hope it saves you as much time as it’s saved me.
— Rob