Interacts with the advanced demo recipe

Watches linked YouTube videos inside the demo recipe for mixing, bulk fermentation, dividing, proofing, and more

Chooses a preset or creates a recipe from scratch

Chooses the calculation mode: 'Precise version' (for example, 633 g flour) or 'Abundance version' (for example, 650 g with a bonus dough piece)

The app calculates the required fermentation volume and recommends the ideal containers from the saved catalog

Selects flours from the catalog or creates a temporary blend such as 70% W350 plus 30% W200, with the average strength calculated automatically

Sees the 'Result Ease' slider: if hydration is high and the flour is too weak, the app de-emphasizes the preset and shows an alert

Uses the quick action 'Add a suitable flour' to insert a new technical flour stack that fits the recipe

Adjusts advanced parameters and sets divide-and-bake timing

Triggers the quick calculator when fast baker's percentage calculations are needed without building a full timeline

Uses the quick calculator for instant baker's percentage adjustments without leaving the timeline

Uses the water temperature calculator by entering flour and room temperature to target the ideal post-mix dough temperature

The app applies the heating coefficient based on the selected mixer type, such as spiral versus stand mixer

Receives a notification when it is time to mix or start autolyse

Uses the timer for folds adapted to the machine type, with fewer folds for spiral and more moderate pacing for stand mixers

If mixing by hand, the timeline automatically switches to the no-knead method

Manually enters actual fermentation temperatures when fridge or room conditions differ from the preset

Marks steps as done and takes photos for the technical log

Generates a recipe PDF by choosing from different graphic templates populated with real data or a new recipe

Chooses 'Make Public' to add it to the margy.app/username profile and share it on Instagram or TikTok

Finds a public recipe from another user or influencer and clones it into the personal recipe book for customization

Takes crumb photos after baking

Logs real-world parameters such as 'Oven at 420 C' and 'Bake time 90 s'

Rates the outcome, for example 4 out of 5 stars, and adds a note such as 'slightly gummy'

Reopens the recipe a week later

Duplicates it as 'Roman Tray Pizza v2'

Slightly lowers hydration to 78% to correct gumminess

Compares the two versions side by side

Master the theory behind the craft

Avoid missing critical timing windows such as bulk fermentation versus final proof

Align pizza timing with guest arrival

Build an objective database of personal performance

Reach the perfect 5 out of 5 pizza rating

Intellectually stimulated

Professional, like a pizza engineer

Guided and in flow state

Analytical

Determined to improve

Information overload if too many concepts appear at once

Annoyance if notifications arrive late or are easy to miss

Stress if the dough ferments faster than expected because of sudden heat

Forgetting to take a photo before everything gets eaten

AI image analysis to estimate crumb structure from a photo