Live fermentation tracking, waste analytics, production planning, margin reports, inventory alerts, and weather-adjusted batch calls — all in one platform your chef controls.
Hot days wreck batches. Stock runs out mid-service. New staff don't know the method. And your kitchen's knowledge lives in too many places — until it doesn't.
"We were managing dough production across three venues with WhatsApp messages and a spreadsheet nobody updated."
How many balls are left across venues right now? Nobody actually knows until it's Saturday night and someone's calling in a panic.
Same recipe, same hands, different result. Hot days destroy dough and nobody's adjusting until batches start coming out wrong.
New staff don't know the method. When they make a mistake, there's no system to catch it — until it shows up in the product.
Your chef sets the method and holds the standard. Doughboy makes sure every station, every shift, every venue runs it exactly the way they set it up.
Your chef configures each dough type with their own parameters — hydration, autolyse, mix method, method notes. When production selects a type, everything pre-fills automatically. Their recipe. Your standards. Every time.
Cold-fermented, high-protein, hand-stretched. The workhorse of the pizza kitchen — with autolyse, temperature, and fermentation fully tracked.
Deep pan, crispy lacey cheese edges, sauce on top. Higher hydration, in-pan proof, different method entirely — configured separately so there's no confusion at production time.
High-hydration, olive oil-rich, stretch-and-fold technique. Used for functions, restaurant service, or both — tracked as its own dough type with its own method notes.
Neapolitan, sourdough, Roman al taglio, gluten-free — any dough your kitchen makes can be configured as a preset and tracked in the batch log.
Your chef plans batch targets for the week ahead — how many, what type, which days. The team sees exactly what's expected. No guessing, no last-minute scrambles.
Built specifically for multi-dough, multi-venue pizza production. Not a generic restaurant app retrofitted for kitchens.
Live forecast integration with editable rules. Hot day? Doughboy flags it and recommends hydration, ice, and autolyse adjustments before production starts.
Real-time countdown timers for every active batch. See exactly what stage each dough type is at — mixing, bulk ferment, cold proof, or ready to use.
Track wastage, staff meals, and quality scores at every EOD. See waste trends, quality breakdown, and venue comparisons over 7, 14, or 30 days.
Set batch targets per day, per dough type for the week ahead. Compare planned vs actual production and spot shortfalls before they hit service.
Input your sell price and see margin per ball, profit per batch, and weekly estimates. Owner P&L report with manual revenue from your POS and cost breakdowns.
Track custom stock items with usage rates calculated from your batch log. Get alerts when ingredient levels drop below threshold — before you run out mid-service.
Allocate trays and balls per venue with pickup times. Drivers see their assigned deliveries as a checklist. Tray returns tracked and logged.
Owner, Exec Chef, Head Chef, Kitchen Staff, Driver — each role sees exactly what they need. Invite staff in seconds with automatic permission gating.
8 structured modules your chef controls entirely. Track completion per venue. Push broadcasts to all locations or just one — no group chats required.
Cross-venue stock levels, EOD compliance, venue performance comparison, and per-venue quality scoring — all in one screen. Built for multi-site from day one.
Every batch logged with dough type, temperatures, hydration, autolyse, and quality score. EOD reports capture waste, staff meals, and tray counts.
Dough presets, weather rules, cost rates, training content, inventory thresholds, production targets — your chef owns the platform, not the other way around.
One screen. Live countdown timers, fermentation stages, cross-venue stock levels, weather alerts, and EOD compliance — all before service starts.
No IT. No integration. No training period. Just open it and go.
Add your venues and team. Set your dough types and parameters — your recipes, your numbers. Nothing is prescribed.
Each role gets the right access. Pizza chefs see training and submit EOD. Dough production logs batches. Your kitchen lead runs everything.
Select dough type. Parameters pre-fill from your chef's presets. Log temps and autolyse. Done in under two minutes.
Dashboard shows every venue, every batch, every alert. Adjust the week's production schedule in seconds. Broadcast to staff in one tap.
30-day free trial. Card required — no charge for 30 days. Cancel before day 30 to avoid charges.
Perfect for a single-location kitchen. Full feature access, unlimited staff, 30-day free trial.
For operations running multiple locations. One dashboard, every venue, full control.
Franchise groups, multi-state operations, or custom requirements.
*Credit card required to start free trial. No charge for 30 days. Subscription activates automatically after trial unless cancelled. All payments non-refundable. Cancel anytime with 30 days notice.
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Start your 30-day free trial. Card required — no charge for 30 days. Full access to every feature from day one.
Questions? general@streamables.live