Doughboy turns your chef's recipes, instincts, and standards into a live operating system that your whole team can follow — across every location, every batch, every day.
Hot days wreck batches. Stock runs out mid-service. New staff don't know the method. And the head chef's knowledge lives entirely in their head — 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 head chef's recipes, adjustments, and instincts aren't written down anywhere useful. One sick day and production wobbles.
Your head 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 head 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. Hot day? Doughboy flags it and recommends adjustments to hydration, ice, and autolyse before production starts.
Every venue submits an EOD count. Your head chef sees who has stock, who's running low, and who hasn't reported — the moment they open the app.
Missed EOD reports, low-stock venues, training gaps, hot day forecasts. The alerts panel on the dashboard updates every time the page opens.
8 structured modules the head chef controls entirely — their content, their videos, their standards. Track who's done what per venue.
Exec Chef, Head Chef, Dough Production, Pizza Chef — each role sees exactly what they need. Invite new staff in seconds.
Push a message to all venues or just one. Hot day adjustments, recipe changes, urgent callouts — no group chats required.
Every batch logged with dough type, temperatures, hydration, autolyse, and a 5-grade quality call. Trends chart over time so you see what's working.
Dough presets, production defaults, autolyse settings, training content, staff permissions — your chef owns the platform, not the other way around.
Venue snapshots, per-venue training progress, compliance tracking, and delivery scheduling built in from day one — not bolted on after.
One screen. Every venue. Every alert. Every batch from the day before — logged and accounted for.
Screenshots from a live production operation. Real batches, real venues, real data.
No IT, no integration, no training period. Add your venues, your team, and your dough types - everything else flows from there.
Add your venues, head chef, 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. Head chef runs everything.
Select dough type. Parameters pre-fill from head 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.
One founding kitchen gets Doughboy free for twelve months in exchange for honest, structured feedback at five checkpoints. The results — raw numbers, chef quotes, what broke — get published here as they land. No polished testimonials at month 13. The story builds in public.
Onboarding friction, daily adoption rate, what the chefs ask us to change first.
Workflow integration. Has Doughboy replaced the WhatsApp threads and clipboard counts yet?
First measurable impact: waste reduction, batch consistency, time the head chef gets back.
Sustained value. Is it still being used every shift or has it slipped into the dead-app pile?
Full case study. Twelve months of production data, ROI, chef quotes, what we'd do differently.
Interested in being the founding kitchen? Email us — one spot, full terms above.
Sign the customer agreement, pay your first month, get to work. Cancel anytime — no lock-in.
One production kitchen, one team. Everything you need to run tight, consistent dough.
Multiple locations, one head chef in control. This is where Doughboy earns its keep.
6+ venues, franchise groups, or custom requirements. We'll build around you.
🔒 Founding customer rate available — contact us to lock in a discounted rate.
Prices in AUD. We are not currently registered for GST - no GST is charged on top of listed prices.
Pick a plan, sign the customer agreement, and your kitchen is on Doughboy the same day. No lock-in. Cancel anytime - access continues to the end of the month you cancelled in.
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