We all know that the main site has some "dough calculators". But the thought had occurred to me that the user pretty much has to have some solid idea of what he/she is doing before employing them. What I mean is that it does the math for you, as long as you have a general recipe in mind and have a decent understanding of baking terminology.
But what if you don't? So much has been said about this recipe or that, what the resulting crusts and crumb are like, copy-cat recipes, etc, and then a bunch of wrenches thrown in the spokes like how weather, humidity, elevation, and other variables affect dough performance and development. This can get really confusing, especially for the average home baker.
So I am thinking to write a program that I call the "Dough Recipe Generator".
What it will do:
1. Basically, the user will begin on the front page that will show a collection of photo representations of the different styles of pizza.
2. They click on, say, "New York Styles" and are taken to the next page that displays more photos of pizzas, representing typical types found in higher-end restaurants(think coal fired), as well as types that are more common in other places using deck ovens and the sort(I don't really want to elaborate more on NY style but you get the picture).
3. The user makes a selection again and is now taken to a list of recipes that fit that style, along with more detailed descriptions of what they should produce.
4. Finally, the user selects a recipe from the list and the recipe is loaded. It shows a list of "What you need", as in equipment, oven requirements, etc, along with the baseline recipe itself and the recommended brands of ingredients, as well as who created the recipe(proper credit!). There can be a selector for number of pies at any given size that will adjust the recipe automatically, similar to what the dough calculator does.
5. Now, the user will see some selectors to choose "elevation", room temperature average, humidity %, hard or soft water, etc. After making selections, the user clicks the "Adjust" button and the recipe ingredients and workflow recommendations change to compensate for those variables.
I know there are a lot of recipes already listed on the main site. However, I would like to gather not only those, but all of the tried and tested recipes that have gained recognition and that are floating around these forums, as well as the pizzeria recipes that have been uncovered and shared here, then organize them in a MySQL database that can serve this application/tool.
To be honest, I can write something in less that 3 weeks that can accommodate 1 - 4 above easily. Number 5 will require some collaboration between those who have extensively tested doughs with different variables, as well as hopefully Dr. Lehmann and his extensive knowledge. But this can be added later and beta tested before being released on the main web application.
Ideally, I would like to give access to the backend control panel to some of the veterans here of each style here so they can add the recipes, details and requirements for each, as well as the author of the recipe. These admins could oversee future additions to the recipe database.
For now, this is the idea I have. I would appreciate any comments and/or additional ideas related to this project and whether or not it will have much value.