pizza-mcp
Server Configuration
Describes the environment variables required to run the server.
| Name | Required | Description | Default |
|---|---|---|---|
No arguments | |||
Instructions
Guidance the server publishes about itself, which clients place ahead of the tool catalog so the model reads it before choosing anything.
This server publishes no instructions, or was last inspected before Glama recorded them.
Capabilities
Features and capabilities supported by this server
Protocol revision2025-11-25
| Capability | Details |
|---|---|
| tools | {
"listChanged": true
} |
Tools
Functions exposed to the LLM to take actions
| Name | Description |
|---|---|
| calculate_doughA | Calcola tutte le dosi dell'impasto della pizza con il metodo diretto: grammi di ogni farina, acqua, sale e lievito, con le percentuali del fornaio. Parametri principali: numero e peso dei panetti, idratazione desiderata, una o più farine con le rispettive percentuali, ore e temperatura di lievitazione (a temperatura ambiente e/o in frigorifero) e tipo di lievito. Il lievito viene stimato con un modello tempo/temperatura: percentuale di lievito fresco = 3,6 / ore equivalenti a 20 °C, con attività che raddoppia ogni 10 °C. Se conosci già la percentuale di lievito, puoi forzarla con yeast_percent. Le percentuali di farina, acqua, sale e lievito sono tutte sul peso della farina (farina totale = 100%). |
Prompts
Interactive templates invoked by user choice
| Name | Description |
|---|---|
No prompts | |
Resources
Contextual data attached and managed by the client
| Name | Description |
|---|---|
No resources | |
TDQS
Scored across 1 tool
There is only one tool, so there is no possibility of misselection or overlapping purpose. Its purpose (compute pizza dough ingredient doses with baker's percentages) is unambiguous.
The single name calculate_dough follows a clear verb_noun snake_case convention. With one tool there is no internal inconsistency, though the pattern cannot be stress-tested across a set.
The domain is a single self-contained calculation, so one comprehensive tool is proportionate rather than artificially split. It is slightly thin in that the yeast model, fermentation scheduling, and flour handling are all fused into one call instead of being composable pieces.
The tool covers the core dough lifecycle inputs: flour blends and percentages, hydration, salt, yeast type, yeast forcing, fermentation time/temperature, and ball count/weight. Minor gaps exist, such as no reverse calculation (given yeast %, derive timing), no unit or temperature-scale conversion, and no output of a full step-by-step schedule.