Who's Behind JayArr Pizza
I'm Jay Arr, and I started JayArr Pizza because I kept falling down rabbit holes about pizza and figured I might as well bring people with me. What began as a personal obsession with dough hydration and oven temps has grown into a collection of articles, tools, and guides covering everything from flour selection to fermentation science to oven calibration.
What This Site Is About
JayArr Pizza is built on a simple idea: great pizza starts with understanding. Not gatekeeping, not expensive gear worship, not "you're doing it wrong" energy. Just clear, honest explanations of why things work the way they do -- so you can make better decisions about what you bake.
That means we dig into the science when it matters. The dough hydration that makes or breaks your crust. The fermentation timing behind why your dough tastes bland or yeasty. The flour types that create the textures you love (or hate). We cite our sources and show our work.
It also means we're honest about products. Our reviews come from actual use, not press releases. When a pizza stone doesn't perform -- we say so. When a $40 steel outperforms a $200 oven insert, we say that too.
What We Cover
- Dough -- Hydration, fermentation, flour types, and the science behind great crust
- Technique -- Shaping, stretching, topping, and baking methods for every style
- Equipment -- Honest reviews of ovens, steels, stones, peels, and accessories
- Science -- Fermentation biology, gluten development, Maillard reaction, oven thermodynamics
- Styles -- Neapolitan, New York, pan, Detroit, Roman, and more
- Recipes -- Pizza recipes you can actually make at home
How We Make Money
Transparency matters. This site uses affiliate links -- primarily through the Amazon Associates Program. When you buy something through one of our links, we earn a small commission at no extra cost to you. This helps keep the site running without paywalls or intrusive advertising.
Affiliate relationships never influence our editorial opinions. We recommend things because we think they're good, not because we get paid. For the full details, see our Affiliate Disclosure.
The Other Rabbit Hole
If any of this sounds familiar, it's because I do the same thing with coffee over at jayarr.coffee. Same approach -- digest the best books, cross-reference the research, build tools that actually help. Different bean, same obsession.
Get in Touch
The best way to reach me is through the YouTube channel -- drop a comment on any video or use the channel's contact form.