Dough 13 min read
Over-Proofed Pizza Dough: How to Tell and Rescue It
Over-proofed pizza dough is fixable. Learn the poke test, visual cues, and the gentle re-ball technique that brings slack dough back to life.
Dough 12 min read
Oil in Pizza Dough vs Butter and Lard: Fat Science
Not all fats behave the same in pizza dough. The science of crystalline vs liquid fat explains why butter and lard outperform olive oil for oven spring.
Technique 17 min read
Grilled Pizza at Home: Charcoal, Gas, and Kamado
How to make grilled pizza on charcoal, gas, and kamado grills. Gemignani's stripped-down dough, the flip-and-top method, and why ceramic domes win.
Science 10 min read
Diastatic Malt Powder for Pizza Dough: Better Browning Explained
Diastatic malt powder transforms home-oven pizza crust from pale to golden-brown. Learn the science, dosage, and when to skip it.
Styles 16 min read
New Haven Apizza at Home: Coal-Oven Flavor in Your Kitchen
How to make New Haven apizza at home with a baking steel and broiler. Low-salt dough, aggressive char, pecorino Romano -- the pizza style most Americans have never tried.
Styles 15 min read
Focaccia Pizza at Home: High-Hydration Sheet Pan Pizza
How to make focaccia pizza at home with high-hydration dough, sheet pan technique, and Gemignani's finishing method. The most forgiving pizza you can bake.
Dough 15 min read
How to Freeze Pizza Dough (And Thaw It Right)
Freeze pizza dough after balling and cold ferment for up to 2 months. Gemignani's water-thaw method and the complete freeze-thaw timeline explained.
Styles 14 min read
Calzone vs Stromboli: Folded Pocket or Rolled Spiral?
Same dough, different construction. How the fold-vs-roll technique changes baking physics, filling choices, and the eating experience for calzones and stromboli.
Technique 13 min read
How to Reheat Pizza: 5 Methods Ranked by a Pizza Obsessive
The cast iron skillet method beats everything else. Learn why starch retrogradation makes pizza stale, and how each reheat method fixes (or fails) it.
Dough 11 min read
Same-Day Pizza Dough: Two Forkish Recipes (6 or 8 Hours)
Ken Forkish's same-day pizza dough recipes from The Elements of Pizza. Two variants -- Saturday (8 hours) and I Slept In (6 hours) -- using tiny yeast amounts and full-day room-temperature fermentation.
Dough 7 min read
How Many Pizzas from 500g Flour?
500g of flour makes 2-3 pizzas for most home bakers. The variable is dough ball size, not hydration. Here's the exact math by style and oven.
Technique 8 min read
Pizza Crust Not Browning? Three Fixes That Work
Pale pizza crust has three causes: insufficient heat, unmalted flour, and same-day dough. Fix all three with a longer preheat, diastatic malt, and cold fermentation.
Dough 10 min read
How Long Can Pizza Dough Stay in the Fridge?
The 48-72 hour sweet spot explained. What actually happens to your dough during cold fermentation, and how to get the best results at every timeline.
Dough 10 min read
Why Does My Pizza Dough Keep Shrinking Back?
Pizza dough that snaps back during stretching is under-matured -- the gluten network is too tight. Here are the four causes and their specific fixes, from tempering to extended proofing.
Dough 15 min read
Kenji's Foolproof Pan Pizza (No-Knead Cast Iron Recipe)
J. Kenji Lopez-Alt's foolproof pan pizza: no kneading, no stretching, no peel. Press dough into an oiled cast-iron skillet, cold ferment 8-24 hours, and bake at 550F. The exact formula with baker's percentages and the science behind the fried crust.