Dough 13 min read
Neapolitan Margherita for Home Ovens: The Complete Recipe
The definitive home-oven Neapolitan Margherita — 70% hydration dough, two-stage bake, and Napoletana sauce. Synthesized from Forkish, Iacopelli, and Gemignani.
Dough 15 min read
Forkish's 24-48 Hour Pizza Dough (Cold Fermented Recipe)
Ken Forkish's most-used pizza dough recipe from The Elements of Pizza. Four ingredients, 10 minutes of work, 24-48 hours of cold fermentation. The exact formula with baker's percentages and the science behind every number.
Technique 11 min read
How to Fix a Soggy Pizza Bottom | JayArr Pizza
Five causes of soggy pizza crust ranked by frequency, with specific fixes backed by Myhrvold's gel layer research. Preheat, sauce, cheese, toppings, and surface recovery.
Dough 8 min read
Can You Use Bread Flour for Neapolitan Pizza?
Bread flour makes excellent Neapolitan pizza at home -- and often outperforms 00 flour in home ovens. Here's exactly what to adjust and why.
Equipment 10 min read
Wood-Fired vs. Gas Pizza Ovens: Flavor, Convenience, and Results
The wood-fired pizza oven is the most romanticized piece of cooking equipment on the planet. The flame, the smoke, the ancient craft of it. Gas ovens,...
Dough 9 min read
Why Your Pizza Dough Isn't Rising: 10 Fixes
Your dough has been sitting on the counter for three hours and it looks exactly the same as when you mixed it. No bubbles, no expansion, no life....
Dough 8 min read
Water for Pizza Dough: Mineral Content, pH, and Whether It Matters
Water is the second-largest ingredient in pizza dough by weight. It constitutes 55-75% of the flour weight in most formulas. And yet, no ingredient...
Dough 10 min read
W-Value and P/L Ratio: Reading Italian Flour Specs
Protein percentage is the metric American bakers know. It's printed on every bag, discussed in every recipe, and used as shorthand for flour strength....
Dough 11 min read
Sourdough Pizza Dough: Adapting Your Starter for Pizza
If you maintain a sourdough starter for bread, you already have the most powerful flavor tool available for pizza dough. Sourdough pizza produces a...
Styles 9 min read
Sicilian Pizza vs. Grandma Pizza: What's the Difference?
Two thick-crust, pan-baked pizzas. Both come from Italian-American kitchens. Both are rectangular and served in squares. But Sicilian and Grandma are...
Dough 12 min read
Scaling Pizza Dough for Parties: Batch Sizes, Timing, and Logistics
Making pizza for two people is technique. Making pizza for twenty people is logistics. The dough science does not change when you scale up. Everything...
Toppings 8 min read
San Marzano vs. Crushed Tomatoes: Does the Tomato Really Matter?
Walk into any grocery store's canned tomato aisle and you'll face a wall of options: San Marzano DOP, San Marzano-style, whole peeled, crushed, diced,...
Dough 8 min read
What Does Salt Actually Do in Pizza Dough?
Salt is one of four ingredients in the simplest pizza dough, yet it's doing more work than the other three combined. Remove the yeast and your dough...
Styles 11 min read
Roman Pizza al Taglio: The Most Underrated Home Pizza Style
Walk into any bakery in Rome and you'll see rectangular slabs of pizza behind glass, cut to order with scissors, weighed on a scale, wrapped in paper,...
Toppings 10 min read
Cooking Toppings Before They Go on Pizza: The Pre-Cook Guide
The enemy is moisture. Every topping you put on pizza either releases water during baking or absorbs it. Get this wrong and you end up with a soggy...