Dough 11 min read
Poolish, Biga, and Preferments for Pizza Dough
A preferment is a portion of the final dough's flour and water, mixed with a small amount of yeast, and fermented hours before you make the dough...
Equipment 10 min read
Pizza Stone vs. Pizza Steel: Which Is Better for Your Oven?
If you bake pizza at home, upgrading your baking surface is the single highest-impact equipment change you can make. The difference between pizza baked...
Science 11 min read
Pizza Oven Thermodynamics: Why Temperature Alone Isn't Enough
A 500F home oven and a 500F wood-fired oven produce completely different pizzas. The home oven takes 7-8 minutes and dries the crust out. The...
Technique 9 min read
Pizza on a Gas Grill: Technique for 700F+ Baking
Your gas grill can reach temperatures your kitchen oven can only dream about. Most home ovens max out at 500-550F. A standard three-burner gas grill,...
Dough 8 min read
Pizza Dough Troubleshooting: Sticky, Tough, Dense, or Bland
Most pizza dough problems fall into four categories: sticky, tough, dense, or bland. Each has specific causes rooted in the interaction between flour,...
Dough 11 min read
Pizza Dough Recipe by Weight: 4 Formulas for 4 Styles
Cups and tablespoons are the enemy of consistent pizza dough. A "cup of flour" can weigh anywhere from 120g to 160g depending on how you scoop it. That...
Dough 11 min read
Pizza Dough Kneading: Hand vs. Stand Mixer vs. No-Knead
There are three fundamentally different ways to develop gluten in pizza dough, and they produce noticeably different crusts. Hand mixing gives you...
Dough 8 min read
Pizza Dough Hydration Guide: What Percentage Should You Use?
Hydration is the single number that determines more about your pizza than any other variable in your dough formula. It controls how the dough handles...
Dough 10 min read
Pizza Dough Cold Fermentation: The Complete Guide
If there is one technique that separates memorable pizza from forgettable pizza, it is cold fermentation. Not better flour, not a more expensive oven,...
Styles 9 min read
Pinsa Romana: Ancient Roman Pizza or Modern Marketing?
Pinsa Romana has a great story. According to the marketing, it descends from an ancient Roman flatbread — a humble peasant food made from mixed grains,...
Toppings 8 min read
Pepperoni Science: Why It Cups, Curls, and Crisps
If you have ever pulled a pizza out of the oven and noticed that some pepperoni slices curled into little cups filled with rendered grease while others...
Dough 11 min read
Overnight Pizza Dough: The Simplest Recipe That Works
This is the gateway recipe. If you've never made pizza dough before, or if every recipe you've tried felt like too many steps, too many ingredients, or...
Equipment 10 min read
Ooni vs. Roccbox vs. Home Oven: Honest Pizza Oven Comparison
The two questions every home pizza maker eventually asks: Do I need a dedicated pizza oven? And if so, which one?
Styles 9 min read
New York Style Pizza Dough: The Science Behind the Fold
The fold test is the ultimate structural benchmark for New York pizza. Pick up a slice by the crust edge, and if it holds its own weight with only a...
Styles 9 min read
Neapolitan Pizza at Home: What You Actually Need to Know
Neapolitan pizza is the only pizza style with a government-approved certification. The Associazione Verace Pizza Napoletana (AVPN) and the European...