Technique 9 min read
Cornicione: How to Get a Puffy, Leopard-Spotted Crust Edge
The cornicione — the raised rim of a pizza — is the single most visible indicator of how well a pizza was made. A great cornicione is puffy, airy,...
Styles 10 min read
Chicago Deep Dish vs. Tavern Style: The Real Chicago Pizza Debate
Ask someone from outside Chicago what Chicago pizza is, and they will describe deep dish. A thick, towering pie in a round pan, cheese on the bottom,...
Dough 10 min read
Caputo Pizzeria vs. Chef's Flour vs. Nuvola: Which Bag to Buy
Caputo is the most recognized flour brand in pizza making. Walk into any Neapolitan pizzeria — in Naples, New York, or Tokyo — and you'll likely find...
Equipment 9 min read
Best Pizza Peels: Wood, Metal, Perforated, and Composite
Most home pizza makers buy one peel, use it for everything, and wonder why half their pizzas stick on the way into the oven and the other half are...
Dough 10 min read
Best Flour for Pizza Dough: Tipo 00, Bread Flour, and Everything Between
Flour is the foundation of every pizza dough, and choosing the wrong one for your style and oven is a mistake that no amount of technique can overcome....
Styles 10 min read
Bar Pizza: The Cast Iron, Thin-Crust, Lace-Edge Style
There is a category of pizza that does not appear in most pizza books, is not taught in most pizza schools, and has no governing body certifying its...
Equipment 10 min read
Baking Steel Thickness Guide: 1/4" vs. 3/8" vs. 1/2"
A baking steel is the single most impactful upgrade you can make for home oven pizza. Steel conducts heat 18–20 times faster than a cordierite pizza...
Dough 7 min read
Baker's Percentages Explained: The Only Way to Read a Pizza Dough Recipe
If you have ever tried to replicate a pizza recipe and gotten a completely different result, the problem is almost certainly how the recipe was...
Dough 10 min read
Autolyse for Pizza Dough: Why Resting Before Kneading Works
The autolyse is the least intuitive step in dough-making. You mix flour and water, then you walk away. No yeast yet. No salt. Just flour and water...