Montanara Pizza Recipe: Naples' Flash-Fried Then Baked Pizza
How to make a montanara, the Naples pizza that's fried and then baked: a Neapolitan-style disk fried at 350°F until puffed, topped with tomato sauce and smoked mozzarella, then broiled.
Pizza Fritta Recipe: Naples' Folded, Fried Pocket Pizza
How to make pizza fritta, Naples' folded and fried pizza: Neapolitan-style dough filled with ricotta, smoked scamorza and cicoli, sealed, and fried at 340 to 350°F for 6 to 8 minutes.
Maturation vs Fermentation: Pizza Dough Terms Explained
Fermentation is yeast and bacteria making gas and flavor; maturation is the dough's slow change as flour enzymes soften its gluten. How to tell them apart, and why both decide when dough is ready.
Pizza Crust Tough and Chewy? 6 Causes and Fixes
Why pizza crust bakes up tough or chewy: three quick questions point to one of six causes, from young or over-mixed dough to a long, cool bake. Then change one thing next time.
Desired Dough Temperature Formula for Pizza
How to work out the water temperature that lands pizza dough at its target right after mixing: the desired dough temperature formula, friction factors, worked examples and its limits.
Gemignani's Master Dough with Starter: The Pizza Bible Recipe
Tony Gemignani's Master Dough with Starter from The Pizza Bible, as 7x7 reprinted it with permission: an 18-hour poolish, high-gluten flour, 24 to 48 hours in the fridge and a two-stone bake.
Over-Proofed Pizza Dough: How to Tell and Rescue It
How to tell over-proofed pizza dough from dough that has spoiled, what you can still bake from slack or collapsed dough, and what to change so the next batch doesn't go too far.
Oil in Pizza Dough vs Butter and Lard: Fat Science
What oil, butter and lard do in pizza dough: how liquid and solid fats change rise, texture and handling, how much each style uses, and why fat in the pan does a different job from fat in the dough.
How to Freeze Pizza Dough (And Thaw It Right)
How to freeze pizza dough balls, how long they keep their rise, and how to thaw and warm them up, following King Arthur Baking and Ken Forkish, plus frozen levain and parbaked crusts.
Same-Day Pizza Dough: Two Forkish Recipes (6 or 8 Hours)
Ken Forkish's two same-day pizza doughs, Saturday (about 8 hours) and I Slept In (about 6), with the room and dough temperatures they assume, readiness cues, and how they match the Pizza Planner.
How Many Pizzas from 500g Flour?
500 g of flour makes about three 12-inch pizzas or two 14-inch New York pizzas. Here's the arithmetic for six styles, from flour to dough to dough per pizza, using the Pizza Planner's numbers.
How Long Can Pizza Dough Stay in the Fridge?
How long pizza dough keeps in the fridge: the one-to-three-day quality windows published recipes give, how the Pizza Planner's cold schedules use them, and the separate signs that mean throw it out.
Why Does My Pizza Dough Keep Shrinking Back?
Pizza dough that shrinks back when you stretch it is usually still cold or was handled too recently. Check its temperature and rest first, then the fermentation, flour and mixing.
Kenji's Foolproof Pan Pizza (No-Knead Cast Iron Recipe)
J. Kenji López-Alt's no-knead pan pizza: a 69% hydration dough that rises 8 to 24 hours on the counter, then 2 hours in oiled 10-inch skillets, and bakes 12 to 15 minutes at 550°F.
Neapolitan Margherita for Home Ovens: The Complete Recipe
A Neapolitan-style Margherita for a home oven: Ken Forkish's 70% hydration dough, a raw tomato sauce, and a steel at 550°F, with the mozzarella added after 4 minutes and a broiler finish.
Overnight Pizza Dough: Forkish's 24-48 Hour Cold Fermented Recipe
Ken Forkish's overnight pizza dough: 500 g flour, 70% water and 1.5 g yeast, a 2-hour rise, then 16 to 48 hours in the fridge as dough balls. Exact grams, a timeline, and scaling.
Can You Use Bread Flour for Neapolitan Pizza?
Yes, bread flour makes good Neapolitan-style pizza, especially in a home oven. How it differs from 00, what to adjust when you swap it in, and when 00 is still the better match.
Autolyse for Pizza Dough: Why Resting Before Kneading Works
What an autolyse does for pizza dough, how it differs from resting a fully mixed dough, and when it's worth the extra 20 to 60 minutes, with a step-by-step way to add one to any recipe.
Baker's Percentages Explained: The Only Way to Read a Pizza Dough Recipe
How baker's percentages work: every ingredient as a share of the flour, with one worked example that turns a published dough into grams for three 12-inch pizzas, matching the Pizza Planner.
Best Flour for Pizza Dough: Tipo 00, Bread Flour, and Everything Between
Which flour to use for pizza dough, by style and oven: when to choose 00, bread or high-gluten flour, and what protein, W, the 00 grade and malt on the bag really tell you.
Caputo Pizzeria vs. Chef's Flour vs. Nuvola: Which Bag to Buy
Caputo's blue Pizzeria bag, red Chef's Flour and Nuvola compared from Caputo's own published specs, with which bag suits a pizza oven, a home oven or a long cold ferment.
How Long to Proof Pizza Dough: Time, Temperature, and Signs
How long pizza dough needs to proof depends on its yeast and temperature. Published same-day and cold-ferment timings, the Pizza Planner's schedules, and the cues that say the dough is ready.
Pizza Dough Cold Fermentation: The Complete Guide
How to cold-ferment pizza dough: when it goes in the fridge, how much yeast, how long to leave it, the fridge temperature, warming it up and the signs it's ready, from Forkish and Modernist Pizza.
Pizza Dough Hydration Guide: What Percentage Should You Use?
How much water pizza dough needs, by style: about 60% for fast outdoor bakes, 64% for New York, 70% for Neapolitan-style in a home oven and 73–75% for pan pizza, plus how flour changes it.
Pizza Dough Kneading: Hand vs. Stand Mixer vs. No-Knead
How much to knead pizza dough and when to stop, by hand, in a stand mixer or with no kneading at all, using the stop cues that published methods give rather than fixed mixing times.
Pizza Dough Recipe by Weight: 4 Formulas for 4 Styles
Four pizza dough recipes in grams, each sized for a real bake: four 12-inch Neapolitan-style pizzas, four 14-inch New York pizzas, a 9 × 13 Detroit pan and a 13 × 18 Sicilian pan.
Pizza Dough Troubleshooting: Sticky, Tough, Dense, or Bland
Four everyday pizza dough problems, sticky, tough, dense and bland: the likely causes, what to do with this dough, what to change next time, and where the Pizza Doctor and the full guides go deeper.
Poolish, Biga, and Preferments for Pizza Dough
How poolish, biga and sourdough levain work in pizza dough, how to convert a straight recipe with the flour and water counted correctly, and how to tell when a preferment is ripe or past it.
What Does Salt Actually Do in Pizza Dough?
What salt does in pizza dough: flavor, a firmer and less sticky dough, slower fermentation and a browner crust. How much to use, why Neapolitan dough often uses 3%, and how to weigh it for any batch.
Scaling Pizza Dough for Parties: Batch Sizes, Timing, and Logistics
How much pizza dough to make for a party: how many pizzas a group eats, dough per ball by style, how many one oven can bake, and how to stagger dough balls out of the fridge so none over-proof.
Sourdough Pizza Dough: Adapting Your Starter for Pizza
How to make pizza dough with your sourdough starter: how wet and how ripe the levain should be, how to count its flour and water, and a recipe that follows the Pizza Planner's cold-ferment route.
W-Value and P/L Ratio: Reading Italian Flour Specs
What W and P/L mean on an Italian flour spec, the ranges the Neapolitan pizza specification sets, how Caputo's flours compare, and why protein percentage can't be converted into W.
Water for Pizza Dough: Mineral Content, pH, and Whether It Matters
Does the water you use matter for pizza dough? Modernist Pizza's test of tap, filtered, distilled, very hard and chlorinated water says tap is fine. Amount and temperature matter more.
Why Your Pizza Dough Isn't Rising, and How to Fix It
Pizza dough not rising? Seven checks in order: how much it should rise, its temperature, the yeast, the water, the yeast and salt amounts, the flour, and whether it already peaked.