Master home pizza through science, technique, and the world's best methods. Tools, guides, and deep knowledge for every oven.https://jayarr.pizza/https://jayarr.pizza/blog/autolyse-pizza-dough/https://jayarr.pizza/blog/autolyse-pizza-dough/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...Mon, 05 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/avpn-true-neapolitan-pizza-standard/https://jayarr.pizza/blog/avpn-true-neapolitan-pizza-standard/The AVPN sets the strict, EU-recognized standard for authentic Neapolitan pizza. Here is exactly what the certification requires -- and what it does not.Mon, 27 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/bakers-percentages-explained/https://jayarr.pizza/blog/bakers-percentages-explained/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...Tue, 06 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/baking-steel-thickness-guide/https://jayarr.pizza/blog/baking-steel-thickness-guide/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...Thu, 08 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/bar-pizza/https://jayarr.pizza/blog/bar-pizza/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...Fri, 09 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/best-canned-tomatoes-pizza-brand-test/https://jayarr.pizza/blog/best-canned-tomatoes-pizza-brand-test/Bianco DiNapoli, Stanislaus 7/11, Cento, Sclafani, La Valle, and Gustarosso compared head-to-head for pizza sauce. Brix, acidity, additives, price per can.Thu, 23 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/best-cheese-for-pizza/https://jayarr.pizza/blog/best-cheese-for-pizza/Match the cheese to the style: fior di latte for Neapolitan, low-moisture mozz for New York, Wisconsin Brick for Detroit, pecorino for New Haven, Provel for St. Louis, and ricotta cream piped after baking.Fri, 24 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/best-flour-for-pizza-dough/https://jayarr.pizza/blog/best-flour-for-pizza-dough/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....Sun, 11 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/best-pizza-peels/https://jayarr.pizza/blog/best-pizza-peels/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...Mon, 12 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/best-stand-mixer-pizza-dough/https://jayarr.pizza/blog/best-stand-mixer-pizza-dough/KitchenAid vs Bosch vs Ankarsrum vs Ooni Halo Pro for pizza dough. Capacity, heat generation, hydration limits, and which mixer fits your baking style.Tue, 14 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/biscotto-stone-pizza-oven/https://jayarr.pizza/blog/biscotto-stone-pizza-oven/Biscotto di Sorrento is the single most impactful upgrade for Ooni and Gozney owners. Here's the material science behind why clay outperforms cordierite at 900F+.Tue, 21 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/calzone-vs-stromboli/https://jayarr.pizza/blog/calzone-vs-stromboli/Same dough, different construction. How the fold-vs-roll technique changes baking physics, filling choices, and the eating experience for calzones and stromboli.Fri, 27 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/can-you-use-bread-flour-neapolitan/https://jayarr.pizza/blog/can-you-use-bread-flour-neapolitan/Bread flour makes excellent Neapolitan pizza at home -- and often outperforms 00 flour in home ovens. Here's exactly what to adjust and why.Mon, 16 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/cheese-burning-before-crust-cooks-fix/https://jayarr.pizza/blog/cheese-burning-before-crust-cooks-fix/Cheese burns before the crust finishes in a home oven because the bake is too long for mozzarella. Four ranked fixes from simplest to most effective.Thu, 16 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/chicago-deep-dish-vs-tavern/https://jayarr.pizza/blog/chicago-deep-dish-vs-tavern/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,...Thu, 15 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/cold-ferment-acetic-lactic-acid-flavor/https://jayarr.pizza/blog/cold-ferment-acetic-lactic-acid-flavor/Cold-fermented pizza dough tastes sharper than same-day dough because temperature controls which bacteria dominate and which acids they produce.Mon, 20 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/cornicione-puffy-crust-edge/https://jayarr.pizza/blog/cornicione-puffy-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,...Fri, 16 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/desired-dough-temperature-formula-pizza/https://jayarr.pizza/blog/desired-dough-temperature-formula-pizza/The DDT formula takes the guesswork out of water temperature. Calculate it in two minutes for consistent fermentation every time.Mon, 13 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/detroit-style-pizza-at-home/https://jayarr.pizza/blog/detroit-style-pizza-at-home/Detroit-style pizza is defined by three things that happen at the edges of the pan: cheese touching metal, fat pooling at the interface, and the...Sat, 17 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/caputo-flour-comparison/https://jayarr.pizza/blog/caputo-flour-comparison/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...Tue, 13 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/diastatic-malt-pizza-dough/https://jayarr.pizza/blog/diastatic-malt-pizza-dough/Diastatic malt powder transforms home-oven pizza crust from pale to golden-brown. Learn the science, dosage, and when to skip it.Tue, 31 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/evoo-on-pizza-when-add-chemistry/https://jayarr.pizza/blog/evoo-on-pizza-when-add-chemistry/The timing of olive oil on pizza determines which compounds survive. Post-bake finishing preserves phenolics and volatiles that baking destroys.Sun, 12 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/finishing-oils-flaky-salt/https://jayarr.pizza/blog/finishing-oils-flaky-salt/The most impactful and least discussed moment in pizza making is the 10 seconds after the pizza exits the oven.Mon, 19 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/focaccia-pizza-at-home/https://jayarr.pizza/blog/focaccia-pizza-at-home/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.Sun, 29 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/fresh-mozzarella-brands-pizza-test/https://jayarr.pizza/blog/fresh-mozzarella-brands-pizza-test/Galbani, BelGioioso, Di Stefano, and Polly-O fresh mozzarella tested head-to-head for pizza. Moisture, drain time, melt, flavor, and value compared.Sat, 25 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/gozney-arc-xl-vs-ooni-karu-16/https://jayarr.pizza/blog/gozney-arc-xl-vs-ooni-karu-16/Gozney Arc XL vs Ooni Karu 2 Pro compared on burner design, stone recovery, preheat, door, and price. Honest 2026 buyer's guide with synthesis-verified specs.Wed, 22 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/grilled-pizza-at-home/https://jayarr.pizza/blog/grilled-pizza-at-home/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.Wed, 01 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/herbs-on-pizza/https://jayarr.pizza/blog/herbs-on-pizza/The difference between a good pizza and a great one is often decided in the final ten seconds — after the pizza leaves the oven. A drizzle of good...Tue, 20 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/home-pizza-oven-temperature-guide/https://jayarr.pizza/blog/home-pizza-oven-temperature-guide/The single most common reason home pizza disappoints is temperature. Not the wrong recipe, not the wrong flour, not bad technique -- insufficient heat....Thu, 22 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/hot-honey-pizza-recipe-brands-reviewed/https://jayarr.pizza/blog/hot-honey-pizza-recipe-brands-reviewed/Hot honey pizza brands reviewed (Mike's, Bushwick Kitchen, Wild Hive) plus a DIY Calabrian honey recipe and the full Hellboy-style pizza method.Fri, 17 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/how-gluten-works-pizza-dough/https://jayarr.pizza/blog/how-gluten-works-pizza-dough/Every pizza technique -- mixing, kneading, resting, fermenting, stretching -- is either building, maintaining, or deliberately weakening the gluten...Fri, 23 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/how-long-pizza-dough-in-fridge/https://jayarr.pizza/blog/how-long-pizza-dough-in-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.Sun, 22 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/how-long-to-proof-pizza-dough/https://jayarr.pizza/blog/how-long-to-proof-pizza-dough/The most common question in home pizza making -- "how long should I proof my dough?" -- has no single answer. Proofing time depends on yeast quantity,...Sat, 24 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/how-many-pizzas-500g-flour/https://jayarr.pizza/blog/how-many-pizzas-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.Tue, 24 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/how-to-bake-pizza-home-oven/https://jayarr.pizza/blog/how-to-bake-pizza-home-oven/Most pizza guides treat the home oven as a limitation to apologize for. It isn't. A well-optimized home oven with the right technique produces pizza...Mon, 26 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/how-to-build-a-pizza/https://jayarr.pizza/blog/how-to-build-a-pizza/Assembly order is the most underestimated variable in home pizza making. Two pizzas with identical dough, identical ingredients, and identical oven...Tue, 27 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/how-to-fix-soggy-pizza-bottom/https://jayarr.pizza/blog/how-to-fix-soggy-pizza-bottom/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.Tue, 17 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/how-to-freeze-pizza-dough/https://jayarr.pizza/blog/how-to-freeze-pizza-dough/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.Sat, 28 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/how-to-make-pizza-sauce/https://jayarr.pizza/blog/how-to-make-pizza-sauce/The most important thing to know about pizza sauce is that most of the time, you shouldn't cook it.Thu, 29 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/how-to-reheat-pizza/https://jayarr.pizza/blog/how-to-reheat-pizza/The cast iron skillet method beats everything else. Learn why starch retrogradation makes pizza stale, and how each reheat method fixes (or fails) it.Thu, 26 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/how-to-stretch-pizza-dough/https://jayarr.pizza/blog/how-to-stretch-pizza-dough/Stretching pizza dough is where most home bakers hit their first real wall. The dough snaps back like a rubber band, tears appear out of nowhere, and...Fri, 30 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/how-yeast-works-pizza-dough/https://jayarr.pizza/blog/how-yeast-works-pizza-dough/Yeast is the engine of pizza dough. It produces the carbon dioxide that creates bubbles, the ethanol that contributes flavor precursors, and the...Sat, 31 Jan 2026 00:00:00 GMThttps://jayarr.pizza/blog/infrared-thermometer-pizza/https://jayarr.pizza/blog/infrared-thermometer-pizza/Most home pizza makers own an oven thermometer. Fewer own an infrared thermometer. Almost none understand why the two give different readings and what...Mon, 02 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/launching-and-rotating-pizza/https://jayarr.pizza/blog/launching-and-rotating-pizza/Master the pizza peel: dusting materials, the jiggle test, Gemignani's tablecloth launch, turning protocols for portable and home ovens, and pro-level gear.Tue, 03 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/lombardi-1905-american-pizza-history/https://jayarr.pizza/blog/lombardi-1905-american-pizza-history/Lombardi's at 53½ Spring Street is widely cited as America's first pizzeria. Recent historical research has substantially complicated that claim. Here is what the record actually shows -- and what came after.Wed, 29 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/low-moisture-vs-fresh-mozzarella/https://jayarr.pizza/blog/low-moisture-vs-fresh-mozzarella/The mozzarella you put on your pizza matters more than most toppings decisions you'll make. Not because one type is "better" -- but because each type...Thu, 05 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/maillard-reaction-pizza/https://jayarr.pizza/blog/maillard-reaction-pizza/Every time you pull a pizza from the oven, you're looking at the results of two completely different chemical reactions happening simultaneously on the...Fri, 06 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/margherita-pizza-1889-history-and-legend/https://jayarr.pizza/blog/margherita-pizza-1889-history-and-legend/The story of Raffaele Esposito creating the tricolor pizza for Queen Margherita at Pizzeria Brandi in 1889 is the foundational myth of modern pizza. The historical evidence is far weaker than the story suggests.Tue, 28 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/maturation-vs-fermentation-pizza-dough/https://jayarr.pizza/blog/maturation-vs-fermentation-pizza-dough/Maturation and fermentation aren't the same thing. Yeast inflates the dough, enzymes soften it. Why the distinction changes how you handle cold-fermented pizza.Sun, 19 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/neapolitan-pizza-at-home/https://jayarr.pizza/blog/neapolitan-pizza-at-home/Neapolitan pizza is the only pizza style with a government-approved certification. The Associazione Verace Pizza Napoletana (AVPN) and the European...Sat, 07 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/new-haven-apizza-at-home/https://jayarr.pizza/blog/new-haven-apizza-at-home/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.Mon, 30 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/new-york-style-pizza-dough/https://jayarr.pizza/blog/new-york-style-pizza-dough/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...Mon, 09 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/nyc-pizza-tour-tasting-guide/https://jayarr.pizza/blog/nyc-pizza-tour-tasting-guide/A pizzaiolo's framework for tasting NYC pizza -- what to look for in crust, sauce, cheese, balance, and bake, using a structured tasting-notebook methodology.Fri, 01 May 2026 00:00:00 GMThttps://jayarr.pizza/blog/old-forge-style-pizza/https://jayarr.pizza/blog/old-forge-style-pizza/Old Forge, PA has 12 pizzerias for 8,000 people. Their pizza uses provolone and American cheese on a prebaked shell with sweetened crust from 1930s speakeasies.Sat, 11 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/ooni-vs-roccbox-vs-home-oven/https://jayarr.pizza/blog/ooni-vs-roccbox-vs-home-oven/The two questions every home pizza maker eventually asks: Do I need a dedicated pizza oven? And if so, which one?Tue, 10 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/oven-floor-emissivity-counterintuitive-pizza-bake/https://jayarr.pizza/blog/oven-floor-emissivity-counterintuitive-pizza-bake/A clean firebrick oven floor scorches pizza bottoms more than a sooty one. The reason is emissivity — and once you understand the number, you'll stop scrubbing your stone.Thu, 30 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/over-proofed-pizza-dough-rescue/https://jayarr.pizza/blog/over-proofed-pizza-dough-rescue/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.Fri, 03 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/overnight-pizza-dough/https://jayarr.pizza/blog/overnight-pizza-dough/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...Wed, 11 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/pepperoni-science/https://jayarr.pizza/blog/pepperoni-science/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...Fri, 13 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/pinsa-romana/https://jayarr.pizza/blog/pinsa-romana/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,...Sat, 14 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-crust-tough-chewy-fix/https://jayarr.pizza/blog/pizza-crust-tough-chewy-fix/Tough, chewy pizza crust has six root causes -- protein mismatch, under-fermentation, low hydration, over-kneading, over-baking, or wrong flour for your oven. Diagnose yours here.Wed, 15 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-crust-not-browning/https://jayarr.pizza/blog/pizza-crust-not-browning/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.Mon, 23 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-dough-bulk-fermentation-containers/https://jayarr.pizza/blog/pizza-dough-bulk-fermentation-containers/Cambro round and square, Gi Metal and GSM dough trays, and the glass-bowl trap. Which container actually helps your dough — and why straight sides matter.Wed, 06 May 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-dough-cold-fermentation/https://jayarr.pizza/blog/pizza-dough-cold-fermentation/If there is one technique that separates memorable pizza from forgettable pizza, it is cold fermentation. Not better flour, not a more expensive oven,...Mon, 16 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-dough-hydration-guide/https://jayarr.pizza/blog/pizza-dough-hydration-guide/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...Tue, 17 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-dough-kneading/https://jayarr.pizza/blog/pizza-dough-kneading/There are three fundamentally different ways to develop gluten in pizza dough, and they produce noticeably different crusts. Hand mixing gives you...Wed, 18 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-dough-oil-butter-lard/https://jayarr.pizza/blog/pizza-dough-oil-butter-lard/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.Thu, 02 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-dough-recipe-by-weight/https://jayarr.pizza/blog/pizza-dough-recipe-by-weight/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...Fri, 20 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-dough-shrinks-back/https://jayarr.pizza/blog/pizza-dough-shrinks-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.Sat, 21 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-dough-troubleshooting/https://jayarr.pizza/blog/pizza-dough-troubleshooting/Most pizza dough problems fall into four categories: sticky, tough, dense, or bland. Each has specific causes rooted in the interaction between flour,...Sat, 21 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-myths-debunked/https://jayarr.pizza/blog/pizza-myths-debunked/Lab-tested findings from 12,000 pizzas debunk common beliefs about wood flavor, NYC water, 00 flour, digestibility, and more.Wed, 08 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-on-gas-grill/https://jayarr.pizza/blog/pizza-on-gas-grill/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,...Mon, 23 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-oven-flame-guard-heat-diffuser/https://jayarr.pizza/blog/pizza-oven-flame-guard-heat-diffuser/Flame guards reduce the 200-250F temperature gradient in Ooni and Roccbox ovens. Compare 222Steel vs NU2U Flame Tamer, installation, and the full upgrade stack.Fri, 10 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-oven-thermodynamics/https://jayarr.pizza/blog/pizza-oven-thermodynamics/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...Tue, 24 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/pizza-stone-vs-pizza-steel/https://jayarr.pizza/blog/pizza-stone-vs-pizza-steel/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...Wed, 25 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/poolish-biga-preferments-pizza/https://jayarr.pizza/blog/poolish-biga-preferments-pizza/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...Fri, 27 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/pre-cook-pizza-toppings/https://jayarr.pizza/blog/pre-cook-pizza-toppings/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...Sat, 28 Feb 2026 00:00:00 GMThttps://jayarr.pizza/blog/quad-cities-style-pizza/https://jayarr.pizza/blog/quad-cities-style-pizza/Quad Cities pizza features malt syrup and molasses in the dough, double-ground sausage, cheese on top of toppings, and a strip cut. Here's the full story.Sat, 04 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/recipe-foolproof-pan-pizza/https://jayarr.pizza/blog/recipe-foolproof-pan-pizza/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.Fri, 20 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/recipe-fugazzeta-argentinian-stuffed/https://jayarr.pizza/blog/recipe-fugazzeta-argentinian-stuffed/Argentine fugazzeta sandwiches a thick layer of mozzarella between two dough discs and tops the whole thing with sweet, ice-water-soaked onions. Here is the technique, the history, and the recipe.Tue, 05 May 2026 00:00:00 GMThttps://jayarr.pizza/blog/recipe-gemignani-master-dough/https://jayarr.pizza/blog/recipe-gemignani-master-dough/Tony Gemignani's Master Dough with his Tiga starter is the foundation recipe from The Pizza Bible. A 3-day process that produces pizza crust with more flavor complexity and better structure than any straight dough.Sun, 05 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/recipe-montanara-flash-fried-pizza/https://jayarr.pizza/blog/recipe-montanara-flash-fried-pizza/Authentic Naples montanara recipe — Neapolitan dough flash-fried at 350°F until puffed, then topped Margherita-style and finished under high heat. Plus the Starita-Caporuscio history.Sun, 03 May 2026 00:00:00 GMThttps://jayarr.pizza/blog/recipe-neapolitan-margherita/https://jayarr.pizza/blog/recipe-neapolitan-margherita/The definitive home-oven Neapolitan Margherita — 70% hydration dough, two-stage bake, and Napoletana sauce. Synthesized from Forkish, Iacopelli, and Gemignani.Thu, 19 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/recipe-overnight-dough/https://jayarr.pizza/blog/recipe-overnight-dough/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.Wed, 18 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/recipe-pizza-fritta-naples/https://jayarr.pizza/blog/recipe-pizza-fritta-naples/Authentic Neapolitan pizza fritta recipe — 60-65% hydration dough, ricotta and smoked provola filling, deep-fried at 350°F. Plus the post-war Naples history that made it famous.Sat, 02 May 2026 00:00:00 GMThttps://jayarr.pizza/blog/recipe-same-day-dough/https://jayarr.pizza/blog/recipe-same-day-dough/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.Wed, 25 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/recipe-three-pizza-sauces/https://jayarr.pizza/blog/recipe-three-pizza-sauces/Three no-cook pizza sauce recipes from Forkish and Gemignani — smooth Neapolitan, chunky pan-style, and the three-tomato NY-NJ blend. Less than 10 minutes each.Sun, 26 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/roman-pizza-al-taglio/https://jayarr.pizza/blog/roman-pizza-al-taglio/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,...Mon, 02 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/roman-tonda-pizza/https://jayarr.pizza/blog/roman-tonda-pizza/Roman tonda is ultra-thin, crisp, and uses half the dough of Neapolitan. Gemignani's championship formula, the pomodoro method, and home oven baking guide.Tue, 07 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/salt-in-pizza-dough/https://jayarr.pizza/blog/salt-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...Tue, 03 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/san-marzano-vs-crushed-tomatoes/https://jayarr.pizza/blog/san-marzano-vs-crushed-tomatoes/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,...Wed, 04 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/scaling-pizza-dough-parties/https://jayarr.pizza/blog/scaling-pizza-dough-parties/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...Fri, 06 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/sicilian-vs-grandma-pizza/https://jayarr.pizza/blog/sicilian-vs-grandma-pizza/Two thick-crust, pan-baked pizzas. Both come from Italian-American kitchens. Both are rectangular and served in squares. But Sicilian and Grandma are...Sat, 07 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/sourdough-pizza-dough/https://jayarr.pizza/blog/sourdough-pizza-dough/If you maintain a sourdough starter for bread, you already have the most powerful flavor tool available for pizza dough. Sourdough pizza produces a...Sun, 08 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/st-louis-style-pizza/https://jayarr.pizza/blog/st-louis-style-pizza/St. Louis pizza: Provel cheese, cracker-thin rolled crust, sweet tomato sauce, and the tavern cut. Full Gemignani method and how it differs from Chicago thin.Sat, 18 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/starch-gelatinization-pizza/https://jayarr.pizza/blog/starch-gelatinization-pizza/Starch gelatinization transforms soft pizza dough into rigid, sliceable crust between 50-70C. Learn how water migration, retrogradation, and flour choice shape every bite.Thu, 09 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/syracuse-pizza-and-cny-food-guide/https://jayarr.pizza/blog/syracuse-pizza-and-cny-food-guide/The Syracuse pizza scene, mapped -- Pavone's, Twin Trees, Apizza Regionale, plus the wider CNY food scene worth a detour: BBQ, wings, Mexican, beer.Fri, 01 May 2026 00:00:00 GMThttps://jayarr.pizza/blog/two-stage-pizza-bake-home-oven/https://jayarr.pizza/blog/two-stage-pizza-bake-home-oven/The two-stage bake separates crust from cheese so neither overcooks. Three proven methods from Iacopelli, Forkish, and Gemignani for 500-550F home ovens.Mon, 06 Apr 2026 00:00:00 GMThttps://jayarr.pizza/blog/w-value-pl-ratio-flour/https://jayarr.pizza/blog/w-value-pl-ratio-flour/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....Tue, 10 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/water-for-pizza-dough/https://jayarr.pizza/blog/water-for-pizza-dough/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...Wed, 11 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/why-pizza-dough-not-rising/https://jayarr.pizza/blog/why-pizza-dough-not-rising/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....Fri, 13 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/wood-fired-vs-gas-pizza-ovens/https://jayarr.pizza/blog/wood-fired-vs-gas-pizza-ovens/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,...Sat, 14 Mar 2026 00:00:00 GMThttps://jayarr.pizza/blog/wood-types-wood-fired-pizza-oven/https://jayarr.pizza/blog/wood-types-wood-fired-pizza-oven/The wood you burn in a pizza oven affects burn time, heat output, and ash production — not flavor. Here's how oak, hickory, cherry, and other hardwoods compare for wood-fired pizza.Mon, 04 May 2026 00:00:00 GMThttps://jayarr.pizza/blog/recipe-pizza-al-padellino-turin/https://jayarr.pizza/blog/recipe-pizza-al-padellino-turin/Pizza al padellino is Turin's small-pan personal pizza — a single-portion pan bake with chewy crumb and oil-fried bottom. Authentic 65% hydration recipe with 24-hour cold ferment.Thu, 07 May 2026 00:00:00 GMThttps://jayarr.pizza/blog/burrata-vs-stracciatella-pizza-topping/https://jayarr.pizza/blog/burrata-vs-stracciatella-pizza-topping/Stracciatella is what's inside a burrata — and it's sold separately for half the cost. The 1956 Andria origin, why both go on post-bake, and which to actually buy for pizza.Fri, 08 May 2026 00:00:00 GMThttps://jayarr.pizza/blog/altoona-style-pizza/https://jayarr.pizza/blog/altoona-style-pizza/Altoona-style pizza: Sicilian dough, sweet sauce, peppercorn salami, green pepper rings, and American cheese on top. Origin, science, and a home recipe.Sun, 10 May 2026 00:00:00 GMThttps://jayarr.pizza/blog/buffalo-style-pizza-cup-and-char/https://jayarr.pizza/blog/buffalo-style-pizza-cup-and-char/Buffalo-style pizza is a thick-but-airy pan pie with a sweet sauce, heavy mozzarella, and small-diameter cup-and-char pepperoni. Origin, structure, and a home recipe.Mon, 11 May 2026 00:00:00 GMT