All About Pizza Dough, Hydration And Other Bakers Percentages
Learning a bit more about bakers percentages and dough formulas is an important step in making better pizza more consistently. Hydration is one of these percentages and this affects the pizza dough...
The amount of yeast you need is probably less than you think. Try reducing the yeast amount in your recipe so that you can control fermentation, and allow it to rest for longer to create a better...
With some pizza dough recipes adding extra ingredients such as sugar and oil, and some leaving them out - what is the reason for this? This article looks at the effects that these ingredients have so...
Mixing up a pizza dough and finding it hasn't risen is a confusing moment that every baker has come across. I get the question in comments regularly on this blog, and it can usually be answered by...
Everyone seeks that lovely browned crust that looks great before you've even taken a bite into it. Pretty easy to achieve if you have a professional pizza oven - but home cooks? Let's talk about some...
00 flour is a fairly uncommon flour that many people do not know much about. This article looks at some common questions on the topic. The flour originates from Italy, and does not refer to the...
