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...

Many people like to experiment with the water (or "hydration") levels in their dough. But when you add more water, it can get harder to handle and shape. In summary, these are by best tips for...

Makes 2 medium dough balls about 275g, or 3 small dough balls about 180g This is my go-to dough that has come from hours of experimenting with different recipes - taking inspiration from Naples to...

Slowing down the rise of your pizza dough is a key step to making better pizza from the taste and texture benefits of longer fermentation. It's also useful to know how long you can store dough before...

Stretching a pizza dough can be a daunting task for a beginner, and one that most are unwilling to try starting out. But rest assured, there is the trusty rolling pin that you can fall back on. It...

There are recipes which use no kneading, other recipes which ask for 20 minutes of kneading. There is obviously some big differences here so let's get to the bottom of this. I tested two doughs and...