Diastatic malt powder is one of those mysterious, ‘secret’ ingredients that can greatly improve your pizza. In this article, we’ll explore what malt powder is, the differences between diastatic and non-diastatic malt, how it affects both the dough and the final product, and how to use it for the best results
Sugar is often viewed as a controversial ingredient in pizza dough, but this perception is misguided. In this article, we’ll discuss the role and effects of sugar in dough, why it’s used, and whether you should or shouldn’t include it in your pizza dough
In pizza making, much attention is given to fermentation, baking, and flour selection, while kneading often gets overlooked, not receiving the recognition it deserves. This article will lay out the theoretical and practical foundations of kneading, a step that plays a crucial and direct role in affecting pizza quality
In this article, we’ll explore the various effects of oil and fat on pizza dough, including how they enhance flavor and texture, alter dough handling properties, and influence the quality of the pizza after baking
Elasticity and extensibility are key characteristics of dough that directly impact both its handling and the final product, but are often overlooked by many bakers. In this article, we will explore the definitions of elasticity and extensibility, how they affect dough, the importance of achieving a balance between them, and the factors that influence their degree in the dough
The role of salt in dough is crucial. Alongside yeast and flour, it is a key ingredient that significantly impacts both the handling properties of the dough and the characteristics of the baked pizza. In this article, we’ll cover everything you need to know about salt and its effects on pizza dough
00 flour has become synonymous with ‘pizza flour’ in recent years, often regarded as having unique qualities. However, contrary to popular belief, the ’00’ classification doesn’t actually reveal much about the flour’s properties. This article will provide all the information you need about 00 flour
The terms semolina and semola are often confused. In this article, we’ll clarify what each one is, how they differ, and their ideal uses
Freezing pizza dough is a convenient way to have dough readily available for future use. However, making frozen dough is more complex than it might seem. To achieve optimal results, it is important to follow some best practices. In this article, we will break down the freezing process, explain its importance, discuss how it affects the final result, and outline the recommended approach for freezing pizza dough
Using yeast properly is key to consistently achieving perfectly fermented dough. While working with yeast – especially dry yeast – is straightforward, it does require following certain best practices. In this article, we’ll cover the correct way to use yeast, so you can get excellent and consistent fermentation results every time you make dough
