Milk isn’t a typical ingredient in pizza dough, but it can significantly influence the dough’s properties and the final product. In this article, we’ll examine how milk – both liquid and dried milk powder – affects pizza dough, and provide tips on how to use it effectively
For many pizza enthusiasts, a crispy, browned crust is one of the most sought-after qualities in a pizza. In this article, we will take a closer look at the concept of crispiness in pizza, explore the factors that influence it, and cover all the methods to achieve a crispier crust, complete with plenty of practical tips
The concept of dough hydration is one of the most fundamental aspects of baking, that every baker should understand. In this article, we’ll explore what hydration is, how it affects dough and the final product, and how it influences the baking process and the eating characteristics of pizza or bread. The information provided below is the most comprehensive and detailed available online, and in my opinion, a must-read for bakers of all skill levels – from beginners to professionals
We preheat the oven, place the dough inside, and watch it rise, transforming into a pizza, bread, or other flavourful baked creation. But what happens inside the dough during baking that turns it into a finished product? In this article, we’ll explore the processes occurring within the dough as it bakes, and how each one affects the final result
This page features a collection of pizza dough formulas, in baker’s percentages, for all common pizza types
Different ovens – gas, wood, electric, and coal – use distinct heat or fuel sources that can significantly influence the pizza’s texture and flavor. In this article, we’ll explore how each oven affects the baking process and, potentially, the final flavor and texture
This article focuses on the theoretical principles of how pizza is baked, specifically examining the methods by which heat is transferred during the baking process. While the information presented is primarily theoretical, it is both important and interesting, with practical applications that can enhance your pizza-making. We will explore the thermodynamics of baking pizza, the three methods of heat transfer, their effects on the baking process, and the significance of these factors
This article is your ultimate guide to baking pizza in a home oven, packed with practical tips for achieving the best results. We’ll explore the key principles of home pizza baking, including baking modes, temperatures, timing, and more. Along the way, you’ll find plenty of helpful techniques to create the perfect pizza right in your own kitchen
Cordierite stone, pizza steel, biscotto, or aluminum – what’s the best surface for baking pizza? In this article, we’ll explore the most popular baking surfaces, breaking down their properties, impact on baking, pros and cons, and ideal uses. Whether you’re deciding which surface to buy or looking to improve your pizza-making setup, this guide has everything you need to make an informed choice
This article focuses on the practical side of dough kneading, specifically the physical act of kneading. Its goal is to teach you how to knead dough properly and efficiently. In the sections below, you’ll learn the correct order for adding ingredients (and why it matters), step-by-step instructions for kneading by hand or with a mixer, general kneading and mixing guidelines, and more
