A picture illustrating cold fermentation vs room temperature fermentation in pizza dough

Why Room Temperature Fermentation Makes a Better Pizza Dough [Based on Science]

When it comes to long-fermented pizza dough, many people believe that cold fermentation is superior in terms of flavor development, resulting in deeper and more complex flavors. The goal of this article is to present why the opposite is true, and why, in terms of flavor development, long fermentation at room temperature is actually superior

Illustration of dough fermentation tests: volume test, finger poke test, bubbles test

How to Tell if the Dough is Ready for Baking: 4 Dough Fermentation Tests

Determining the perfect moment to bake your dough is crucial for achieving optimal results in pizza (and also bread) making. In this article, we will learn how to perform four essential dough fermentation tests: the Bubbles Test, the Volume Test, the Finger Poke Test, and the Shake Test. These tests will help you evaluate your dough’s fermentation progress and determine the ideal time to begin baking, ensuring the best possible results

An illustration of a happy, properly fermented dough and a sad, overfermented dough

Under and Over-Fermentation in Pizza Dough Explained: Causes, Effects on Dough and the Final Product, and How to Prevent It

One of the biggest challenges in making pizza dough (and dough in general) is determining when the dough is ready for baking, as well as how to prevent and recognize situations of over-fermented and under-fermented dough (also known as over-proofed and under-proofed). In this article, we will explore what over-fermentation and under-fermentation are, their causes, their impact on the dough and the final product, and how to avoid them

A picture of dough in bulk and ball forms

Pizza Dough Bulk and Ball Fermentation: A Complete Guide

If you’re passionate about pizza making, you’re likely familiar with the terms ‘bulk fermentation’ and ‘ball fermentation.’ In this article, we’ll explore these concepts, understand how each step affects the dough, and answer the common question: what is the optimal duration for bulk and ball fermentation

Illustrative photo of gluten bonds under a microscope

No Knead Pizza Dough Explained: Is It the Key to Better Pizza?

Biochemical gluten development, the key principle behind no knead pizza dough, is one of the most crucial yet often overlooked concepts in pizza making. In this article, we will explore the processes that occur in no knead dough, and how biochemical gluten development helps create a better pizza while simplifying the dough-making process. By applying this simple yet vital concept, you can significantly enhance the quality of your pizza

A dough fermenting at room temperature

A Practical Guide to Room Temperature Pizza Dough Fermentation

Room temperature fermentation may be more challenging compared to cold fermentation, but it also offers greater rewards. In this article, we will learn how to perfect the process of fermenting pizza dough at room temperature. By following a few key principles, you can quickly achieve excellent results and elevate your pizza-making skills.

Two pizza doughs, one fermenting in the fridge and the other at room temperature

Cold vs. Room Temperature Pizza Dough Fermentation: Which Method is Best?

Cold fermentation or room temperature fermentation – which method makes the best pizza dough? In this article, we’ll explore each method, discussing their unique characteristics and impact on flavor and texture, their advantages and disadvantages, and ultimately guide you in choosing the ideal fermentation method for your pizza-making style

A picture depicting the process of dough fermentation, showing the presence of yeast, bacteria, and enzymes

Pizza Dough Fermentation Explained: Understanding the Science Behind It

Understanding the science of fermentation is key to mastering pizza dough, transforming it from a simple mixture of flour, water and yeast into a complex, flavorful foundation for your pizza. In this article, we will learn why long fermentation is crucial for pizza dough, exploring how it enhances flavor and texture while covering all the processes the dough undergoes during fermentation