Pizza Ingredients Articles

What’s the Best Cheese for Pizza? From Mozzarella and Beyond – A Complete Guide to Pizza Cheese [In-Depth Overview & Practical Tips]
When it comes to pizza cheese, mozzarella is the first that comes to mind – but it’s far from the whole story. This article covers everything you need to know about cheese for pizza: the different types available, how they differ, how their unique properties affect baking and the final result, how to choose and use the right cheese for your pizza, and more – all backed by practical tips, illustrative photos, and plenty of useful insights
Tomato Sauce for Pizza: A Complete, Advanced Guide
Tomato sauce is a fundamental component of pizza, with many products and methods for making it. In this article, you’ll learn everything you need to know about pizza tomato sauce – from the various types of tomato products and sauce styles, to how each one impacts your pizza’s flavor, texture, and overall character. You’ll also find practical tips to help you create a sauce that perfectly matches your taste preferences
Milk in Pizza Dough: What It Does and How to Use It Effectively
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
The Best Water for Pizza Dough: Tap, Bottled, or Something Else? (How Water Affects Pizza Dough)
Water is a key ingredient in dough and can greatly affect its properties. You may have even heard stories claiming that NY water is essential for making authentic NY pizza or bagels – but is there any truth to that? In this article, we’ll explore how water impacts pizza dough, and tackle a commonly debated question: what kind of water should you use in your dough?
Diastatic Malt Powder in Pizza Dough: What It Is, What It Does & How to Use It
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 in Pizza Dough: Effects on Fermentation, Texture & Browning (When & How to Use It)
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
How Oil & Fat Affect Pizza Dough Texture, Flavor, and Overall 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
The Importance of Salt in Pizza Dough: Understanding Its Roles and Impact
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
How to Properly Use Yeast in Pizza Dough (Dry and Fresh)
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
What’s the Best Yeast for Pizza? A Complete Guide to Baker’s Yeast: Fresh vs Dry
Yeast is the ingredient that brings dough to life, quite literally. But what exactly is yeast? What is the difference between fresh and dry yeast? What are the advantages and disadvantages of each type, and is there one that is considered “better”? This article will answer all your questions about yeast