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
Mixers are incredibly helpful tools that make the physical kneading process much easier, saving us both time and effort. But what sets different mixers apart, and do you really need one to make great dough? In this article, we’ll explore the different types of mixers, covering their characteristics, advantages and drawbacks. We’ll also go over how to use them effectively and, most importantly, how to choose a mixer that best fits your needs
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
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
