Different dough mixers (spiral mixer, fork mixer, stand mixer, diving arms mixer)

Guide to Pizza Dough Mixers: Types, Characteristics, Proper Use & 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

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