Semola vs Semolina: Understanding the Differences and Their Best Uses
The terms semolina and semola are often confused. In this article, we’ll clarify what each one is, how they differ, and their ideal uses
How to Freeze Pizza Dough for Optimal Performance: A Scientific Approach
Freezing pizza dough is a convenient way to have dough readily available for future use. However, making frozen dough is more complex than it might seem. To achieve optimal results, it is important to follow some best practices. In this article, we will break down the freezing process, explain its importance, discuss how it affects the final result, and outline the recommended approach for freezing pizza dough
How to Use Yeast the Right Way (Active/Instant/Fresh): A Practical Guide
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
All About Yeast for Pizza Dough: A Complete Guide [Types, Characteristics, Differences & More]
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
Yeast Conversion Chart: How to Convert Fresh Yeast to Dry Yeast (and Vice Versa)
If you ever need to convert between dry and fresh yeast (or vice versa), this article provides guidance on how to make the conversion easily, including a simple conversion chart that covers all types of yeast
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
Flour W Rating for Pizza Making Explained: Essential Information or Overrated Metric?
The W rating in flour, also referred to as the W index or W factor, is often viewed as a crucial criterion when selecting pizza flour. In this article, we will explore the W rating, discussing its origins, what it truly measures, its limitations, and why it may not be as essential for pizza makers as is commonly believed
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
Pizza Dough Over-Fermentation and Under-Fermentation: Causes, Effects, and Prevention
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
Pizza Dough Bulk and Ball Fermentation: A Complete Guide
If you’re passionate about bread or pizza making, you’ve likely encountered terms like “bulk fermentation”, “time in balls”, or “proofing period”. This article explores the concepts of bulk fermentation and ball fermentation, their effects on the dough, the significance of each step, and aims to answer the common question: what is the optimal duration for bulk fermentation and ball fermentation (‘proofing’), and why does it matter?