What is the best way to store pizza, whether whole or in individual slices? In this article, we’ll learn the best way to store pizza to best preserve its quality and freshness, as well as the proper method for freezing a whole pizza that’s specifically intended for freezing
There are several ways to reheat pizza, but which method is best? In this article, we’ll explore the most popular ways to reheat pizza, discuss the pros and cons of each, and guide you on how to bring your leftover pizza back to its crispy, cheesy best
We’ve all experienced how pizza becomes tough and leathery as it cools, or how bread loses its softness over time. But what causes this, and how can we prevent it? In this article, we’ll explore the science behind staling and freshness loss in baked goods, along with practical tips to keep your pizza softer for longer, and extend the shelf life of your other baked goods
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
For many pizza enthusiasts, a crispy, browned crust is one of the most sought-after qualities in a pizza. In this article, we will take a closer look at the concept of crispiness in pizza, explore the factors that influence it, and cover all the methods to achieve a crispier crust, complete with plenty of practical tips
The concept of dough hydration is one of the most fundamental aspects of baking, that every baker should understand. In this article, we’ll explore what hydration is, how it affects dough and the final product, and how it influences the baking process and the eating characteristics of pizza or bread. The information provided below is the most comprehensive and detailed available online, and in my opinion, a must-read for bakers of all skill levels – from beginners to professionals
We preheat the oven, place the dough inside, and watch it rise, transforming into a pizza, bread, or other flavourful baked creation. But what happens inside the dough during baking that turns it into a finished product? In this article, we’ll explore the processes occurring within the dough as it bakes, and how each one affects the final result
This page features a collection of pizza dough formulas, in baker’s percentages, for all common pizza types
Different ovens – gas, wood, electric, and coal – use distinct heat or fuel sources that can significantly influence the pizza’s texture and flavor. In this article, we’ll explore how each oven affects the baking process and, potentially, the final flavor and texture
This article focuses on the theoretical principles of how pizza is baked, specifically examining the methods by which heat is transferred during the baking process. While the information presented is primarily theoretical, it is both important and interesting, with practical applications that can enhance your pizza-making. We will explore the thermodynamics of baking pizza, the three methods of heat transfer, their effects on the baking process, and the significance of these factors
