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
This article is your ultimate guide to baking pizza in a home oven, packed with practical tips for achieving the best results. We’ll explore the key principles of home pizza baking, including baking modes, temperatures, timing, and more. Along the way, you’ll find plenty of helpful techniques to create the perfect pizza right in your own kitchen
Cordierite stone, pizza steel, biscotto, or aluminum – what’s the best surface for baking pizza? In this article, we’ll explore the most popular baking surfaces, breaking down their properties, impact on baking, pros and cons, and ideal uses. Whether you’re deciding which surface to buy or looking to improve your pizza-making setup, this guide has everything you need to make an informed choice
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
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 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
