Cold fermentation or room temperature fermentation – which method makes the best pizza dough? In this article, we’ll explore each method, discussing their unique characteristics and impact on flavor and texture, their advantages and disadvantages, and ultimately guide you in choosing the ideal fermentation method for your pizza-making style
Determining the precise amount of yeast to use in pizza dough is crucial for achieving the perfect texture and flavor. In this article, we will explore the factors that affect the fermentation rate of pizza dough and guide you on how to determine the optimal yeast amount for your dough
Understanding the science of fermentation is key to mastering pizza dough, transforming it from a simple mixture of flour, water and yeast into a complex, flavorful foundation for your pizza. In this article, we will learn why long fermentation is crucial for pizza dough, exploring how it enhances flavor and texture while covering all the processes the dough undergoes during fermentation
Italy, the birthplace of pizza, offers a wide range of pizza styles, each representing the country’s diverse culinary traditions. This article explores the history of the most popular kinds of Italian pizza, from their beginnings to the present day, discusses the distinctive features of its various styles, and provides guidelines for their preparation
Whether you prefer thin and crispy or thick and hearty, there’s a pizza style in the US for everyone. In this article, we will explore the origins and history of the most popular pizza styles in the US, discuss their unique characteristics, and provide general guidelines for preparation
Biga and poolish are two popular preferments that can greatly enhance the flavor and texture of pizza dough (or any dough for that matter). However, many people are unsure about the differences between them. In this article, we will provide you with all the information you need to understand the practical differences between poolish and biga
In this article, we’ll explore what a preferment is, how it affects the dough, its advantages and disadvantages, the common types of preferments, and how to prepare and use them effectively
Italian flours have a unique reputation for being ideal for making pizza dough and other baked goods. But what makes them so special, and are they truly essential for pizza-making (or any other baking)? This post aims to clarify these questions and offer a different perspective on Italian flour
This guide will provide you with the necessary steps to use PizzaBlab’s pizza dough calculator effectively. Although the calculator may seem complex and overwhelming at first, fear not. Once you grasp the underlying principles (which won’t take long), you’ll be able to effortlessly make dough that perfectly suits your preferences
What makes pizza flour unique? Why are there so many options to choose from? What are the actual differences between them, and how do we select the most suitable one for our specific needs? In this post, we will explore everything you need to know about choosing flour for making pizza, with one goal in mind – answering any questions you have ever had about pizza flour
