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
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
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
to convert between dry and fresh yeast (or vice versa)? This article provides a handy conversion chart to easily switch between all types of yeast. You’ll also learn why converting between fresh and dry yeast is important and how to do it accurately
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
The W rating in flour, also known as the W index, is often regarded as a key factor when choosing pizza flour. In this article, we explore its origins, what it actually measures, its limitations, and why it might not be as critical for pizza makers as many believe
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
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
If you’re passionate about pizza making, you’re likely familiar with the terms ‘bulk fermentation’ and ‘ball fermentation.’ In this article, we’ll explore these concepts, understand how each step affects the dough, and answer the common question: what is the optimal duration for bulk and ball fermentation
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
