A shot of a crispy pizza being shattered into many crispy pieces

The Complete Guide to Crispy Pizza: All the Ways to Create a Crispier Crust

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

A pizza baked in a home oven

How to Bake Pizza in a Home Oven: Everything You Need to Know [A Practical Guide]

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

A picture of different types of baking surfaces (chammote stone, cordierite stone, biscotto, steel, stainless steel)

Pizza Steel vs. Stone: The Ultimate Guide to Baking Surfaces [Properties, Differences, Uses & More]

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

A frozen pizza dough inside the freezer

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

Instant yeast being added to a bowl

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

Illustration of dough fermentation tests: volume test, finger poke test, bubbles test

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

An illustration of a happy, properly fermented dough and a sad, overfermented dough

Under and Over-Fermentation in Pizza Dough Explained: Causes, Effects on Dough and the Final Product, and How to Prevent It

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