In pizza making, much attention is given to fermentation, baking, and flour selection, while kneading often gets overlooked, not receiving the recognition it deserves. This article will lay out the theoretical and practical foundations of kneading, a step that plays a crucial and direct role in affecting pizza quality
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
If you ever need to convert between dry and fresh yeast (or vice versa), this article provides guidance on how to make the conversion easily, including a simple conversion chart that covers all types of yeast
The W rating in flour, also referred to as the W index or W factor, is often viewed as a crucial criterion when selecting pizza flour. In this article, we will explore the W rating, discussing its origins, what it truly measures, its limitations, and why it may not be as essential for pizza makers as is commonly believed
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
Cold fermentation is the most popular method for fermenting pizza dough, but what is the best approach? In this article, we will learn how to master the process of cold fermentation and explore two effective methods to consistently produce high-quality dough
Room temperature fermentation may be more challenging compared to cold fermentation, but it also offers greater rewards. In this article, we will learn how to perfect the process of fermenting pizza dough at room temperature. By following a few key principles, you can quickly achieve excellent results and elevate your pizza-making skills.
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
