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
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
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 pizza dough making (and dough in general) is knowing when the dough is ready for baking, as well as how to recognize and prevent over-fermentation and under-fermentation (also called ‘over-proofing’ and ‘under-proofing’). In this article, we’ll explore what over- and under-fermentation are, their causes, their effects on the dough and 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
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
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
