Ingredients
The Forgotten Pasta City: Pastificio Marulo
Torre Annunziata was once Italy's pasta capital, now almost forgotten. Pastificio Marulo brings it back with bronze dies,…
Author: klausi
Klausi is the founder of PizzaLaden.at and a passionate home pizzaiolo from Austria. On PizzaStunde.com he shares hands-on tips about dough, equipment and technique — and in his shop you'll find everything you need to make authentic pizza at home.
Baking technique
Pizza at 35°C: How to master dough and toppings in the summer heat
Heatwave, 35°C and still making pizza? What the community knows about dough, topping cooling, and food safety in…
Accessories
Wood, stainless steel, or granite — what’s the best surface for kneading pizza dough?
Which work surface is best for pizza dough? Honest comparison of wood, stainless steel, granite, and marble —…
Dessert pizza
Tiramisu Pizza: How I Made a Blind-Baked Crust for Dessert
I just tried to see what happens when you put tiramisu on a pizza base. Spoiler: It works…
Baking technique
Pre-baking pizza crust: 3 methods tested – which is the BEST?
Pre-baking pizza dough without it puffing up? Klausi tests 3 methods live – ice cubes, fork & weight.…
Pizza Stories
5 Days in Naples: Pizza Trip, 80,000 Steps, and Too Much Good Food
I spent 5 days in Naples – for pizza, pasta, cheese, and wine at Vesuvius. My honest travel…
Pizza Knowledge & Technology
San Marzano DOP Explained: What’s Really Behind DOP and IGP?
From Champagne and Bordeaux to Parmigiano and San Marzano: We explain the difference between DOP and IGP using…
Focaccia & Pan Pizza
Pizza al taglio, in teglia & Focaccia – 1 dough, 3 variations
Focaccia, Pizza in teglia and Pizza al taglio – all three from a single dough with Caputo Aria…
Baking technique
Pizza Dough Hydration (Water Content): 60%, 70%, or 80% – What’s the Difference?
What hydration (water content) is right for your pizza dough? Klausi explains the AVPN standard, his personal sweet…
Baking technique
Pizza with zucchini: Zucchini cream as a base
Pizza with Zucchini Done Right: Why you never put raw zucchini on the dough and how the zucchini…
Baking technique
Letting pizza dough rise: 24, 48, or 72 hours?
How long can pizza dough rise in the refrigerator? I baked it after 6 days - what I…
Baking technique
Pizza dough tears when spinning? The most common causes
Pizza dough tears when turning in the oven, the cheese lands on the stone? These are the most…