Dough & Hydration
With Germ Flour: What the wheat germ in pizza flour means
Con germe means "with wheat germ", not yeast and not whole grain. What flour with wheat germ can…
Category: Pizza Knowledge & Technology
Here you will learn everything about hydration, dough maturation, spreading, temperatures, and baking techniques. This knowledge will help you perfect your pizza and avoid typical mistakes. Perfect for anyone looking for more than just a recipe!
Baking technique
Ricotta Sauce for Pizza: Base & Finishing
A thin ricotta sauce for pizza that you use as a base before baking and as a finish…
Baking technique
Pizza dough bread: how to save overcooked dough
Pizza Dough Bread: How to tell if your over-proofed dough is still good, and how to turn it…
Baking technique
Make mini ciabatta yourself from leftover pizza dough
Make ciabatta yourself without any new dough: Two leftover pizza dough balls become four airy mini-ciabattas.
Baking technique
Make grissini yourself from leftover pizza dough
Make your own grissini from leftover pizza dough: no new dough needed, baked crispy in 20 minutes.
Baking technique
How much dough for one pizza? Dough weight explained
How much dough is really needed for a pizza – from 250g Neapolitan to 850g Focaccia, plus the…
Baking technique
Leopard spots on the pizza: Why your crust stays pale
Your pizza crust stays pale instead of leopard-spotted? The 4 factors – heat, dough management, hydration, and shaping…
Dough & Hydration
Brown spots in pizza dough: Defect or quality feature?
Discovered brown spots in pizza dough? In most cases, no reason to worry. This is how you recognize…
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 —…
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 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…