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…
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
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…
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…
Pizza Knowledge & Technology
Do you always need pizza flour?
This question comes up again and again. In comments, in messages, in workshops: Do you always need pizza…