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: Baking technique
From pizza ovens to baking steel to the right temperature – here you’ll learn how to bake your pizza optimally and get the most out of your oven.
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…
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…
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.…
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…
Baking technique
🍕 Book presentation: In Pizza we crust – The world is a slice
The Pizza Book You Absolutely Need 😍 Release Date: 10/16/2025Pages: 320Price: € 46.30 (incl. VAT AT)ISBN: 978-3-7667-2808-1 👉…