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: Dough & Hydration
Everything about water content, flour types, kneading times, and dough maturation. Learn how to properly spread and perfect your dough.
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…
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…
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
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…
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…
Dough & Hydration
🍕 8-Hour Pizza Dough – Perfect for spontaneous pizza!
Sometimes you don’t have 48 or 72 hours to let dough mature – but that doesn’t mean you…