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…
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
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…
Pizza Knowledge & Technology
The Witt Piccolo Rotante – Small Oven, Big Pizza Adventure! 🍕
Hey Pizza Lovers! There’s news from my outdoor kitchen again, and yes, it’s about pizza! But not just…
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…
Pizza ovens
The new Witt Rotante Control 16” – Pizza oven with rotation and Smart Control 🍕🔥
New in the Program 🎉 The brand new Witt Rotante Control 16” is here! 🤩 I’ve been looking…
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 👉…