Dough & Fermentation
How to Ball Pizza Dough: Shape, Seal and Cover
To ball pizza dough, weigh the portions, tuck the edges underneath and round each piece gently.
Wood-fired pizza, from dough ball to blistered crust
Neapolitan Pizza Dough Recipe: 4 Ingredients, 24-Hour Rise
For six 275 g Neapolitan-style dough balls, mix 1,000 g flour, 620 g water, 28 g salt, and 1 g instant dry yeast.
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Cold Ferment Pizza Dough: How 24-72 Hours Changes Flavor
Cold-ferment pizza dough in a refrigerator at 40°F (4°C) or below for roughly 24 to 72 hours.
Oven & Fire
How to Launch Pizza Without Sticking or Folding
Launch pizza by stretching it on a lightly floured bench, transferring the bare skin to a clean, dry wooden peel, topping it lightly and quickly, and…
Dough & Fermentation
Pizza Dough Hydration: Choose the Right Percentage
Pizza dough hydration is the water weight divided by the flour weight, multiplied by 100.
Dough & Fermentation
Pizza Dough Troubleshooting: Diagnose Before You Fix
Start pizza dough troubleshooting with when the problem appeared: mixing, rising, shaping or topping.
Recipes
Wood-Fired Margherita Pizza Recipe (90-Second Bake)
For one 11–12-inch wood-fired Margherita, stretch a fully proofed 250 g dough ball and top it with 80 g crushed tomato, 70–80 g well-drained fresh…
Wander
Dough & Fermentation
Dough & Fermentation
Baker's percentages, hydration, and ferment schedules — the crust is decided here.
