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Everything on Brio Pizza Journal, organised by topic.

Dough & Fermentation

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.
Neapolitan Pizza Dough Recipe: 4 Ingredients, 24-Hour Rise — Neapolitan pizza dough uses four ingredients in baker's percentages: 00 flour (100%), water (62%), fine sea salt (2.8%), and instant dry yeast (0.1%).
Pizza Dough Hydration: Choose the Right Percentage — Pizza dough hydration is the water weight divided by the flour weight, multiplied by 100.

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…
What Temperature Should a Wood-Fired Pizza Oven Be? — For Neapolitan-style pizza in a home wood-fired oven, start with a 750–850°F (400–455°C) floor and a strong overhead flame.

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…
Wood-Fired Mushroom Pizza: Crisp, Not Soggy — For crisp wood-fired mushroom pizza, sauté 100 grams of sliced mushrooms per pizza until their released liquid evaporates, season them, then cool completely.
Pizza Marinara Recipe: Tomato, Garlic and Oregano — For four 12-inch pizza marinara, use four 250 g dough balls, 360 g crushed peeled tomatoes, four small garlic cloves, 2 g dried oregano, 28 g extra-virgin…