https://cafebriopizza.com/ Wood-fired pizza, from dough ball to blistered crust en Sat, 05 Sep 2026 09:00:00 GMT https://cafebriopizza.com/neapolitan-pizza-dough-recipe/https://cafebriopizza.com/neapolitan-pizza-dough-recipe/Sun, 19 Jul 2026 09:00:00 GMTFor six 275 g Neapolitan-style dough balls, mix 1,000 g flour, 620 g water, 28 g salt, and 1 g instant dry yeast. https://cafebriopizza.com/wood-fired-margherita-pizza/https://cafebriopizza.com/wood-fired-margherita-pizza/Sun, 19 Jul 2026 09:00:00 GMTFor 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… https://cafebriopizza.com/wood-fired-pizza-marinara/https://cafebriopizza.com/wood-fired-pizza-marinara/Sat, 05 Sep 2026 09:00:00 GMTFor 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… https://cafebriopizza.com/wood-fired-pizza-oven-temperature/https://cafebriopizza.com/wood-fired-pizza-oven-temperature/Sun, 19 Jul 2026 09:00:00 GMTFor Neapolitan-style pizza in a home wood-fired oven, start with a 750–850°F (400–455°C) floor and a strong overhead flame. https://cafebriopizza.com/cold-ferment-pizza-dough/https://cafebriopizza.com/cold-ferment-pizza-dough/Sun, 19 Jul 2026 09:00:00 GMTCold-ferment pizza dough in a refrigerator at 40°F (4°C) or below for roughly 24 to 72 hours. https://cafebriopizza.com/wood-fired-mushroom-pizza/https://cafebriopizza.com/wood-fired-mushroom-pizza/Sun, 30 Aug 2026 09:00:00 GMTFor crisp wood-fired mushroom pizza, sauté 100 grams of sliced mushrooms per pizza until their released liquid evaporates, season them, then cool completely. https://cafebriopizza.com/how-to-launch-pizza/https://cafebriopizza.com/how-to-launch-pizza/Fri, 28 Aug 2026 09:00:00 GMTLaunch 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… https://cafebriopizza.com/pizza-dough-hydration/https://cafebriopizza.com/pizza-dough-hydration/Wed, 26 Aug 2026 09:00:00 GMTPizza dough hydration is the water weight divided by the flour weight, multiplied by 100.