Tips, science, and techniques for better pizza dough
Biga is the secret behind the best Italian pizza crust. Here's a complete guide to making this traditional pre-ferment - from mixing to integration, with troubleshooting tips.
Not all stand mixers can handle pizza dough. Here's what to look for - motor type, torque, dough hooks - plus honest comparisons of KitchenAid, Ankarsrum, Bosch, Kenwood, and dedicated spiral mixers for every pizza style.
It might be the most fought-over question in food - does pineapple belong on pizza? From its accidental Canadian origin to Gino Sorbillo serving it in Naples, here's both sides of the debate and how to make pineapple pizza that actually works.
Which yeast is actually best for pizza dough? A deep dive into instant vs. active dry vs. fresh vs. sourdough - plus how much to use, brand recommendations, and a conversion chart.
Learn how poolish, biga, and sourdough preferments give pizza dough deeper flavor, better oven spring, and a lighter crumb - with step-by-step instructions for each method.
The flour you choose affects everything about your pizza - stretch, rise, chew, and browning. This guide breaks down protein content, the W-index, and which flour to use for every style and oven type.
Hydration is the single biggest lever you have over your pizza's texture, rise, and crumb structure. This guide covers what it means, how to calculate it, what ranges work for different styles, and how to handle dough once you push past 65%.
No yeast? No waiting. Here's a reliable quick-rise pizza dough recipe using baking powder, plus the styles that actually work best without fermentation - and the tricks that make a chemical-leavened crust look and taste like it took all day.
Sticky pizza dough isn't always a problem - but when it is, the fix depends on the cause. Here are the six most common reasons and what to actually do about each one, from mixing through stretching.
Pizza dough is a living thing - and it doesn't last forever. Here's how to tell the difference between beautifully aged and genuinely spoiled, plus storage tips to get the most out of every batch.
Cold-fermented pizza dough lasts 1 to 5 days in the fridge, with days 2-3 being the sweet spot for flavor and handling. Here's what affects shelf life, how to tell when it's gone too far, and what to do with over-fermented dough.
Not all pepperoni cups - it depends on the casing, the stuffing process, and how you bake it. Here's the science behind cupping pepperoni, the brands worth buying, and the oven tricks that make it work at home.