The amount of yeast you need is probably less than you think. Try reducing the yeast amount in your recipe so that you can control fermentation, and allow it to rest for longer to create a...

00 flour is a fairly uncommon flour that many people do not know much about. This article looks at some common questions on the topic. The flour originates from Italy, and does not refer to...

When a recipe says to get the dough smooth and elastic, what has happened when it stays a rough ball that tears easily? You've kneaded it for well over the recommended time but it is still a...

I think that kneading pizza dough often has a lot of bad instructions in recipes. After trying out countless recipes I now know that the lengthy times that most recommend just aren't required....

With many flour types out there, it can be confusing to know what to use when you are buying ingredients for pizza. Some recipes call for pizza flour - but what exactly is pizza...

Learning a bit more about bakers percentages and dough formulas is an important step in making better pizza more consistently. Hydration is one of these percentages and this affects the pizza...