Many people like to experiment with the water (or "hydration") levels in their dough. But when you add more water, it can get harder to handle and shape. In summary, these are by best tips for...
Makes 2 medium dough balls about 275g, or 3 small dough balls about 180g This is my go-to dough that has come from hours of experimenting with different recipes - taking...
Guide To Long, Slow Pizza Dough Rising: All Questions Answered
Slowing down the rise of your pizza dough is a key step to making better pizza from the taste and texture benefits of longer fermentation. It's also useful to know how long you can store dough...
Pizza Stretching Vs Rolling: See How They Differ Side By Side
Stretching a pizza dough can be a daunting task for a beginner, and one that most are unwilling to try starting out. But rest assured, there is the trusty rolling pin that you can fall back on....
Should Pizza Dough Be Kneaded? I Tested Some Dough For Myself
There are recipes which use no kneading, other recipes which ask for 20 minutes of kneading. There is obviously some big differences here so let's get to the bottom of this. I tested two doughs...
With some pizza dough recipes adding extra ingredients such as sugar and oil, and some leaving them out - what is the reason for this? This article looks at the effects that these ingredients...
