As an Amazon Associate, insiderpizza.com earns from qualifying purchases at no extra cost to you. The packet in the drawer is probably active dry. The vacuum brick on baking sites is usually instant. Fresh cake yeast lives in the fridge case and dies if you forget it. Same species of yeast. Three different tools forContinue reading “Instant vs Active Dry vs Fresh Yeast for Pizza Dough”
Bleached vs Unbleached Flour for Pizza Dough
As an Amazon Associate, insiderpizza.com earns from qualifying purchases at no extra cost to you. The bag in the pantry is probably bleached all-purpose. That is the grocery-store default. You can make pizza dough with it. The question is whether you should, and what you give up in gluten, chew, and flavor if you do.Continue reading “Bleached vs Unbleached Flour for Pizza Dough”
Pizza Cutter Types: Wheel vs Rocker vs Scissors
As an Amazon Associate, insiderpizza.com earns from qualifying purchases at no extra cost to you. You already baked the pie. Now you have to divide it without wrecking the toppings or crushing the crust. That job belongs to one of three tools: a classic rolling wheel, a rocker (mezzaluna-style) blade, or pizza scissors. Same goal.Continue reading “Pizza Cutter Types: Wheel vs Rocker vs Scissors”
Best Pizza Sauce Recipe: No-Cook vs Cooked Versions Compared
Should you cook your pizza sauce or use it raw? We compare both methods and share the best recipe for each style — plus tips on tomato variety, seasoning, and consistency. Continue reading “Best Pizza Sauce Recipe: No-Cook vs Cooked Versions Compared”
Chicago Deep Dish Pizza Recipe: The Authentic Version
Make authentic Chicago deep dish pizza at home with this step-by-step recipe. Buttery cornmeal crust, layered fillings, and crushed tomato sauce on top — just like Lou Malnati’s. Continue reading “Chicago Deep Dish Pizza Recipe: The Authentic Version”
Sourdough Pizza Dough Recipe: Long Fermentation for Maximum Flavor
Use your sourdough starter to make incredible pizza dough. This slow-fermented recipe delivers complex flavor, better texture, and easier digestion than same-day dough. Continue reading “Sourdough Pizza Dough Recipe: Long Fermentation for Maximum Flavor”
Pizza Stone vs Pizza Steel: Which One Should You Buy?
Pizza stone or pizza steel? We compare heat retention, preheat time, durability, and results to help you choose the right baking surface for your home oven. Continue reading “Pizza Stone vs Pizza Steel: Which One Should You Buy?”
Best Mozzarella for Pizza: Fresh vs Low-Moisture vs Burrata
The mozzarella you choose dramatically affects your pizza. Here is the complete guide to fresh, low-moisture, and burrata mozzarella for pizza. Continue reading “Best Mozzarella for Pizza: Fresh vs Low-Moisture vs Burrata”
How to Stretch Pizza Dough Without Tearing (Step-by-Step Guide)
Stretching pizza dough without tearing is a skill every home pizza maker needs. Here is the step-by-step technique that actually works. Continue reading “How to Stretch Pizza Dough Without Tearing (Step-by-Step Guide)”
Ooni Koda 12 vs Koda 16: Which Size Should You Buy?
The Ooni Koda 12 and Koda 16 are the two most popular gas-fired pizza ovens. Here is exactly how they differ and which one is right for you. Continue reading “Ooni Koda 12 vs Koda 16: Which Size Should You Buy?”