Stretching pizza dough without tearing is a skill every home pizza maker needs. Here is the step-by-step technique that actually works.
Category Archives: Pizza Dough & Technique
Pizza Flour Guide: 00 Flour vs All-Purpose vs Bread Flour
The flour you use determines the texture and chew of your pizza crust. Here is a complete breakdown of 00 flour, all-purpose, and bread flour for pizza.
Pizza Dough Hydration: The Complete Guide (60% to 80%)
Pizza dough hydration is one of those concepts that sounds technical but unlocks enormous improvement once you understand it. Whether your dough keeps tearing, your crust comes out dense and cracker-like, or you’re chasing that open, airy crumb you see in photos — the answer almost always comes back to hydration. This guide covers everything:Continue reading “Pizza Dough Hydration: The Complete Guide (60% to 80%)”
Pizza Dough Hydration Guide: 60% vs 65% vs 70% — What Works Best?
By Julius | InsiderPizza.com I have been making pizza at home for over a decade, and if there is one variable that changed my results more than anything else — more than flour type, more than fermentation time, more than oven temperature — it is hydration. The ratio of water to flour in your doughContinue reading “Pizza Dough Hydration Guide: 60% vs 65% vs 70% — What Works Best?”
Authentic Neapolitan Pizza Dough Recipe
This Neapolitan pizza dough recipe is the one I keep coming back to. I have tested it across dozens of flour brands, fermentation windows, and hydration levels. The formula below is what I use when I want a consistently excellent result — blistered cornicione, soft and extensible base, minimal crumb that still has structure. Authentic,Continue reading “Authentic Neapolitan Pizza Dough Recipe”
Why Your Homemade Pizza Dough Sucks (And How to Fix It)
Stop blaming your oven. A pizzeria operator breaks down the real reasons your homemade pizza dough fails — and exactly how to fix each one.