Common pizza dough problems and how to fix them This extensive guide for troubleshooting your pizza dough and pizza crust answers common pizza dough problems to help you make a better pizza. Whether you are a professional pizza maker and pizzaiolo or...

When is a pizza dough overproofed and how do you fix it When you knead to rise above over-proofed dough. t has happened to all of us. You’re working in your busy pizzeria, the line in the lobby snakes to the door, all your ovens are full, increasin...

Pizza Today creates hub for common dough questions Pizza Today has built a vast vault of dough articles in our 40-plus years. Through Dough Doctor, Knead to Know and Kitchen features, we have helped pizzeria operators and pizza makers learn more abou...

Question from a Pizza Today Reader: How do I incorporate more alternative/whole grains and what’s its effect on gluten development? Whole Wheat Wander So, you want to make whole wheat dough? When I first started, whole wheat was terrible. It was de...

Learn how to make the year’s biggest pizza styles: Detroit, New York, Grandma, Sicilian, Chicago Thin We’re predict which pizza style will be the year’s trending pizza style. During our recent pizzeria operator survey, we asked which pizza styl...

A Pizza Today Reader asks: I add old dough to new dough but have noticed it’s more acidic. When is it too much and what makes it ‘too much’? What does PH do to dough? You asked so you shall receive! Let’s talk about pH or acidity in dough. No...

Crust Encounters of the Third Kind There was a time on the Italian peninsula where gruel-eaters ruled. The ancient Etruscans of Italy ate a thick porridge of spelt and hot water called Puls. Then three things happened to evolve this gruel. The first ...

Blend it like Beckham “Today’s pizzamakers are fortunate to live in an era wielding not only a diversity of grains, but also the knowledge of nutrition, gluten strength and fermentation to harness their full potential. The Fertile Crescent has co...

Laura Meyer shares the most common pizza dough questions she has received The more you learn about fermentation the more you understand how little you actually know. Learning to make dough, especially sourdough, is just like raising a child. You crea...

Water Works and Pizza When I first sat down to talk all things water, I figured there was a really meaningful haiku out there about the beauty and amazing thing that is water. But all I could keep thinking about was Adam Sandler in the movie Waterboy...

Butter Crust: When Pizza and Butter go hand in hand, there’s no margarine for error. Many pizza makers are turning to different ways to enhance their customers’ pizza experience by using fats into and on top of their pizza crusts. Butter is one o...

Maximizing your foundational awareness of pizza crust “The greatest danger occurs at the moment of victory.” — Napoleon Bonaparte 1769-1821 Every year in pizza competitions, I see the one blaring mistake at the most crucial time. An excellent a...