Q: I’ve heard you recommend that the yeast not be put into the water with the salt and sugar. Why is this? A: Both salt and sugar can exert a great osmotic pressure (they impede the ability of the yeast to absorb nutrients through the yeast cell wall/membrane). This effect can impair … More

Blown dough is the bane of every pizzaiolo’s existence, but there is a quick solution that should work anytime you need it. Make sure to keep your emergency dough formula stored in a place where you can always find it when you need it. Q: What is emergency dough, and … More

Does local water influence the taste of the finished crust? Not as long as the water is potable and doesn’t have any “off” flavors. If your local water is bad, a simple fix is to install a suitable water filter designed to address the issue at hand. Q: I’ve heard so many stories … More

Once your ingredients are well-incorporated into the dough, you can stop mixing right then and there. The key is to mix your dough until it develops a smooth-looking skin, which will make it easier to handle during the scaling and balling process. Related: How to calculate bakers percentage in dough … More

If you make mistakes in preparing refrigerated dough for your pizza, your oven tender will develop a needless attraction to the bubble popper. Here’s how to greatly reduce or eliminate your bubble troubles after removing the dough from the cooler. Q: I keep having problems with bubbles in my refrigerated … More

If your pizza sticks to the peel when you put it in the oven, you might be using the wrong kind of peel for that purpose. Another possible culprit: the peel dust. Plain flour works, but there are some better alternatives. Related: Solving the double zero flour equation The late, … More