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Mastering Pinsa Romana: A Deep Dive with Lesaffre, PMQ & The North American Pizza & Culinary Academy

Recent Headlines

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Food & Ingredients

Expert Tip: How to Correctly Add Ice to Your Pizza Dough

Dough Information Center

Born to Bake: A Fond Remembrance of Tom ‘The Dough Doctor’ Lehmann

Food & Ingredients

Time as an Ingredient: Why Some Pizzerias Ferment for 5+ Days—and Why Others Don’t

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Level Up Your Pizza Game With These Tried-and-True Dough Hacks

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Is Your Thin-Crust Pizza Too Tough and Chewy? Here’s What to Do

This photo shows John Arena pouring olive oil into a pan of dough.

Video: Master Pizzaiolo John Arena Explains How To Make New York-Style Pizza Dough

This photo shows the owners of Florish with a local TV show host in the studio kitchen with their arms around each other.

Top-Rated Woman-Owned Pizzeria Will Have to Close

This photo shows co-owner Gena Di Paolo stretching dough in the kitchen at Geno D's.

Women-Owned Pizzerias Get Recognition From Yelp for National Pizza Day

This photo shows a group of employees in front of a newly opened Pizza Guys location.

Growing Brand Turns 40 and Hits New Milestone: 100-Plus Locations Systemwide

Dough Information Center

Special Reports

The 2025 Dough Survival Guide by PMQ Pizza: Taming the Beast That Makes the Feast

This photo shows a pizza that's one-half Old World sfincione and one-half modern-style.

Video: Metro Pizza’s John Arena Makes a Sfincione Pizza in Both Traditional and Modern Styles

This photo shows John Arena's hands sprinkling cheese on bruschetta.

John Arena: How to Turn Your Pizza Dough into Artisan Bread for Various Menu Items (Video)

This photo shows a pair of cross-stacked dough trays, with the top tray containing nine dough balls.

How to Cross-Stack and Downstack Your Pizza Dough Trays and Why It Matters

This shows a male chef, seen only from the chest down, prepping a ball of pizza dough on a table, with his hands pressed together over the dough.

Is Your Dough Missing Something? Try Adding Herbs and Seasonings in Moderation

This photo shows a cheesy pan-fried Sicilian pizza fresh out of the oven.

Video: How to Make a Pan-Fried Sicilian Pizza With Lloyd Pans

Doughs and Don’ts: Three Pizza Chefs Share Their Tips for Achieving a Delicious Crust

Back Yard Pizza Shenanigans with MFG Tray

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Experiencing Bubble Troubles in Your Pizza Crust? The Sauce Might Be the Prime Suspect

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Master Pizzaiolo/Instructor Wilhelm Rodriguez: How to Correct 4 Common Dough-Making Mistakes

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‘How to Bake Bread’ Author Michael Kalanty: Optimizing Your Pizza Dough

This photo shows nine dough balls arranged next to each other on a tray.

Why Temperature Control Is Essential to Keeping Dough Balls in Tip-Top Shape

This photo shows a pizza with a beautifully blistered crust being peeled out of a wood-fired oven.

How to Add More Oven Spring to Your Pizza Dough

This photo shows a batch of rolled dough balls placed on a wooden board, with a lot of flour sprinkled throughout.

What Are the Pros and Cons of Adding Eggs to Your Pizza Dough?

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Everything You Need to Know About the Various Dough Forming Methods

This photo shows a vegetarian pizza with Mozzarella cheese, grilled zucchini, mushrooms, red onion, pepper and fresh basil. Italian pizza on wooden table background.

Why Does Your DELCO Pizza Turn Soggy, and What Can You Do to Prevent It?

This photo shows a thick-crust Margherita pizza that's heavy on the melted cheese.

Dough Tips: How to Achieve a Lighter and More Flavorful Thick-Crust Pizza

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To Check Gluten Development in Your Dough, Try the Windowpane Test

This photo shows various bags of yeast from LeSaffre along with a large mixing bowl.

How to Decrease Dough Mixing Time and Add Flavor to Your Pizza With LeSaffre (Video)

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Dough Information Center

Food & Ingredients

Autolysis: Try This Easy Hack to Get Better Crust Flavor and Chew Every Time

Top Dough Information Center News

Recipe Video: How to Make a Pan-Fried Sicilian Pizza (Featuring Lloyd Pans)

This photo shows Leo and one of his students holding a pair of rectangular pizza crusts in a pizza shop.

Chef Leo Spizzirri Offers Fresh-and-Hot Tips For Take-And-Bake Pizza

Dough Tips for Start-Ups: How To Calculate Bakers Percent

This photo shows a beautiful calzone, sliced in half, with cheese, meat and veggies

9 Non-Pizza Items You Can Make With Your Existing Pizza Dough

This photo shows two thin-crust pizzas, the most prominent one topped with sausage and pepperoni.

How to Eliminate or Minimize Snap-Back in Your Pizza Dough

Why Does My Pizza Keep Sticking to the Peel?

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Getting the Best Use Out of Your Pizza Dough Boxes

To Cook or Not to Cook Your Pizza Sauce?

A Guide to Pizza Dough Equipment for Newcomers

this photo shows the results of using frozen pizza dough in a pizzeria

Three Ways to Add a Little Flavor to Your Frozen Pizza Dough Balls

This photo shows a pizza maker (from the elbow down) spreading sauce on a New York-style pizza crust.

How to Get That Chewy Texture in Your New York-Style Pizza

Male chef hands knead dough with flour on kitchen table side view

How Colder Weather Can Wreak Havoc on Your Pizza Dough

Michael Kalanty: How to Create a Sourdough Starter

Is Undermixing Pizza Dough as Bad as It Sounds?

This photo shows a line of three dough balls on a dark gray table.

What to Do When Your Pizza Dough Comes Out Wet and Sticky

This photo shows Chef Leo Spizzirri in a white chef coat standing between the two brothers who own Zaza's Pizza in Chicago

Leo Spizzirri: Flour Protein and Dough Fermentation Time

Here’s What Pizza Makers Need to Know About ’00’ Flours

How to Achieve the Right Pizza Dough Temperature

a smiling chef spins pizza dough in the air. He's wearing a white chef's coat. Behind him, another man in a white shirt can be seen working with his back towards the camera.

Experts Discuss the Power of Flour in Pizza Recipes

Garlic cloves in a black bowl shot from above on rustic brown background. A garlic bulb an three cloves are beside the bowl. An old kitchen knife is at the right of an horizontal frame.

Adding Garlic to Your Pizza Dough for Better Flavor

Submarine sandwich made with turkey, ham, cheese lettuce and tomato on a hoagie roll with lettuce and tomatoes in background

How to Make Sub Rolls Using Pizza Dough

Wild Flours: Creating the Perfect Blend for Pizza Dough

Male chef hands knead dough with flour on kitchen table, shown from a side view

5 Fast Facts About Flour for Pizza Dough

Homemade yeast dough ball for pizza on floured wooden table

Why You Should Put Yeast into Dough Separately from Salt and Sugar

How to Make Emergency Pizza Dough

How Local Water Affects Your Pizza Dough

A Simple Solution to Your Pizza Dough Bubble Troubles

Mixers to the Max: Getting the Most out of Your Dough Mixer