Pizza Stone vs Pizza Steel in a Home Oven
Steel browns a pizza base faster in an ordinary oven while stone is gentler and lighter, so the right choice depends on…
7 min read
Category
Bread & Pizza Dough
How to Convert Any Yeast Recipe to Sourdough
Swap the yeast for ripe starter, take out the flour and water it brings, and give the dough the extra hours it…
7 min read
What Is Vital Wheat Gluten and When Should You Use It?
Vital wheat gluten is concentrated wheat protein that strengthens weak flour, whole wheat loaves and chewy bagels in small doses.
7 min read
Pullman Loaf Pans: How Much Dough for Perfect Square Slices
Lidded Pullman pans take less dough than open tins, so here are the weights that fill the corners without crushing the crumb.
7 min read
How Much Salt Should Go in Bread Dough?
Around 2% of the flour weight is the standard for bread, with a little more for pizza and a little less for…
7 min read
Pizza Dough Hydration: Which Percentage Fits Your Oven
Hot, fast pizza ovens suit drier dough and slower home ovens suit wetter dough; find the range that matches your setup.
7 min read
Cold Fermentation for Pizza Dough
A day or three in the fridge gives pizza dough deeper flavour, better browning and an easy stretch with very little yeast.
7 min read
How Much Dough for a 9×5 Loaf Pan
A standard 9 × 5 in pan takes about 885 g of dough for a domed loaf, but measure yours first, because…
7 min read
Neapolitan vs New York Pizza Dough
Neapolitan dough stays lean for a blazing oven, while New York dough adds oil, sugar and heavier balls so it browns at…
7 min read
Bread Flour vs All-Purpose Flour
The real difference is protein; here is what it changes in dough, which baking needs which flour, and how to swap one…
7 min read