Notes
Short pieces on technique, gear, and the small decisions that separate a good pie from a great one. Skim them in any order; nothing here is required reading.
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Building your first pizza setup
The essential tools, one flour, and two pantry staples that unlock serious home pizza without breaking the bank.
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Why dough hydration matters
Understanding hydration percentage helps you control your pizza's texture, rise, and workability—without falling into the high-hydration trap.
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00, bread flour, semolina: which when
Protein content and grind size determine how your dough behaves—here's when to reach for 00, bread flour, or semolina.
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Cold vs room-temp fermentation
Why a slow, cold ferment produces better flavor and texture than rushing your dough the same day you bake.
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Home oven, steel, outdoor pizza oven
Understanding what your home oven, a baking steel, or an outdoor pizza oven can actually do will change how you approach pizza.
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Why you stretch dough by hand
Rolling pins destroy the gas structure your fermentation built—here's why hand-stretching makes better pizza.
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Sauce fundamentals: cooked, raw, and salt
Why the best pizza sauce stays raw, what to look for in canned tomatoes, and when salt matters most.
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Cheese melting: low-moisture mozzarella and beyond
Why low-moisture mozzarella works better than fresh for most pizzas, and how blending cheeses creates better flavor and browning.