Infusing pizza dough with flavor and finesse (Part One) We pizza makers immerse ourselves into the science, craft and business of perfecting pizzas every day. The basis for any great pizza is usually milled wheat of some type mixed with water and a f...

Entering Flour + Water Pizzeria in San Francisco’s Mission District, your eyes are immediately drawn toward a wall of windows encasing a room designed specifically for the dough-making process. “The magic of pizza and the foundation for it – th...

Compete to Win: Competition Pizza Dough So, you’re thinking of competing in a pizza contest? Welcome to a whole new world of pizza, where friends willing to help you are as necessary as remembering to bring the flour to make your dough. Competitors...

What is your plan if your pizza dough fails? hat’s the worst thing that could happen in a pizzeria? We’ve got insurance for everything you can think of when it comes to the people, the physical building, our equipment, etc. But do you have a plan...

Try your hand at New Haven-style pie ew Haven Style Pizza was started by the mass immigration of Italian immigrants from Italy to the U.S. to chase the American dream and help the USA during the Industrial Revolution. Italians helped build railroads,...

Crust Issue: Thin Crust Pizza Dough and Techniques The new trend of thin and cracker crusted pizzas has arrived and the options to integrate thin crusts into your menu-mix are everywhere. When you do a deep dive into thin crust pizzas in the country,...

The KEY to consistent pizza lies in your dough management systems Of all my years in cooking I have never met a more passionate person than a pizzaiolo/a. At times that passion may look like an argument with loud and fast talking and hand gestures ga...

How to make a crispy bottom pizza crust Pizza has come a long way in my short years as a pizzaiola. One of the things I love about our industry right now is how hungry people are for information. Pizza makers now want every last detail about how to m...

Scott Sandler’s take on using a simple pizza dough method called a straight dough mix or direct mix. Sourdough? Pre-Ferments, Biga, Poolish? Confused yet? Okay, you watched a few videos, heard some chatter, saw the trends, followed some influen...

Conditioners and improvers can help calm tough pizza dough Have you ever worked a busy night, and your job is to stretch everything, but it seems like you’re in for the worst upper body workout of your life as opposed to making pizza? One of the wo...

Question from a Pizza Today Reader: How do I fix pizza dough that is too soft? I received a question recently asking about how to correct dough that is too soft. My first question is: is it too soft on the table in its raw state, or too soft out of t...