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Flour Types & W-Value: The Complete Pizza Flour Guide

Tipo 00, Tipo 0, German Type 405, US bread flour — what actually matters for pizza is grind, ash content, protein and the W-value. Here is the no-nonsense guide.

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Latest Articles

Foundations

Bulk Fermentation, Proofing & Other Dough Stages Explained

Bulk fermentation, proofing, autolyse, and cold fermentation: We break down what each dough stage means and how they together determine the taste, texture, and airiness of your pizza.

9 min read

Pizza Styles

New York Style Pizza from a Wood-Fired Oven – Is it Even Possible?

New York Style pizza is traditionally baked in a gas-fired or deck oven. It can also be done in a wood-fired oven – if you work with moderate temperatures, longer baking times, and the right dough.

8 min read

Pizza Styles

Contemporary Pizza – What Modern Pizza Culture Really Means

Contemporary Pizza combines ancient Italian craftsmanship with modern dough science: high hydration, long fermentation, and a deliberately showcased crust.

9 min read