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.
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.
How to Cover Pizza Dough: Lid, Plastic Wrap or Damp Cloth?
The wrong cover ruins fermentation. Here is the simple ranking — airtight lid first, plastic wrap second, damp cloth as emergency. Never a dry cloth.
Pizza Sticks to the Peel? Here Is Why and How to Fix It
The most common reason a pizza refuses to launch is not the peel — it is time. Here is the complete checklist: dusting, technique, peel choice, and the 30-second rule.
Canotto Pizza: What It Is and Why the Cornicione Looks Like a Life Raft
Canotto means "rubber dinghy" in Italian. It is the contemporary Neapolitan style with an extreme, balloon-like cornicione. Here is what defines it and how to bake one.
How to Stretch Pizza Dough: Hand Techniques That Work
Stop fighting your dough. The complete guide to hand-stretching — from first press to final launch on the peel.
Can I Use a Stand Mixer?
When to use your hands vs. a machine for pizza dough.
Why Does My Dough Stick to Everything?
Handling sticky high-hydration dough without adding too much flour.
Can I Make Pizza Dough Ahead of Time?
Batch making, storing, and freezing pizza dough for later.
How Do I Know When My Dough Is Ready?
Visual and tactile signs that your pizza dough is properly fermented.
Why Is My Pizza Soggy in the Middle?
Common causes and fixes for a wet, undercooked pizza center.
Which Salt for Pizza Dough?
Fine sea salt, kosher, table salt — does the type really matter?