Understanding the difference and when to use each for pizza.
Fast, predictable, neutral flavor. Great for beginners and when you need consistent timing.
Slower, variable, complex tangy flavor. Better digestibility due to longer fermentation. Requires maintaining a starter.
Many pizzaiolos use a small amount of sourdough (10-20%) alongside commercial yeast for flavor without the unpredictability.
The three variables that control fermentation. Understand how yeast amount, time, and temperature interact to produce perfect dough.
A poolish is the easiest pre-ferment to master. Learn how to make one and why it transforms your pizza dough.
Ready to bake? Jump into the dough calculator.
Make Sourdough PizzaTips on pizza dough, fermentation, hydration, and modern pizza styles. Plus: get free access to the first RISE Pizza Handbook PDF.