Excellent dough balls and make very tasty pizzas. Will purchase again.
The best dough we've had. Easy to stretch and very very light.
Game changer using this cheese. The pizza doesn't get soggy! Love Dough Dorks!
Pizza Articles Archive
Weigh, Autolyse, Fold, Chill: Pizza Dough Hydra...
Practical science advice for home bakers: why 60–70% hydration works, plus weighing, autolyse, folding, and cold retard tips.
3 Sauces, 8–10 Toppings: Easy Pizza Party Menu ...
Plan a low stress pizza party using 3 sauces, 8–10 toppings, clear portion and timing rules, plus ready-made dough options to cut prep and oven headaches.
5 Minute Raw Pizza Sauce for UK Ovens That Won'...
Make a 5 minute raw pizza sauce for UK ovens. Choose ripe canned tomatoes, drain and pulse to stop soggy crusts, then bake hot or pair with 48 hour dough.
Keep Oven Spring When Hand Stretching Pizza Dou...
Master press, V press, and knuckle drape. Use a 30–60 minute warm up and 48 hour fermentation tips to preserve interior gas and get better oven spring.
UK Bakers: Keep Fresh Yeast Active. Fridge 0–4°...
A practical UK workflow: fridge 0–4°C for 1–2 weeks, freeze portions 3–6 months, thaw and proof in 5–10min, or use 48 hour ready dough.
Get a 1–2 cm Neapolitan Pizza Cornicione in UK ...
Make a puffy, leopard spotted Neapolitan cornicione at home using AVPN size, 48 hour fermentation, and practical UK oven techniques.