Getting a crunch with a drier dough

I should dedicate a full post to the Pizza Dough Calculator, but for today just a quick note. I usually tend to go with a higher hydration dough (i.e. 64%-66%), but today I opted for a much drier dough  (i.e. 58%). The results make complete sense and I loved it.


A wetter dough is great for a Neapolitan dough because it results in a softer,

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Stretching the dough – hand stretch

I’m sure there’s a more official name for it but I’ll call it the hand stretch. There’s also the slap hand, knuckle stretch, and toss, but I’ll leave those for another day. Regardless of the method you use a few items to always keep in mind to stretch the dough properly. I’ve include a video after the break,

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