Gluten-free Neapolitan-style pizza dough
Gluten-free Neapolitan-style pizza? With a suitable flour mix, precise dough handling and consistent kneading in the Miss Baker XL from Bernardi you can achieve a light rim and a thin...
Susanne Hofacker |
Dough & Dough Mixers
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Poolish: Preferment for Airy Pizza Dough
Poolish is a soft preferment of flour, water and a small amount of yeast. It adds flavour, extensibility and an open crumb to pizza dough. Here you’ll find origin, benefits,...
Susanne Hofacker |
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Canotto-Style Pizza: The Airy Cornicione from Precise Dough Management
Canotto-Style Pizza stands for an extremely airy, highly risen rim — a modern interpretation of the Neapolitan tradition. The article explains origins, dough management, shaping technique and oven requirements for...
Susanne Hofacker |
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Pizza dough variations: beer, semola and olive oil
Love pizza and want to vary your pizza dough? Three simple ideas change flavour and texture: beer, semola and olive oil.
Susanne Hofacker |
