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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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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Baking Pinsa requires practice
Pinsa tastes great, but getting there takes practice. We share our first attempts with a high-hydration dough, pre-baking at approx. 300 °C and the handling tips that helped us.
Susanne Hofacker |
