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 |
Dough & Dough Mixers
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Country-specific flour types compared
Italian 00, French T65 or German Type 550: Flour is classified differently by country. This overview explains what the designations mean and how to choose suitable flours for pizza, bread...
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 |
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Gluten-free flours: overview and baking tips
Baking gluten-free requires different ingredients and techniques. This overview lists common gluten-free flours, starches and binders — plus practical tips for successful results, also in a wood-fired oven.
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 |
