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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ROI of an automatic rounder and dough divider for pizzerias
Rising wages and limited time: For many pizzerias an automatic rounder with dough divider can make dough preparation more predictable, faster and more consistent. This article outlines benefits, ROI examples...
Susanne Hofacker |
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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: How flour protein and fermentation interact
Flour protein determines gluten strength in pizza dough; dough fermentation shapes flavour and texture. Here you’ll learn how the two interact — plus practical tips.
Susanne Hofacker |
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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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Pizza dough: flour, yeast, cold fermentation and storage
Answers to common questions about pizza dough: suitable flours, fresh or dried yeast, cold water, cold fermentation in the refrigerator, and freezing and thawing.
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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Pinsa — airy and flavourful
Pinsa is a Roman‑inspired flatbread variant with a flour blend, high hydration and long fermentation. We explain the differences to pizza and give practical preparation tips.
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 |
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Poolish Pizza Dough: A Preferment for More Flavour
Poolish is a loose preferment of equal parts flour and water with a small amount of yeast. Here is a tried-and-tested recipe with a clear dough schedule—ideal if your standard...
Susanne Hofacker |
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Special Doughs #1: Pizza dough with Biga
Biga is a firm, Italian preferment of flour, water and yeast. In pizza dough it typically adds more flavour, an open crumb and a stronger crust. Here you will find...
Susanne Hofacker |
