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 |
Dough & Dough Mixers
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Immersion-arm mixers: The art of dough kneading
Immersion-arm mixers work slowly with a stretching action — similar to gentle hand kneading. This article explains how they work, their strengths and limits compared with spiral mixers, and provides...
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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Kneading Bread Dough: How Structure, Volume and Flavour Develop
Good bread starts in the dough. Proper kneading develops the gluten network, traps fermentation gases and creates a moist crumb with stable structure. Learn the essentials — from hand kneading...
Susanne Hofacker |
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Kneading systems for dough mixers: an overview
Planetary, spiral and dipping-arm (twin-arm) mixers: this article explains the common kneading systems, their strengths and practical uses — from pizza dough to heavy doughs.
Susanne Hofacker |
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Twin-arm mixers: advantages for kitchens and bakeries
Twin-arm mixers are regarded as particularly gentle on dough and powerful – not only in bakeries, but increasingly at home. This article explains how they work, their benefits and applications,...
Susanne Hofacker |
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Preferments for Pizza Dough
Preferments such as Poolish, Biga or sourdough add flavour and structure to pizza dough. This guide explains the differences, signs of readiness and how to incorporate them into the final...
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 |
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Bernardi twin-arm mixer: Finding the right speed
How do you use the speed settings of a Bernardi twin-arm mixer sensibly? This post explains the practical approach: order of ingredients, switching between settings 1–5 and notes for medium...
Susanne Hofacker |
