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 |
Dough & Dough Mixers
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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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Does pizza have to be round? Dough rest and shaping in practice
Home story from our baking practice: why do pizzas sometimes become oval? Which dough rest helps — and how do we stretch the dough into a rounder shape? Plus a...
Susanne Hofacker |
