Have you ever had pizza dough that was too dry? Or maybe it was too wet? Maybe it didn’t rise at all? Well, there’s a reason for that! If you’ve ever tried making pizza dough, then you’ll know that it can be quite tricky. There are lots of variables involved, such as temperature, humidity, and …
Have you ever noticed that your dough keeps cracking after baking? If yes, then you might want to read this article. This is because the dough has too much gluten. Gluten is the protein found in wheat flour that gives bread its elasticity. The problem is that some people add too much gluten to their …
You’ve probably heard that dough should rise at room temperature, but did you know that some types of bowls are better suited for rising bread than others? Bread baking has long been a part of our culture. From French baguettes to Italian pizza, there are countless varieties of baked goods around the globe. The key …
I always look for ways to extend my dough shelf life. A friend told me about putting her dough in the refrigerator overnight. She said she had been doing this for several months without any problems. Her advice worked perfectly for me. The key is to proof your dough slowly over a long period. If …
Cake flour is often recommended for pizza dough because it produces a lighter texture. Is this true? Pizza has become a staple food around the globe. In fact, it was even declared the official dish of Italy in 2013. The popularity of pizza is due to its versatility. While some prefer their pizzas topped with …
The rising time for pizza dough depends on several factors, including the type of flour used, how much yeast is added, and whether you are baking it in the oven or under a kitchen fan. If you want to know what the best rising time is for your particular recipe, here’s everything you need to …
