Learning Guides
Equipment
Ingredients
Pizza Basics
How to Make Better Pizza in a Home Oven
A beginner-friendly guide to improving homemade pizza using your home oven.
How Much Dough Do I Need for a 12-Inch Pizza?
Learn the ideal dough ball weight for a 12-inch pizza.
Why Dough Hydration Is So Important
Learn what dough hydration means, how it affects pizza dough, and why choosing the right hydration level can dramatically improve your results when baking pizza at home.
Cold Fermentation Explained: Why Time Is the Secret Ingredient
Learn how cold fermentation improves flavor, texture, and dough handling—and why many pizza makers consider it the most important step in creating great homemade pizza.
Whole Milk vs Part-Skim Mozzarella: Which Is Better for Homemade Pizza?
Learn the differences between whole milk and part-skim mozzarella, how each melts, browns, and affects grease, and which one works best for different styles of homemade pizza.
Why Your Pizza Is So Greasy (And How to Fix It)
If your homemade pizza leaves pools of oil on top or turns soggy after baking, the problem is usually not the dough. Learn the most common causes of greasy pizza and the practical solutions that produce a cleaner, better-balanced pie.
Why Malt Matters in Pizza Flour
Learn what malt does in pizza flour, how it affects browning and fermentation, and when home pizza makers should consider using diastatic malt.
How Much Dough Do You Need for a 12", 14", or 16" Pizza?
Not sure how much dough to use for your next pizza? Learn recommended dough ball weights for common pizza sizes and styles, and why the right dough weight is critical for achieving the crust texture you're after.
Why Par-Baking Changed My Homemade Pizza
Learn how a simple par-bake technique can dramatically improve homemade pizza results when baking in a standard home oven.