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ThePizzaPlanet.com — a small team of amateur pizzaioli
Pizza Planet pizzaiolo chef celebrating with arms raised

About ThePizzaPlanet.com

We're home pizza obsessives who got tired of conflicting advice, gear hype, and recipes that don't work. So we built the resource we wished existed when we started.

Our Mission

Pizza Planet exists for one reason: to help you make better pizza at home. Everything on this site is free. We fund the project through affiliate commissions when you buy gear through our links — but a pick has to earn its place on published specs and traceable sourcing, never on what it pays. A bad recommendation costs us more in trust than we'd ever earn in commission.

We focus on what matters: precise dough formulas, step-by-step recipes, and honest picks on the tools and ingredients that actually move the needle. No fluff, no listicles rewritten from press releases, no “top 10” lists where every product is “amazing.”

Who We Are

A small team of amateur pizzaioli

Home ovens · No professional kitchen · No industry ties

We are not chefs, and we do not run a restaurant. We are a handful of people who got obsessed with making pizza properly at home, in ordinary domestic ovens, and kept going long past the point where that was reasonable.

It started with Italian pizza — Neapolitan first, because that is where everyone starts and where the rules are strictest. Learning to do it in a home oven, which tops out around 250–290 °C instead of the 430 °C a wood-fired oven reaches, is what forced us to actually understand hydration, fermentation and flour strength rather than just following a recipe. Most of what is on this site came out of that.

From there we went outward: Roman al taglio, Sicilian sfincione, New York and Detroit, and then the regional styles that rarely get written about in English — the pizza that is actually sold in Korea, Japan, Brazil and India. Those pages exist because we could not find honest, sourced accounts of them anywhere else.

Why there are no names on this site

Because a name would imply an authority none of us has. Nothing here is true because of who wrote it — it is true because the dough maths is published and checkable, the specs come from manufacturers we cite, and where a figure comes from a seller listing rather than a maker, the page says so. Judge it on that, not on a byline.

How We Research Recipes, Tools & Ingredients

Pizza Planet is a research and reference site, not a review lab. We don't run product trials or claim hands-on time with gear we don't own — we read the specs, the standards, and the independent sources, and we say where a number came from.

  1. 1Recipes Built On The Formula — Every recipe is written around the dough calculator's baker's-percentage output, so its gram weights, hydration, and schedule reconcile with the tool rather than with a guess.
  2. 2Specs Before Adjectives — Steels, peels, scales, and containers are compared on the numbers that decide the outcome: thickness, conductivity, capacity, resolution. Anything that can't be checked against a published figure doesn't become a claim on /gear.
  3. 3Ingredient Comparisons — Flours are compared on the miller's published protein, W value, and absorption, plus the ferment windows those numbers imply — not on price tag or packaging.
  4. 4Formula Validation — Dough calculator outputs are cross-checked against the published AVPN disciplinare and professional baker feedback before they ship.
  5. 5Care & Caveats — We note the maintenance a tool needs, the failure modes owners report, and the quirks worth knowing before buying.

Editorial Standards

  • →We take no manufacturer samples, loaner units, or paid placements.
  • →Affiliate links are always disclosed. We use rel="nofollow sponsored" on every affiliate link.
  • →We include “Skip If” notes on every recommendation. If a product isn't right for you, we'll tell you.
  • →Recipe times and gram weights are reconciled against the calculator's schedule before publishing.
  • →Dough calculator formulas are validated against AVPN standards and professional baker feedback.
  • →Product prices and availability are refreshed automatically from Amazon every 12 hours; we refresh reviews quarterly.

Get in Touch

Questions, corrections, or just want to talk pizza? Reach us at hello@thepizzaplanet.com.

Found a broken link, wrong price, or outdated info? Email us and we'll fix it within 24 hours.

Pizza Planet pizzaiolo chef pointing forward

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