Deep dives into the questions that actually matter. Practical, mechanism-first guides — steel vs stone, cold fermentation, stretching, mozzarella, and whether you actually need a pizza oven.
How long to cold-ferment pizza dough in the fridge — what changes at 24, 48, and 72 hours, when to mix, how to know when it's ready, and a realistic schedule for any day of the week.
Updated May 2026
A pizza oven fixes exactly one problem: temperature. Here is what 400 °C actually changes, what a steel-equipped home oven already does well, and who should — and should not — buy one.
Updated August 2026
The real difference between fresh mozzarella (fior di latte) and the low-moisture mozzarella on most American pizza, how each behaves in the oven, and which one to buy for the style you're cooking.
Updated May 2026
Why pizza dough tears when you stretch it, how to prepare the dough so it doesn't, and the hand technique that pizzaiolos use to get a thin, even round every time.
Updated May 2026
Head-to-head comparison of baking steels and pizza stones. We cover heat transfer, durability, maintenance, and which one to buy.
Updated February 2026
We're working on more guides covering flour types, oven setup, and how to read your dough. Sign up for the newsletter to get notified.
Use our calculator for exact measurements, or browse our recipes.
