How to freeze your pizza dough The best time to freeze your homemade pizza dough is after the first rise (after it's doubled in size). Once your dough has d...

There are many different styles of pizza, and the type of flour you use will depend on the style of pizza you're making. For a classic Neapolitan-style pizz...

If your dough is kneaded too much, it will become tough and chewy. To prevent this from happening, follow the tips below:  Tip 1. Do the finger test Press ...

In our live-fire ovens, we don't recommend using pre-made crusts or frozen pizza. This is because our live-fire Ooni ovens are designed to cook fresh pizza ...

To form your dough ball into a pizza shape, follow the checklist and steps below: Pre-dough stretching checklist Follow our Classic Pizza Dough recipe - use the...

Pre-dough balling checklist Follow our Classic Pizza Dough recipe Let rise for 2 hours or until doubled in size When you’ve completed the above, move onto...

For a classic Neapolitan-style pizza, we recommend following our  Classic Pizza Dough recipe .  There are many different styles of pizza however, and ...

The most popular types of yeast used in pizza-making are active dried yeast, instant dried yeast, and fresh yeast. All three result in great pizza, so it all co...

The hydration level, fermentation time and protein content are three very important factors to take into account when making pizza dough, and we're here to ...

After you've kneaded your dough, you should let it rise until it approximately doubles in size.  The ambient temperature plays an important role in how...

Leoparding is the leopard-like pattern you see on pizza crust that has been baked at the correct temperature with the perfect hydration. It's characteristic...

Hydration refers to the amount of water in dough. It's expressed as a percentage relative to the amount of flour. For example, if you have 1000g of flour an...

The ideal pizza dough should be a little sticky and while a sticky dough isn’t bad, it can be tricky if you’re new to baking. Lets look at the reaso...

The protein content in your flour is important because it tells you how long you should prove your dough for. Higher protein content is suitable for longer proo...

We always recommend measuring your ingredients in grams when making pizza dough. This is because measuring in grams is more accurate than measuring in cups, pou...

Step 1: Mix ingredients Once all the ingredients are in the bowl, continue to mix until everything is one rough ball. There's no need to start kneading at t...

Continue with the below once you've completed:  How do I know when to stop mixing my dough before kneading? There are many different ways to knead doug...