Master the Autolyse Technique for Perfect Pizza Dough
The autolyse method, originating from the world of artisanal baking, offers a transformative process in the art of pizza dough making. Introduced by French baking icon Professor Raymond Calvel, the technique is cherished for its ability to enhance dough attributes by allowing enzymatic magic to unfold naturally before yeast enters the scene. Autolyse involves resting […]
Mastering Pizza Dough: Essential Hydration Levels Explained
In the realm of baking, hydration levels are a fundamental concept that can significantly influence the texture and quality of pizza dough. Simply put, hydration level refers to the amount of water in dough relative to the flour, expressed as a percentage. For instance, a dough with a 60% hydration level contains 60 grams of […]
