Master Pizza Dough: Recipes & Fermentation Science

Hands stretching pizza dough over both fists while preserving the raised outer rim

Aug 31, 2026

How to Stretch Pizza Dough Without Tearing or Shrinking Back

Learn how I open a properly warmed 230 g pizza dough ball with semolina flour, preserve a 1 cm rim, and use my fists and the dough’s own weight to...

Hands placing a smooth 230 gram pizza dough ball into a green KEVJES Classic proofing container

Aug 26, 2026

How to Ball Pizza Dough: Two Simple Methods We Use in Our Kitchen

There is more than one way to make a smooth pizza dough ball. Here are the two methods we use in our kitchen: folding and pinching the seam underneath, or...

Thawed 230 gram pizza dough ball after an overnight refrigerator thaw and room-temperature rest

Aug 24, 2026

Can You Freeze Pizza Dough Balls? How I Freeze and Thaw Mine

Yes, pizza dough balls can be frozen. Here is the simple routine I use for 230 g portions: ball and freeze them in covered containers, thaw them in the refrigerator...

Close view of a relaxed 48-hour cold-fermented pizza dough ball in a KEVJES container

Aug 23, 2026

How to Tell When Pizza Dough Is Properly Proofed: 4 Signs I Check

A timer can tell you when to start checking pizza dough, but it cannot tell you when the dough is ready. Here are the four signs I use to judge...

Large proofing box beside an individual container

Aug 18, 2026

Pizza Dough Proofing Box vs. Individual Containers: Which Fits Your Workflow?

Compare a large pizza dough proofing box with individual containers to find the right setup for your batch size, refrigerator, and proofing routine.

Pizza dough proofing in a green KEVJES silicone container beside a baked pizza

Aug 3, 2026

How to Choose Silicone Pizza Dough Proofing Containers

Silicone pizza dough proofing containers give individual dough balls a covered, organized place to rise while flexible walls can make release easier. This guide explains sizing, use, care, and what...