Master Pizza Dough: Recipes & Fermentation Science

Hands lifting soft pizza dough during folding on a dark work surface

Oct 7, 2026

Why Is My Pizza Dough So Sticky? What to Check Before Adding More Flour

My pizza dough is usually stickiest just after mixing. Here’s how I handle it with lightly oiled hands—and what I check before deciding it needs more flour.

Freshly baked pizza with a well-risen browned crust after the dough warmed at room temperature

Sep 21, 2026

How Long Should Pizza Dough Sit Out Before Baking?

I normally allow my refrigerated pizza dough about three covered hours at room temperature before stretching. This photo test follows the dough from the refrigerator through the three-hour warm-up and...

Equal 230 gram pizza dough balls after 24, 48, and 72 hours of cold fermentation

Sep 8, 2026

Pizza Dough Cold Fermentation: 24 vs. 48 vs. 72 Hours

I tested three equal 230 g dough balls from one batch after 24, 48, and 72 hours in the refrigerator. The 48-hour dough gave me the best balance of easy...

Topped pizza moving freely on a perforated metal peel dusted lightly with semolina

Sep 4, 2026

How to Keep Pizza Dough From Sticking to a Pizza Peel

My routine for keeping a topped pizza moving: use a thin layer of semolina on a perforated metal peel, check the base from four directions, and launch without letting it...

Hands closing the plastic lid tightly over a green KEVJES pizza dough proofing container

Sep 1, 2026

Should a Pizza Dough Container Be Airtight?

An airtight pizza dough container helps protect the surface from drying out. Here is why I keep the lid closed during cold fermentation and room-temperature warm-up.

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...