Master Pizza Dough: Recipes & Fermentation Science

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...

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...