Explore expert guidance, pizza-making tips, and creative inspiration.
Master Pizza Dough: Recipes & Fermentation Science
KEVJES PopOut vs. Classic Dough Proofing Containers: Which Fits Your Workflow?
Trying to choose between KEVJES PopOut and Classic? Compare their storage, stacking, cleaning, and dough-release methods to find the right fit for your pizza-making workflow.
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Why I Designed a Collapsible Pizza Dough Container | PopOut Series
Struggling to get sticky pizza dough out of your proofing box? See why I designed the KEVJES PopOut series with a honeycomb bottom and a space-saving collapsible design.
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The Perfect 70% Hydration Pizza Dough: A Professional Step-by-Step Guide
Master the art of high-hydration pizza! Learn our professional 70% high hydration pizza dough recipe using Type 00 flour, precise water staging, and the secret 48-hour cold ferment for a...
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Authentic Neapolitan Pizza Dough Recipe (AVPN) with Calculator
Master the art of AVPN Neapolitan pizza dough at home. Use our interactive recipe calculator to get the perfect hydration and flour weight for your KEVJES containers.
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How to Store Pizza Dough in the Fridge Without Sticking
I store each rounded dough ball in its own lightly oiled, covered container and move it directly to the refrigerator for a 48-hour cold ferment. Here is how I choose...
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How to Store Pizza Dough at Home | My 48-Hour Cold Ferment Routine
Stop ruining your high hydration dough with plastic wrap or bulk bins. In this blog, I will show you my exact method for storing and cold fermenting pizza dough balls...
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