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Baker's Percentages For Pizza: How To Read, Write, And Scale Any Formula
Every serious pizza formula is written in percentages and almost nothing explains the notation. Here is how to read it, write it, and scale it.
Oct 18, 2026 • Boccalone
Read moreHow To Ball And Proof Dough For A Clean Stretch
Most stretching problems are actually balling problems. Here is how to shape, space, and proof balls so they open cleanly.
Oct 18, 2026 • Boccalone
Read moreDesired Dough Temperature: The Number Almost No Pizza Recipe Gives You
Same recipe, different results. Usually the cause is finished dough temperature — the control variable most recipes never mention.
Oct 18, 2026 • Boccalone
Read moreHow To Stretch Pizza Dough Without Tearing It
A stretching method that works with gluten instead of against it, plus what to do when you've already made a hole.
Oct 18, 2026 • Boccalone
Read moreNew York Pizza: A Structured Style Reference
Hydration, flour strength, oil, bake temperature, and the fold — the structured profile for New York style.
Oct 18, 2026 • Boccalone
Read morePizza Dough Hydration Explained: What 58%, 65%, And 75% Actually Do
High hydration is treated as a virtue with no mention of the tradeoff. Here is what three hydration bands do to handling, oven spring, and crumb.
Oct 18, 2026 • Boccalone
Read morePoolish, Biga, And Direct Dough: What Each Preferment Is Actually For
Preferments are treated as a badge of seriousness. Each one is actually solving a specific problem — and sometimes direct dough is the right answer.
Oct 18, 2026 • Boccalone
Read moreSalt, Oil, And Sugar In Pizza Dough: What Each One Changes
Three minor ingredients with major effects on fermentation rate, extensibility, and browning.
Oct 18, 2026 • Boccalone
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