Laura Meyer shares the most common pizza dough questions she has received The more you learn about fermentation the more you understand how little you actually know. Learning to make dough, especially sourdough, is just like raising a child. You crea...

Water Works and Pizza When I first sat down to talk all things water, I figured there was a really meaningful haiku out there about the beauty and amazing thing that is water. But all I could keep thinking about was Adam Sandler in the movie Waterboy...

Butter Crust: When Pizza and Butter go hand in hand, there’s no margarine for error. Many pizza makers are turning to different ways to enhance their customers’ pizza experience by using fats into and on top of their pizza crusts. Butter is one o...

Maximizing your foundational awareness of pizza crust “The greatest danger occurs at the moment of victory.” — Napoleon Bonaparte 1769-1821 Every year in pizza competitions, I see the one blaring mistake at the most crucial time. An excellent a...

Approachable Artisan Bread The definition of artisan is a worker who is in a skilled trade — especially one that involves making things by hand. My roles have changed over the years in my restaurants all the way from apprentice to owner. And along ...

Learning how to make constant dough adjustments in a new environment My journey as a female entrepreneur began a few years ago, but my first restaurant just turned three months old, and boy, has it felt like years within those few months. For as many...

Sicilian Pizza — The Sicilian Way Have you ever been to Sicily? The first time I visited Sicily I knew nothing about the place outside of it being the island in the south being kicked by the boot of mainland Italy. This was before I had ever wa...

Crumb structure: the beauty and science of internal pizza workings “Topping combos are cool with a crisp and golden booty, but when you undress a pizza, it’s what’s inside that is the secret to success. That light, airy wall of crumb structure ...

What is Pizza in Teglia? Steely Pan: A Look at the Authentic Italian Pan Pizza My first encounter with Pizza in Teglia, or Italian Pan Pizza, occurred in 2006. I competed in the Pizza in Teglia, or Pan Pizza Category, at the World Pizza Competitions ...

Art and Science of Making Pizza with Sourdough “The future of dough lies in its past. Sourdough is back and its here to stay for two reasons: more complex flavor and better digestibility. Its a twofer thats hard to beat!” Peter Reinhart, James Be...

When you enter through the back of most small independent pizzerias, one of the first things you see is flour. Stacks of it. The brilliant irony of entering the dragon through the back is that this is the place where your pizza is born. That flour is...

A guide to the versatile Italian Flat Bread Focaccia Oh, focaccia! How I love thee. Focaccia holds a lot of meaning for me. In the last two years, focaccia has been the one thing that has taught me the most. It has been the one item that I have gone ...