Ingredients
Flour, water, salt, yeast, malt, tomato, mozzarella: what each one does.
- Pizza flour: W, P/L, ash content and types 00 to 2How to read a pizza flour: ash content, W strength, P/L, protein, Italian and French types from 00 to 2, and which strength to pick for your dough schedule.
- Salt, water, malt and oil in pizza doughWhat salt, water, malt and oil do in Neapolitan pizza dough: baker's percentages, hydration, water temperature, and when each ingredient is worth using.
- Tomato and mozzarella for Neapolitan pizzaRaw tomato sauce salted at 1 %, San Marzano and datterini, fior di latte, bufala, provola, burrata: what goes on before or after baking, and how to drain it.
- Fresh, instant dry or active dry yeast for pizzaFresh, instant dry or active dry yeast: what yeast does in pizza dough, how to convert between types, how to store fresh yeast and why the dose varies so much.