Every pizza maker knows the feeling: you go to shape your dough and it clings to your hands, your bench, everything. Flour type, high hydration or even missing salt are real factors, and the wrong choice of either can make a dough hard to handle. But there is another cause worth understanding: temperature, or rather temperatures, meaning that of the water you mix with and, as a result, that of the dough itself. The chemistry behind it is surprisingly elegant. TL;DR - This art

Semolina is more than just a pizza "ball bearing." Discover the baking science behind durum wheat—from the protein paradox to the magic of damaged starch.

Oils act as tenderiser IN the dough, it coats protein and starch molecules, shortening gluten strands and making the dough more extensible and easier to stretch. It also affects crust colour and flavour.