Scaling up your pizza dough recipe? Multiplying the yeast by the number of pizzas seems logical. But for long fermentations, it can seriously backfire. Learn why yeast doesn't scale linearly, and what to do instead.

Salt is a simple ingredient, but it has huge effects on your dough: Taste, texture, fermentation, even food safety. If you want consistent results at home, understanding functional and chemical properties of salt in pizza dough is very important step.

You really can make a good pizza at home on your first try. Like any skill, it improves with practice, but you don’t need special flour, fancy tools, or complicated procedures to get started. If I had to start over tomorrow, I would do it in the simplest possible way.