Think more yeast means better pizza? Think again. Discover the science of 'metabolic braking,' gluten collapse, and why true digestibility depends on flawless baking, not fermentation time. Read the technical analysis by Sua Eminenza.

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.

Is it true that long fermentation makes pizza more digestible? I had a conversation with ChatGPT to see what it "thinks" about it.

Think long fermentation makes pizza more digestible? The science says otherwise. Here's what actually matters—and what doesn't.

Scaling up your pizza dough recipe? Learn why yeast doesn't always scale linearly — and what to do differently for long fermentation doughs.

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.

Dough, like all living things, has trust issues. Push it too far and enzymes start breaking everything down. Gluten weakens, structure collapses, and your beautiful elastic dough slowly turns into a sad sticky blob. So bulk fermentation isn’t “the longer the better”. It’s about balance.

Ever wondered why two different pizza recipes, with the exact same ingredients, can yield completely different results? The qualities of the flour define those of the dough itself.

Let me tell you 3 reasons why you could want to use sugar in your pizza dough. I don't think they are essential, though!

Salt kills yeast if put in direct contact, preventing pizza dough from rising. That's what we're taught, but there's more to it!

Some simple arithmetics is enough to make you feel like a pizza geek!

I’m sure it happened to you several times after you had pizza. You drink as much as a camel after a long journey in the desert. But WHY?

What is Zero Zero flour, really? What’s the difference between Zero Zero and bread flour? Is Zero Zero flour the best to make pizza?