Dough & Fermentation
Sourdough Pizza Dough Recipe: 65% Hydration, Real Chemistry
A tested sourdough pizza dough recipe. 65% hydration, 24-hour cold ferment, ripe-starter vs discard explained, plus the Italian lievito madre tradition.
May 16, 2026
Category
Dough & Fermentation
Hydration math, cold ferment timelines, 00 flour, sourdough starter, gluten development. The dough is 80% of pizza; this is where the obsession lives.
More in Dough & Fermentation
Dough & Fermentation
Neapolitan Pizza Flour: 00, W-Rating, Brand Comparison
Neapolitan pizza flour explained: what 00 means, W-rating decoded, Caputo vs King Arthur vs Antimo head-to-head, and when bread flour works instead.
May 8, 2026
Dough & Fermentation
Ooni Pizza Dough Recipe: 4 Schedules, 60% Hydration
The Ooni pizza dough recipe in 4 schedules (same-day, overnight, 24-48h cold ferment, poolish), with the hydration chemistry and flour choices that work.
May 6, 2026
Dough & Fermentation
Neapolitan Pizza Dough: Recipe, Chemistry, Home-Oven Reality
Neapolitan pizza dough at 60% hydration, by weight, with the chemistry behind every choice and an honest home-oven adaptation. The recipe you can actually rank.
May 2, 2026