Cold dough vs. warm dough

Why do some pizzerias use cold dough while others use dough that's at room temperature? Is there a difference in the end result? Or is it more about being easier to stretch?

Personally, I've ha... (more)

Ben T.
posted over 2 years ago

Convection bake at 550 vs. 500 degrees

In the Pizza Bible, Tony defaults to a standard, non-convection bake at 500 degrees as everyone, at minimum, has this type of oven at home. I’m wondering what people’s experience has been in how much... (more)

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Paul S.
posted over 1 year ago

Hot & Humid Advice please

Can anyone help please? I'm up in north east Brazil & I've been trying to make a nice NY style pizza for a while. I finally sourced all the ingredients, made my own high gluten flour, imported malt a... (more)

Damien B.
posted over 1 year ago

Pizza Bible: CF at which temperature?

Tony,
could you please give some details about the temperature that you intended for cold fermentation? It doesn't say in the book and I believe that most problems I had when following the dough man... (more)

Ulli Haus
posted 6 months ago

Pizza oven temperature and timing

Hi, guys!
I really need your professional help!
Can you please tell me the most correct pizza baking temperatures and cooking time for Tony's master dough, Deep-dish Chicago dough and Sicilian doug... (more)

Giorgio O.
posted 3 months ago

regulating the flame in my Uuni

Hi all,
My first post here:
I've now made about 40 pizzas in my Uuni and I am beginning to come to grips with the salient issue at the center of the problem.
Certainly, the Uuni heats up well and ... (more)

Tom G.
posted 11 months ago