don't let the total time scare you; the hands-on part is only a fraction of the total time.
Refer to the flow chart below for step-by-step details and timings.
The long period of time is needed to create optimal fermentation, resulting in a visually appealing, flavorful, and easily digestible pizza.
However, it is possible to shorten these times. To do so, please use the pizza calculator so that the amount of yeast and type of flour is adjusted to your timeframe
Techniques
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Maillard Reaction
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My dough won’t stretch (it’s too stiff!)
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How to Fix Sticky Dough
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How to Freeze Your Pizza Dough
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How to defrost your pizza dough
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How to Make a Sourdough Starter
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Ripening and rising
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Container size
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Frozen pizza bases
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Lamination
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Dough temperature
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Autolysis
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Machine mixing vs. hand mixing
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Slap and fold
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Cold fermentation
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Water percentage
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Water temperature