Artisan Pizzeria GuideThe art of baking
The art of baking
the perfect
pizza.
Discover the secrets of long-fermented dough, high-quality ingredients, and the perfect bake in your own kitchen.
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DEIG🤍🤍🤍🤍🤍(0 reviews)
Authentic Neapolitan Dough
4 ingredients, 48hr cold ferment. The dough Neapolitan pizzerias use. 65% hydration. Based on the AVPN standard.
48 h fermentMedium
DEIG🤍🤍🤍🤍🤍(0 reviews)
New York Style Dough
Large, foldable slices with a bread-like chew. Olive oil in the dough gives a soft base and golden surface.
24 h fermentEasy
DEIG🤍🤍🤍🤍🤍(0 reviews)
Detroit Pan Dough
Thick, airy dough baked in a steel pan. Cheese goes to the edges and gets crispy. 75% hydration.
24 h fermentEasy
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