Dough, ovens, flour
How to make dough, pick an oven, buy the bag.
How to make pizza dough at home. Which oven you will actually light on a Tuesday. 00 flour, yeast, steel vs stone, a peel, tomatoes, mozzarella. Tick tables. Amazon links. Written as a blog — not a shop.
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Watch the bakeStretch, steel, indoor and outdoor ovens — credited YouTube clips.Open the stack →CalculatorGrams, cups, hydration — snap 1.68 cups back to a real measure.Open the calculator →
Gas, backyard, weeknightBest pizza oven for a home kitchen
Gozney Dome vs Ooni Koda 16 vs Roccbox vs Pizzello — the patio kitchen, the weeknight oven, and the budget fire.
Turn the knobBest gas pizza oven for beginners
Ooni Koda 12 first, Koda 16 when you want a real slice, Gozney Roccbox if you want a door. Why gas beats wood when you are learning.
After gasBest wood fired pizza oven
Ooni Karu 2 vs Pizzello vs Gozney Dome for wood fire at home. Why wood is a second skill, and which oven if you already stretch a round pie.
The floor of the ovenBaking steel vs pizza stone
Why a steel browns the underside faster, when a Lodge stone is enough, and which size to buy.
The bag you open firstCaputo 00 vs King Arthur pizza flour
Caputo 00 Pizzeria (blue) vs Caputo Chef’s (red) vs King Arthur 00 vs Bob’s Red Mill — which bag for which oven.
No patio requiredBest indoor pizza oven
Breville Pizzaiolo vs Cuisinart vs Presto Pizzazz — ranked by heat and how often you will use them.
The first six thingsPizza starter kit
00 flour, kosher salt, a kitchen scale, a baking steel, a peel, and a cutter. What to buy first — and what can wait.
Launch, then turnBest pizza peel: wood vs metal
Wood to launch, metal to turn. Epicurean vs a cheap wood board vs Ooni and New Star turning peels — what to buy first.
The can you crushBest San Marzano tomatoes for pizza
Cento San Marzano vs Mutti vs Rega — which can for a Margherita, and when a pizza sauce is already too cooked.
The melt, not the bagFresh mozzarella vs low-moisture for pizza
Galbani fresh vs low-moisture block — which cheese for Neapolitan, which for a New York slice, and why wet fior di latte weeps.
The search that actually mattersHow to make pizza dough
How to make pizza dough at home: Neapolitan, New York, same-day, overnight cold ferment, gluten-free — which dough, which flour, and when a bag of mix is honest.
The number on the dialPizza oven temperature
Pizza oven temperature by style: 900°F Neapolitan, 550°F New York on a steel, how long to preheat, and when an infrared gun is theatre.
Grams, not packetsBest yeast for pizza dough
SAF instant vs Fleischmann’s RapidRise vs active dry — which yeast for same-day dough, which for a cold ferment, and why a whole packet is too much.
No pot, no hourHomemade pizza sauce
Homemade pizza sauce: crushed San Marzano, salt, oil. No simmer. Why cooked sauce tastes like pasta, and which tin to buy.