Pizza & Dough
4 articles from Andris Lagsdin
How to Stop Pizza Dough From Sticking to the Peel
A practical guide to preventing pizza dough from sticking to the peel, covering flour, timing, toppings, shaping, and launch technique.
What Pizza Dough Hydration Actually Changes
Andris Lagsdin explains what higher and lower hydration change in pizza dough, including handling, fermentation, texture, and baking.
The Pizza Experiment I Recommend Before Changing Your Dough Recipe
Before rewriting your pizza dough recipe, Andris Lagsdin recommends a simple controlled experiment to identify whether heat, fermentation, shaping, or toppings are really the problem.
How I Think About Fermentation Time for Pizza Dough
A practical explanation of pizza dough fermentation time from Andris Lagsdin: temperature, yeast, flavor, extensibility, and how to adjust one variable at a time.