Search the archive, browse topics, and jump into the newest pieces below.
Matching posts
6 matching posts
Sourdough Starter Vs Commercial Yeast For Pizza
Not a purity question — a control question. What each one costs you in predictability, schedule flexibility, and failure modes.
Oct 18, 2026 • Boccalone
Read moreOver-Proofed Pizza Dough: How To Tell, And Whether It Can Be Saved
Slack, sticky, no structure, smells sharp. Here is how to confirm over-proofing and what your realistic options are.
Oct 18, 2026 • Boccalone
Read moreFermentation Is Time And Temperature, Not Just Time
"Prove for two hours" means nothing without a temperature. Here is the two-variable model and how to convert between schedules.
Oct 18, 2026 • Boccalone
Read moreCold Retard: What 24, 48, And 72 Hours Actually Change
Longer is assumed better. Here is where the curve flattens, where it turns, and what each duration costs you in handling.
Oct 18, 2026 • Boccalone
Read moreHow To Choose A Pizza Dough Fermentation Schedule
Same-day, overnight, or 72-hour? Choose the schedule from your actual constraints rather than from what sounds most serious.
Oct 18, 2026 • Boccalone
Read moreThe Four Numbers That Decide Your Pizza Crust
Hydration, dough temperature, fermentation time-and-temperature, and bake conditions are the four levers behind almost every pizza outcome. Here is what each one controls.
Oct 18, 2026 • Boccalone
Read more