News

Beyond Double Zero: Understanding the Full Italian Milling Scale
The Italian milling scale runs 00, 0, 1, 2, and whole wheat. It is a measure of ash content, not strength. Here is how to read it. Read more...
"00 Flour": What It Actually Means (and What It Doesn't)
The double-zero is a measure of fineness and purity, not protein or performance. Here is what 00 really tells you, and what it doesn't. Read more...
Pizza at home as in pizzeria
Pizza at home as in pizzeria?
The six essentials, from flour and water to a refractory stone, that help you make a homemade pizza as good as the one from your favorite pizzeria. Read more...
Pizza and cooking
Pizza and Cooking: incompatible realities or intercommunicating worlds?
As pizza making grows more elaborate, the line between pizza chef and cook is blurring, from tasting pizzas to haute cuisine toppings in the modern pizzeria. Read more...
Wine list in pizzeria
Wine list and combinations in pizzeria
How wine is winning a place alongside beer in the pizzeria, what makes a wine list original, and which bottles best match different styles of pizza. Read more...
Wood-fired pizza oven
Let's talk sustainability: does a wood-fired oven or a ChatGPT image consume more?
Comparing the energy and CO2 footprint of generating an AI image versus baking a pizza, and how artificial intelligence can make professional kitchens more efficient. Read more...
Gluten strands in bread dough
Let's talk more about pizza digestibility
Why fridge ripening alone does not guarantee digestibility, and how starch gelatinization, baking and toppings together shape a pizza that is easy to digest. Read more...
Antonio Bachour
Antonio Bachour on Why Flour Is the Foundation of Pastry
Antonio Bachour was named World's Best Pastry Chef in 2018 and again in 2022. He runs Bachour Bakery in Miami and travels 200 days a year teaching pastry chefs in... Read more...
Croissant lamination
Lamination Masterclass: The Science of 81 Layers
A proper French-style croissant has exactly 81 layers. Three single turns and three book turns give you 3 × 3 × 3 × 3 × 3 × 3, or 729... Read more...
Baker with Le 5 Stagioni flour
Pizza Flour for Home Bakers: A Friendly Field Guide
Walk into a professional pizzeria in Italy and you will see one kind of flour on the shelf. Walk into an American supermarket and you will see fifteen. Here is... Read more...
Open crumb cold fermentation
Cold Fermentation & Long Leavening: A Practical Guide
Ask any pizzaiolo what separates good pizza from great and most will say the same two words: time and temperature. Here is the practical guide to cold fermentation that turns... Read more...