PizzaChef / Blog

Pizza dough, explained

Technique and fermentation science, in plain English, grounded in the same math behind PizzaChef's own calculator, not folklore.

• Do You Need Autolyse for Pizza Dough?

  Usually yes, unless your dough already includes a preferment. And even then, there's an exception.

• Biga vs. Poolish: Which Preferment Should You Use?

  One is wet and forgiving, the other is stiff and needs meaningfully more yeast for the same build time.

• Why a Longer Cold Ferment Needs Less Yeast

  The doubling-per-8°C rule, why the relationship isn't linear, and real reference numbers for 24/48/72/96-hour ferments.

• Should You Ball Your Dough Before or After the Cold Ferment?

  Both are legitimate techniques that produce genuinely different dough. Here's the actual trade-off.