Guides
Pizza dough guides — Pizza Call
How to make better dough, explained clearly.
How many pizzas you need per person
One pizza per adult, half per child, one extra for the big eaters. Dough quantities and the full shopping list for 2, 4, 6, 8, 10 and 12 people.
Guide · PrefermentsBiga and poolish
Biga vs poolish for pizza: hydration, method and ratios, what each does to flavour and crumb, and when a preferment is really worth it.
Guide · FlourFlour strength (W)
What flour strength (W) really means, how it ties to protein and gluten, and how to choose it by fermentation time. With a W-by-hours table.
Guide · YeastHow much yeast for pizza dough
There is no fixed amount: yeast depends on hours and temperature. Charts for fresh and dry yeast, how to convert them, and the one mistake to avoid.
Guide · MaturationMaturation vs fermentation in pizza dough
Fermentation is the yeast raising the dough; maturation is enzymes breaking starch and gluten down over time. Why cold fermentation is prized.
Guide · HydrationPizza dough hydration
Hydration is water as a percentage of flour. How it changes the crumb and the handling, the typical range for each style, and how to raise it safely.
Styles · NeapolitanNeapolitan pizza dough
How real Neapolitan dough works, the AVPN way: 58% hydration, very little yeast, 12 hours. Exact quantities and the method, step by step.
Styles · PalaPala pizza dough
How pala pizza dough works: about 80% hydration, a long cold rise and a bake straight on the stone. Exact quantities, the flour W and the method.
Styles · Roman panRoman pan pizza dough
Roman pan pizza (teglia): 80% hydration, folds instead of kneading, a long cold rise. Exact weights, pan maths and the method.
Styles · Round RomanRound Roman pizza dough
How round Roman pizza dough works: 56% hydration, olive oil in the dough for a friable crust, rolled thin to the edge. Exact quantities and the method.