Pizza Encyclopedia

Finely milled soft-wheat flour, low ash, high extensibility. Ideal for high-temperature Neapolitan bakes.

Higher protein (12-14%). Chewy, structured crumb — the NY-style backbone.

Measure of flour strength. Higher W = more gluten = longer fermentations possible.

Cow's-milk mozzarella. Melts cleanly with less water than bufala — a workhorse.

Water buffalo milk. Rich, creamy, wet. Best added late or torn to shed moisture.

Aged and dried, browns beautifully. The NY-style default.

Grown near Mount Vesuvius. Balanced sweetness and acidity. Crushed by hand, salt only.

Ratios: 1 IDY = 1.25 ADY = 3 fresh. Sourdough replaces yeast with a living culture at ~20% flour weight.

All ingredients expressed as % of flour weight. Flour is always 100%.

Cold (retard) develops flavor and manageability. Bulk at room temp builds structure fast.

Flour + water rest before salt/yeast. Improves hydration and extensibility.

Aggressive gluten development for high-hydration doughs.

Wood for launching (dough doesn't stick), metal for turning inside the oven.

The margherita legend: 1889, Naples — red, white, green for the Italian flag.

Usually under-baked base or too much sauce. Preheat longer, use a steel, drain your mozzarella.