Perfect Pizza Flours Blog

16/07/2025

Manitoba: the powerhouse flour

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High protein flours with a value of W350 or higher.

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11/07/2025

Let's overknead our pizza dough!

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How long will this take us? (Longer than you might expect)

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16/06/2025

Biga

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Biga works well in doughs with a high hydration

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16/06/2025

Poolish

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Poolish can be made from different types of flours

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16/06/2025

Making dough the (in)direct way

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Making dough in 1 or 2 separate steps

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16/06/2025

Dough recipe? Think in percentages!

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Dough recipes are scalable with these percentages.

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11/06/2025

The degree of extraction of your flour

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Flours are not all the same.

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16/07/2025

How strong is your flour?

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The proofing of your dough is closely related to the 'strength' of your flour.

Written by Perfect Pizza Flours