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Pizza dough hydration is one of the most important - and most misunderstood variables in pizza dough. It affects everything from oven spring and texture to how your pizza behaves in a home oven, especially when baking on a carbon steel.

A patina on a pizza steel is the thin, darkened layer that naturally forms over time as oils, heat, and repeated cooks interact with the metal. It isn’t damage, in fact, it’s a sign of a steel that’s being used properly. This patina develops because tiny amounts of oil polymerise when exposed to high temperatures, bonding to the surface and creating a tougher, more non-stick, more heat-efficient finish. Over time, your steel becomes better seasoned, more resilient, and easier

If you bake pizza at home - especially on a pizza steel - you’ve probably discovered one simple truth: good pizza starts with great dough. And the easiest way to get consistent, professional-quality results is by using a pizza dough calculator.

If you’ve started making pizza at home, you’ve probably heard two recommendations for a great bake: a pizza stone or a pizza steel. Both promise crispier crusts and better browning - but they actually work very differently. Here’s a quick breakdown to help you make up your mind when choosing what to use. Charge Time: How Long They Take to Heat Stone: Typically requires 45 - 60 minutes of preheating for best results. Steel: Heats in 20 - 30 minutes, half the time (metal is a f

When it comes to great pizza, toppings are where you get to be creative - but they can also make or break the final result. Get the sauce right, choose the right cheese, and suddenly your home-oven pizza tastes like it came from a real pizzeria in Italy. So in this post, let’s talk through the basics - tomato, cheese and what options you have available in the UK. Choosing the Right Tomatoes Your tomato base is the foundation of the entire pizza. Even with incredible dough and

This pizza dough recipe is tried and tested, utilizing the optimal hydration that's suitable for home oven temperatures. Enjoy making authentic pizzas right at home with your carbon baking steel! Ingredients (makes 2 pizzas) .025g fresh yeast, or 0.1g instant * (most Polish shops in the UK sell fresh yeast) 190ml water, straight from the tap 290g '00' pizza flour 9g fine salt E xtra v irgin o live o il (for coating) Instructions In a large mixing bowl, combine the flour a

Here you can find recipes, tips, tricks and pizza baking inspiration to help you make the most of your carbon baking steel. Hi, I'm Tim - founder and owner of ScratchMadePizza. Making authentic pizza at home has always been a passion of mine since I was about 10 years old. But - no matter how carefully I followed recipes or how fresh my ingredients were, the crust never quite reached the crispiness and texture I craved. After years of experimenting, I discovered that the secr