Hot pizza in the cold kitchen This weekend, a massive storm is heading through, and all I'm thinking about is how I can use my outdoor pizza oven one more time before it hits... If I'm honest, though, I almost prefer pizza made in the home oven at this point. With a good baking surface, you can make an incredible crust. Check out this beauty: (Don't judge my restrained use of basil, I only had a few leaves 😂) This recipe was based on my home oven sourdough pizza recipe below, with: stretched...

What is dough hydration, and how do I get it right? Hydration might be the single most impactful variable you can adjust in your baking—it affects everything from how your dough handles to your final crumb structure. In this week's guide, I break down what hydration actually means, how to calculate it, and most importantly, how to choose the right hydration for the bread you want to bake. Whether you're struggling with sticky doughs or wondering why your crumb is tighter than you'd like, this...

Celebrating a New Bread-Year Hey, everyone! Maurizio here from The Perfect Loaf. As I've done at the close of past years, I wanted to take a quick look back at everything we baked together over the past 12 months. This isn't a "look what I did" recap—it's more of a check-in: did I hit the mark this year in helping you bake incredible stuff at home? That's always been the goal. Most days, I'm here in my kitchen testing recipes over and over until they hit just right—and this isn't a complaint....