DOUGH – Archive
This article is part of the Pizza Archive.
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On this page:
Main Article
Pizza recipe and dough explained a simple pizza recipe that works and the system behind it
Sticky dough problems (Fermentation, structure, control)
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sticky dough after fermentation
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why dough sticks to hands and table
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how to fix sticky pizza dough without adding flour
Advanced Pizza Dough
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why dough feels weak after cold fermentation
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neapolitan pizza dough - the complete guide from flour to fermentation
Dough Tearing and Structural Failure
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why pizza dough tears when stretching
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dough rips instead of stretching
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weak gluten structure explained
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why dough collapses during shaping
Dough That Won’t Stretch or Springs Back
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pizza dough won’t stretch
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dough shrinks back after stretching
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tight dough explained
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underfermented vs cold dough behavior
Dough Falling Apart After Fermentation
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dough breaks down after long fermentation
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why dough looks good then suddenly fails
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enzymatic breakdown explained simply
Dough Handling Mistakes
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why good dough gets ruined by handling
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degassing mistakes
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why bench rest matters
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stretching errors that destroy structure
Reading Dough Instead of Fixing It
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how to tell if dough is overfermented
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visual signs of dough failure
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dough never lies
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when to stop changing variables
This index documents how pizza dough actually behaves.
No recipes. No tricks. Only fermentation logic, structure and control. This archive focuses on dough as a system - not as a list of instructions.
Articles are added step by step as each layer of understanding is completed.
If you want to understand how these systems behave in your own dough and kitchen, start with the reference we use internally.
→ Access the free dough system reference
