The Science of Dough Blog
Why is my pizza dough difficult to stretch?
Dough too stiff to stretch? The problem might be underdeveloped gluten or cold dough. Fix it by increasing hydration, allowing room-temperature resting, and kneading properly—use the “windowpane test” to check...
Why is my pizza dough difficult to stretch?
Dough too stiff to stretch? The problem might be underdeveloped gluten or cold dough. Fix it by increasing hydration, allowing room-temperature resting, and kneading properly—use the “windowpane test” to check...
How to achieve perfectly flat dough
Achieving smooth, even dough with traditional French-style rolling pins can be challenging due to the difficulty of controlling pressure with your palms, leading to inconsistent thickness and wavy dough. Rolling...
How to achieve perfectly flat dough
Achieving smooth, even dough with traditional French-style rolling pins can be challenging due to the difficulty of controlling pressure with your palms, leading to inconsistent thickness and wavy dough. Rolling...
How to Achieve a Seamless Dough Surface
Struggling with lines on your dough? They’re often caused by sharp-edged American-style rolling pins. Switch to Rolling Wonder’s tapered design for a smooth, seamless finish with ease.
How to Achieve a Seamless Dough Surface
Struggling with lines on your dough? They’re often caused by sharp-edged American-style rolling pins. Switch to Rolling Wonder’s tapered design for a smooth, seamless finish with ease.
Hand-Made vs. Mixer-Made Dough
Ever wondered why hand-made dough often feels different from the dough you make in a mixer? It turns out, there's a fascinating blend of science and tradition at play. In...
Hand-Made vs. Mixer-Made Dough
Ever wondered why hand-made dough often feels different from the dough you make in a mixer? It turns out, there's a fascinating blend of science and tradition at play. In...
The Science Behind a Perfect Pie Crust (and Why...
We've all been there: one bite into a delicious slice of pie, only to be met with a thick, doughy bottom or a burnt, paper-thin crust. Achieving that elusive, perfectly...
The Science Behind a Perfect Pie Crust (and Why...
We've all been there: one bite into a delicious slice of pie, only to be met with a thick, doughy bottom or a burnt, paper-thin crust. Achieving that elusive, perfectly...
The Secret Life of Gluten: How Rolling Transfor...
We all know that gluten is essential for giving bread its structure and chewiness. But did you know that the simple act of rolling can dramatically affect its behavior? Let's...
The Secret Life of Gluten: How Rolling Transfor...
We all know that gluten is essential for giving bread its structure and chewiness. But did you know that the simple act of rolling can dramatically affect its behavior? Let's...