Scuola di MarcoBakery bread, made in your kitchen.

Scuola di Marco

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A rectangular pizza baked in a dark steel pan, its cheese edge gone dark and lacy against the metal, stripes of red tomato sauce laid over the top and a cut piece showing the airy, open crumb Complete guide

Detroit-Style Pizza: The Complete Guide

The complete Detroit-style pizza guide: the oiled steel pan that fries the base, brick cheese to the edge for the frico, sauce on top so it never sogs.

17 min read A finished pizza cut into thick squares on a wooden board, with crisp cheese edges, stripes of red sauce and an open, airy crumb on show. Guide

Detroit-Style Pizza Recipe: Step by Step

A foolproof Detroit-style pizza recipe: the wet dough, the oiled steel pan that fries the base, cheese to the edge for the frico, and the sauce on top.

7 min read A wet, slack dough full of air bubbles resting in a clear glass bowl on a floured wooden counter, with soft window light from the side. Guide

Detroit Pizza Dough: High Hydration, Made Easy

How to make Detroit pizza dough: why it runs around 70% hydration, the bread flour and cold rise that tame it, and the stretch-rest-stretch that fills the pan.

7 min read A dark rectangular steel pan with the baked pizza inside, caramelized cheese climbing the straight walls and stripes of red sauce spooned on top. Guide

Detroit Pizza Pan: What to Buy, What to Skip

The right Detroit pizza pan: why anodized aluminum or blue steel beats nonstick, the wall height that builds the frico, and a substitute you own.

7 min read Two white steamed buns on a floured wooden board: on the left a gua bao folded open like a shell, showing its soft crumb, on the right a round baozi sealed with twisted pleats at the top; a bamboo steamer behind Guide

The History of Bao Buns: From China to the World

The history of bao buns, honestly told: the mantou legend versus the record, gua bao's Taiwanese roots, and how a New York menu made it global.

6 min read Several white half-moon folded bao buns spaced out on a parchment-lined baking tray on a wooden counter in window light; a bamboo steamer and a small bowl with a brush behind Guide

How to Store Bao Buns: Fridge, Freezer and Reheating

How to store bao buns so they stay pillowy: why the fridge is the worst place, how to freeze steamed buns for three months, and how to reheat from frozen.

7 min read Three pale steamed buns on a floured wooden board, their tops wrinkled and shrunken; the left one yellowish and blotchy, the middle one collapsed into a puckered swirl, an open bamboo steamer behind by a window Guide

Bao Buns Troubleshooting: Dense, Gummy or Yellow

Almost every failed bao is dense, gummy, wrinkled or yellow, and each has one main cause. The symptom by symptom fix, from thermal shock to protein.

7 min read A tan wheat steamed bun and a second one torn in half, showing a dense crumb flecked with bran, on a floured board; a bamboo steamer behind by a window Guide

Whole Wheat Bao: The Blend That Stays Fluffy

Whole wheat bao is denser and never snow-white, but a half-and-half blend plus a little extra water keeps most of the fluff. The honest ratios and fixes.

8 min read Pale folded steamed buns in a bamboo steamer, one torn open to show a soft but tight crumb, next to a small bowl of pale rice-and-tapioca flour blend and a measuring spoon of psyllium husk on a stone counter with steam rising Guide

Gluten Free Bao: The Blend, the Binder and the Ratios

Gluten free bao is the hardest bun to pull off. The honest build: which flour blend, why psyllium beats xanthan gum, the ratios, the runny batter.

7 min read