Scuola di MarcoBakery bread, made in your kitchen.

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A freshly baked margherita pizza on a dark steel plate, its puffed rim deeply browned with leopard-spotted char, on a floured wooden counter in soft window light. Guide

Pizza in a Home Oven: Getting Close to 450C

A home oven tops out near 290C, a pizzeria floor hits 450C. Here is how surface, preheat and the broiler close that gap and give you a crisp, blistered base.

7 min read A pizza slice flipped over on a wooden board, showing its pale, doughy underside that never browned, beside the rest of the pie whose topping is already well charred on top. Guide

Pizza Not Cooking on the Bottom: A Fix-It Guide

A raw, gummy or pale pizza base is almost always a heat problem, not a dough problem. Diagnose it by symptom and fix the bottom crust for good.

6 min read A baked pizza crust on a floured wooden counter with one slice folded over to show a soft, open crumb and a charred, crisp base Guide

Gluten-Free Pizza Dough That Isn't a Cracker

Gluten-free pizza dough that bends instead of snapping: why psyllium husk replaces gluten, how wet the dough should be, the rest it needs, and how to bake it.

6 min read Six risen dough balls puffed on a floured wooden counter, small bubbles at the surface, a ceramic bowl and a wooden rolling pin behind them in window light Guide

Same-Day Pizza Dough: When Time Is Short

Same-day pizza dough that still tastes good: how much yeast, what hydration, warm-room schedules from one to eight hours, and the flavor tradeoff you accept.

6 min read A bubbly, risen jar of sourdough starter beside a tray of proofed pizza dough balls, flour dusted on a dark counter, side window light. Guide

Sourdough Pizza Dough: Swap the Yeast, Keep the Recipe

Sourdough pizza dough is your dough with the yeast swapped for ripe starter at 10 to 20% of the flour: how much to use, hydration, and the cold-proof rest.

7 min read Two hands draping a round of pizza dough over the backs of the knuckles, the disc thinning at the center while a puffy rim stays intact, on a lightly floured counter. Guide

How to Stretch Pizza Dough by Hand (No Rolling Pin)

Stretch pizza dough by hand without tearing: warm it first, skip the rolling pin, press the rim, drape it over your knuckles, and rest it when it resists.

8 min read A glass jar of bubbly, domed poolish beside a bowl of stiff, shaggy biga on a floured counter, morning light catching the fermentation bubbles. Guide

Poolish and Biga for Pizza: More Flavor, Nothing to Buy

How to use a poolish or biga for pizza: what each preferment is, how much flour and yeast to ferment ahead, how to tell it is ripe, and how to mix it in.

7 min read A row of smooth, taut pizza dough balls resting in a lidded dough box, each puffed and relaxed with a shiny surface, on a floured wooden counter. Guide

How to Ball Pizza Dough (and Proof It in a Box)

How to ball pizza dough into tight, smooth rounds: dividing by weight, the fold-and-drag move for surface tension, ball weights by style, and box proofing.

6 min read A round of pale dough risen in a clear glass bowl, its surface dotted with small bubbles, on a floured wooden counter with a linen cloth and a bowl of flour behind in soft window light. Guide

Cold Ferment Pizza Dough: Why the Fridge Makes It Better

Cold ferment pizza dough explained: how an overnight rise in the fridge builds flavor, how much yeast to use, a 24 to 72 hour schedule, and baking from cold.

5 min read