Guides

How-to and educational content

Pizza Dough Salt Percentage Guide: The 2-3% Formula Explained

pizzalator / January 9, 2026

The ideal pizza dough salt percentage is 2-3% of your flour weight. This ratio is used by professional pizzaiolos worldwide […]

pizzalator / December 17, 2025

If you’ve ever stared at the baking aisle wondering whether to buy the jar labeled “Instant,” “Rapid Rise,” or “Active

pizzalator / December 11, 2025

Introduction: What Pizza Hydration Really Means Pizza hydration percentage sounds like a technical term that only experienced bakers care about,

pizzalator / December 5, 2025

Cold fermentation has become the go-to method for pizza makers everywhere, from professional pizzaiolos running busy restaurants to home bakers