Few steps can go a long way toward having healthy nails. First and foremost, avoid cutting or removing your cuticles – they seal off the area around your nail to help keep out germs and bacteria while cutting or removing… Continue Reading…

During long, cold fermentation, enzymes in the dough and yeast convert starches found in flour into sugars that add flavor and browning. Furthermore, gluten relaxes during this period making it easier for stretching.

Before measuring ingredients, ensure they have the appropriate amounts. A digital scale may also make this easier.
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Bread flour should always be used when making pizza; its higher protein content provides additional structure to your dough and creates better crusts. If you don’t have bread flour on hand, a mix of all-purpose and whole wheat flour could work, with subpar results for crust. Instant yeast may also be substituted for active dry yeast (as long as proofing time doesn’t increase significantly) without losing effectiveness; expired yeast won’t.