https://pfisterer.xyz/en/tags/craft/Recent content in Craft on Pfisterer ConsultingHugoenTue, 26 May 2026 10:00:00 +0200https://pfisterer.xyz/en/news/vom-pizzateig-zur-beratung/Tue, 26 May 2026 10:00:00 +0200https://pfisterer.xyz/en/news/vom-pizzateig-zur-beratung/<p>Saturday evening. I am kneading pizza dough. Again. Three days of cold fermentation in the fridge, 65 percent hydration. A flour mix of durum with a touch of Manitoba. The twenty-fifth time this year.</p> <p>The first time, ten years ago, was frustrating. The dough refused to develop, the crust turned into cake. By the hundredth attempt I could tell from the steam above the pan whether the stone had reached 380 degrees or was still at 320.</p>