Observed arrival · 2026-09-01
Lior Agami's Pizza Blog
A Hebrew-language pizza guide that explains dough science, baking styles, troubleshooting, and the calculations behind a better homemade pie.
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Field notes
The guide organizes pizza-making around an intended result rather than a single supposedly universal recipe. It explains baker’s percentages, including a worked example of 1,000 grams of flour with 620 grams of water, and compares hydration bands from 55–60% to 70% or more. Its workflow moves from direct dough into more demanding methods such as biga, poolish, and sourdough, with calculators and a recipe converter linked alongside the explanatory material.
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○OpenPublic substance visible
✦PrettyNotable craft visible
●ProPolished or operationally mature
◎NicheUnusually specific use
◉HumanPersonal, local, civic, or handmade
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