The working pizza dough
Hydration, fermentation, and the decisions that change the crust.
In testing03
Recipe notebook
Make it. Understand it.
Recipes with the useful details left in: what matters, what can change, and how to know when it’s working.
No life story
before the ingredients.
The recipe comes first. Then the method, the reasoning, and the details that make it repeatable.
Every recipe is treated like a working document: tested, measured, and written for the moment when your hands are already busy.
ISSUE 001 / THE FOUNDATION
Recipes publish when they are tested, photographed, and ready to stand behind.
Cook by temperature
Why the clock is a suggestion and the thermometer gets the final word.
DraftingBuild a sauce on purpose
Salt, fat, acid, heat—and knowing what the pan is missing.
In testingA hot sauce framework
A working method for flavor, salt percentage, and a safe ferment.
ResearchingA SHAYALA BUILD / LIVE
CookMath.
I built CookMath to put the working numbers a chef actually uses in one place. Type a number, get the answer, and get back to the stove.
Open all twenty calculatorsCalculator / DoughLive
Dough
Adjust the flour weight. Every component scales with it.
New York65% hydration
Foldable slice. Built for a steel and a hot home oven.
- Flour 100%
- 500 g
- Water 65%
- 325 g
- Salt 2%
- 10 g
- Yeast 0.3%
- 1.5 g
- Oil 2%
- 10 g
- Sugar 1%
- 5.0 g
Total dough weight852 g
Weight is always accurate. The scale doesn't lie.