FAQ — Night’s Pizza
Late-night hunger punishes improvisation—ferment ahead or pay in chaos.
Best flour?
Depends on schedule and oven—try one change at a time.
Scaling recipes?
Weight scales better than cups for repeatability.
Soggy centre?
Often sauce quantity or oven heat transfer—diagnose before adding toppings.
Hydration stuck?
Adjust salt and time together—one variable per bake.
Steel vs stone?
Preheat discipline matters more than the brand name.
Cleaning steel?
Cool before water—thermal shock warps tools.
Cold ferment?
Often improves flavour if your fridge is stable.
Yeast amounts?
Time can substitute for quantity if temperature is controlled.