I’m a self-taught pizza maker (and foodie) and I like learning why things work (Good Eats was my favorite TV show), which led to the science of bread-making.

Making pizza at home began in Chicago when I craved a Neapolitan-style pizza. As I experimented, I wanted to know how dough worked so I wouldn’t need the best environment, conditions, or ingredients to make it; instead, I adapted. Along the way, I started making gluten-free pizza so my whole family could enjoy it.

At Doughcraft, I share my dough recipes and knowledge to make dough-making an easy and un-intimidating process. I hope this place becomes helpful to your own dough-making journey.

Thanks for reading!

Sincerely,

Silvia