Greg’s PizzaPractical answers for your next pizza or bagel bake, plus the story behind Greg’s Charleston launch. Read a guide, try a tool, and bring what you learn back to your kitchen.
Get a crispier homemade pizza bottom with practical guidance on preheating, baking steels, toppings, dough weight, rack position, and cooling.
Read the article: How to Get a Crispy Pizza Bottom in a Home OvenLearn why bagels are boiled before baking, how boiling affects the crust and chew, and why timing, malt, proofing, and gentle handling matter.
Read the article: Why Are Bagels Boiled Before Baking?Follow Greg’s Pizza & Bagel Joint’s Charleston launch. Learn how the planned preorder drops work and join Hotplate text alerts for announcements.
Read the article: Pizza & Bagel Drops in Charleston: How Greg’s WorksLearn how to scale pizza dough for round pizzas and rectangular pans, with worked examples, dough-weight tables, and Greg’s free pan-size converter.
Read the article: How Much Pizza Dough Do I Need? A Guide to Round and Rectangular PansCompare pizza steels and stones for a home oven: bottom browning, fit, weight, preheating, care, and the Baking Steel products Greg owns.
Read the article: Pizza Steel vs. Pizza Stone: Which Should You Use in a Home Oven?Troubleshoot dense homemade bagels by checking flour, kneading, fermentation, boiling, and baking, with practical next steps and Greg’s bagel resources.
Read the article: Why Are My Bagels Dense? Common Causes and FixesDownload the dough, baking-surface, and dense-bagel guides
Download the first three articles
