July 21, 2026
Introducing the LUROPA rotary pizza oven
New innovation of pizza oven for home use, pizza lover and small restaurant or pizza shop owner produce evenly baked pizza. 【NA-300L】LUROPA 旋转披萨炉 500°C高温 90秒快烤 自动石板 家用商用 电烤炉 CE认证
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Discover the latest news, pizza-making tips, equipment insights, and industry trends from LUROPA.
July 21, 2026
LUROPA Celebrates 25 Years of Pizza Equipment Excellence
Celebrating a quarter century of innovation in professional pizza equipment manufacturing. Participate in 2026 Guangzhou international bakery exhibition. Launching of rotary pizza oven.
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July 21, 2026
The Science of Perfect Pizza Dough: Temperature and Hydration
Once all ingredients are prepared, pizza making begins with mixing the dough, followed by dough formation; fermentation is the process that takes place before and after. 披萨制作——和面作业 披萨的制作在各种食材准备好后首先是从和面开始，然后才是制作面团；而发酵则是其中的前后过程。 和面作业，是将面粉和水、以及各种辅料按规定比例进行充分搅拌糅合在一起的工艺。和面有手工和面和机械很两种方法；人工和面比较简单，其作业流程与机械和面类似，因此无需多说；在此仅以和面机和面为例简述如下。 面水比例：配比单位以重量来计算，一般面水比为1:0.55左右为宜；用水量的大小主要取决于面粉的吸水性能和湿润度。通常来说，高筋面粉用水量少、低筋面粉用水量多：可根据你个人使用情况来灵活把握。 面粉与水、盐、酵母、糖粉、橄榄油比率：按重量以常规披萨面团为例：面粉100%；水55%；盐2.2%；速干酵母2%；糖粉2%；橄榄油2%；
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