Based on a brand new obsession (thanks to the pandemic) for homemade pizza, I would like to talk about how optimisation is just like cooking that perfect pie. You can have all of the tools in the world, but do you have the experienced chef and the right ingredients. Sure, you can cook up a quick Margherita in under an hour, but does it taste good. But, what if you left the dough to rise for a few days? Well, you’d get a much better flavour, and a smooth experience. Optimisation and Pizza Making are the same and I will help you understand how and why it is beneficial to let your dough prove for longer.
