{
  "$type": "site.standard.document",
  "bskyPostRef": {
    "cid": "bafyreidiyi5kp4sj5kmnmwhzfrggjgwbua5n2ma524hdmvehrcu2ebit4u",
    "uri": "at://did:plc:aq6p5p4g5e2toeacdxhviwie/app.bsky.feed.post/3mnc4im5437t2"
  },
  "coverImage": {
    "$type": "blob",
    "ref": {
      "$link": "bafkreic2qp5hn2kg7szywjidb2eznon43ngpfkj3bwf4jzulgzfyfrc5r4"
    },
    "mimeType": "image/png",
    "size": 1068186
  },
  "path": "/news/the-future-of-pizza-dough/617719/",
  "publishedAt": "2026-06-01T15:06:18.000Z",
  "site": "https://pizzatoday.com",
  "tags": [
    "News",
    "dough science",
    "Frank Pinello",
    "Laura Meyer",
    "Leo Spizzirri",
    "pizza dough",
    "Tony Gemignani",
    "Will Grant",
    "The Future of Pizza Dough",
    "Pizza Today"
  ],
  "textContent": "Dough Science Insights from Top Experts Key Points: Deeper fermentation techniques, flour blending, ancient grains, and tighter environmental controls are driving a new era of dough quality, consistency, and flavor complexity. Technology and automation are strengthening dough precision and efficiency, but skilled human judgment remains the irreplaceable core of great pizza making. Pizza dough is constantly […]\n\nThe post The Future of Pizza Dough appeared first on Pizza Today.",
  "title": "The Future of Pizza Dough"
}