Facebook pizza groups can be a goldmine of enthusiasm, photos, and shared passion. But for every great tip, there’s a dozen myths that get passed around like gospel. If you're trying to elevate your pizza game, it's crucial to separate internet fiction from dough-anchored fact. Here are the **top 5 pizza-making myths we see over and over again on Facebook forums—**and what you actually need to know.
1. “You need sugar and oil in every dough.”
The Myth: Sugar helps browning and oil makes dough soft, so every recipe should include them.
The Truth: Sugar and oil are style-specific, not universal. Classic Neapolitan pizza dough contains only flour, water, salt, and yeast. No sugar. No oil. Why? High-heat ovens caramelize the crust naturally. On the other hand, New York-style benefits from a bit of both for texture and flavor balance.
Takeaway: Match your dough recipe to the pizza style—not what someone swears by online.
2. “Your oven can’t make good pizza—it’s not hot enough.”
The Myth: You need a $1,000 outdoor oven to make anything decent at home.
The Truth: While high-heat ovens do offer unique advantages, it’s entirely possible to make excellent pizza in a home oven. Techniques like using a pizza steel, broiler-assisted bakes, and proper fermentation can drastically improve results. It’s less about the oven and more about knowing how to use it.
Takeaway: Don't blame your equipment—master your method first.
3. “Cold ferment for 7 days or it’s garbage.”
The Myth: Long cold fermentation (often 72 hours or more) is the only way to develop good flavor.
The Truth: While extended fermentation does develop complex flavors, it’s not the only way to make great dough. A properly managed 24–48 hour cold ferment (or even room-temp ferment in a pinch) can still yield excellent pizza. Plus, overly long ferments without proper control can degrade the dough structure.
Takeaway: Fermentation is a tool—not a religion. Use it wisely, and don’t let internet hype dictate your timeline.
4. “Cornmeal is the best for launching pizza.”
The Myth: Cornmeal helps prevent sticking and is better than regular flour on the peel.
The Truth: While cornmeal can help reduce sticking, it often burns in high-heat ovens and leaves behind a gritty texture and bitter taste. Professional pizza makers typically prefer fine Semolina, 00 flour, rice flour or a combination of these for a smoother launch and cleaner flavor. More importantly, the key to a successful launch is proper dough handling, light flouring, and working quickly—not relying on gritty add-ons.
Takeaway: Use the right flour and the right technique to keep your pizza from sticking and your crust tasting great.
5. “You can learn everything from Facebook.”
The Myth: Forums and group chats are all you need to become a pizza master.
The Truth: Online communities are great for inspiration and connection—but they’re no substitute for professional instruction. Forum advice can be conflicting, anecdotal, and untested. With a structured learning path, you understand why things work—not just what someone else did.
Takeaway: Pair your curiosity with credible education for real pizza growth.
Ready to Upgrade from Forum Guesswork to Expert Guidance?
At Virtual Pizza Academy, we combine live and on-demand classes taught by professional pizza makers who break down each style, dough formula, and baking technique with clarity and experience. Whether you're working with a home oven or a high-temp pizza oven, you'll learn the science and the art—without the myths.
Pizza forums are fun. But professional education is transformational. 🍕
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