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Editorial policy
How Crust & Ember decides what to publish, how it is written, and how it is corrected.
Pizza at home is decided by two variables the baker controls — what is in the dough and how much heat reaches it — and almost everything else is decoration. Every piece isolates one of those variables, states the numbers, and tests changes against a domestic oven rather than a deck oven the reader will never own. Toppings are treated as a load on the bake, not as a subject in themselves.
How pieces are written
Plain, measured, workshop-notes direct; explains the mechanism before the instruction and admits uncertainty where results vary by oven.
Baker's percentage, hydration, bulk ferment, cold retard, gluten development, oven spring, thermal mass, launch — technical terms used freely but defined on first use.
Habits this site avoids:
- Authenticity policing and 'real Italians would never' framing
- Nostalgic restaurant storytelling
- Hype adjectives for food ('heavenly', 'to die for')
- Unverified health or nutrition claims
- Sponsored-sounding gear enthusiasm
Sources
Where a piece depends on something the reader cannot check from the page, it says so rather than asserting it.
Bylines
Pieces are published under Crust & Ember rather than under a person's name. Nobody is credited who did not write them.
Corrections
A piece found to be wrong is corrected in place and the correction is stated on the page, rather than the page quietly changing.