01
The Secret to Perfect Dough
Combine finely ground Tipo 00 flour, 65% water hydration, sea salt, and a pinch of yeast. A 24-hour slow cold fermentation develops incredible flavor depth and an airy, digestible crumb.
In-Depth Exploration
How to make authentic Italian pizza
Authentic Italian pizza starts with tipo 00 flour, a well-risen dough, San Marzano tomatoes and serious heat. Watch the visual steps and learn Neapolitan pizza tricks.
02
San Marzano & Fresh Cheese
Hand-crush raw San Marzano tomatoes with sea salt and extra virgin olive oil — never pre-cook the sauce. Top with well-drained fior di latte mozzarella and fresh basil leaves.
03
Stretching & the Cornicione
Always stretch dough by hand working from the center outward to push trapped air pockets into the rim, creating the iconic puffy Neapolitan cornicione crust without a rolling pin.
04
Baking with Extreme Heat
In a 450°C (850°F) wood oven, pizza bakes in just 60 to 90 seconds with leopard spotting. At home, max out your oven with a preheated baking steel for crisp results.
Questions & Answers
Frequently Asked Questions
How long should pizza dough rise?
Often 8–24 hours cold, or a few hours at room temperature depending on yeast. Longer rises taste better and digest easier.
What temperature do you bake pizza at?
As hot as possible: home ovens ~250–300°C with stone/steel; authentic wood ovens at 450°C. Short bake time wins.
Can you freeze pizza dough?
Yes. Portion into balls after first fermentation, freeze airtight, and thaw slowly in the fridge.
What is the difference between pizza and focaccia?
Focaccia is thicker, higher in olive oil, and served as bread. Pizza is stretched thin and baked rapidly with toppings.
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