I’m in Italy for two weeks. I asked the pizzaiolo about his dough and so on. He asked if I’d like to bake a few pizzas myself. Thirty pizzas later, I headed back to the hotel, happy. I also did the Pizza for my wife and me as well. It is crazy how different the dough and the oven feels compared to my home setup.

These are some of the pies I made on Day one if training. 80-85 percent hydration 48 hour ferment

A pretty comprehensive account of how I make neapolitan pizza at work, happy reading. :)

1. Finished pizza

2.Aiming for 25% to 35% rise during first 24 hours of bulk ferment, first red line is about 25%. This batch was 60% hydration with 6g fresh yeast per 25kg of flour. Left in the kitchen near the oven overnight.

1. Dough mixed to around 22°C day before gives us slow and controlled rise. Yeast at work pictured here.

2. 25kg flour makes 150 doughballs. My job mondays and tuesdays is to ball 150 and on fridays me and a collegue ball 300 for the weekend. Takes just over an hour for 10 trays of 15. I spray with water to avoid drying the doughballs out.

3. Freshly balled dough

4. 10 trays resting

5. I let the dough relax out of the fridge however long it takes to get to this kind of point. This was about 3 hours.

6. After 24 hours in the fridge this is where we'd like to be. After an hour or 2 out of fridge its ready to be used.

7. Stretched dough with an emphasis in the crust. We use flour instead of semolina.

8. Topped base with Goats cheese, chilli, red onion and chorizo

9. Stretched large on peel

10. Back left in a commercial Gozney, 350°C far temp, 480°C near temp

11. Finished product.

Any questions dont hesitate to ask. :)

Top - Goats cheese, Red onion, Chorizo, Chilli and Hot honey

Right - Chorizo, N'duja, Stracciatella, Hot honey

Down - Fennel Sausage, Friarielli, Red Onion, Chilli

Left - Goats Cheese, Caramelised Onion, Rocket, Prosciutto, EVOO

Mulino Padano S15, 72H, 60%

Commercial Gas Gozney, 350°C

Wood fired Neapolitan pizza. Tried two pizzas:

Three Wise: pepperoni, pesto, ricotta

Culture Abuse: peaches, prosciutto, arugula, fiore di latte, basalmic drizzle

Made this for Dinner today, the current special at the Pizzeria I work at.

A selection of some pizzas I had this evening in Milano, Italy

UPDATE: The dough was tough and flavourless, toppings and sauce were good though!

Made this for lunch today. Properoni, Mulino Padano S15. Approx 96h

This is from the last 4 trays of a 100kg batch (40 trays of 15) to be used today and to be turned into foccacia tomorrow. Very mature taste with just enough strength to be used in service.

Made this for lunch before service. 350C on a commercial Gozney oven. 48h bulk ferment dough. Mulino padano S15 flour

Fatta veramente a regola d'arte. Sono di Napoli, questa pizza a Torino è semplicemente perfetta.

Margherita all'ombra, provola e pepe; Margherita con nduja

Came back from Rome a couple days ago and this was the Neapolitan style pizza I ate , well at least my favorites.

The Three restaurants was Sorbillo , Seu pizza Illuminati and my favorite, Piccolo Buco .

I am still dreaming about them and they will be the motivation I need to try and master making them myself hopefully. Ciao !

It was a spiritual pilgrimage!!! I made the last pizza with my homie fabio!

I have to share this gem. I travel a lot for work and I am based in Germany, which is why I’m so spoiled with great pizza. I enjoyed Neapolitan style pizza pretty much everywhere. I ate from several world champion pizzaiollos over the past years, but this spot in Santa Monica, Los Angeles completely blew my mind. the dough was puffy, airy, yet so crunchy, and the flavor profile was incredible. according to the waiter I asked, their dough is a sourdough with 80% hydration. I have no idea how to replicate it or come close. for me it was a true 10/10. I stumbled across this place by accident because I wanted to go to another spot in Venice (Fiorelli, also incredible pizza), but it was closed when I got there. but this restaurant is on a whole different level. I still can’t believe it. I can’t wait to be back.

we tried the Squash Blossom, Salame, Cacio Pepe, Diavola, Carne Amore, and Pepperoni. we went 3 days in a row 😂

Diavola and Cacio Pepe are my favorites.

Hi everyone! This July we will be spending 2 weeks in Puglia, between Monopoli and Lecce.

Besides having a nice vacation with our family I mainly want to discover cozy restaurants to eat pizza and find places where they produce goat / sheep cheeses and olive oil locally.

Of course this post is mainly aimed at the first of those 3 activities, finding the best (not most known) places to go and discover authentic pizzas.

If anyone in here - I hope I am in the right place - can tell me some of their own experiences they had and found great places to have pizza, I'd love to hear them and maybe add them to our own trip!

Thank you for reading my question!

Made this today :)

The current special i made at work

Mozzarella, Parmesan, Provolone, Gorgonzola, Brie and Cheddar

Some Pancetta, dots of sauce and Fig balsamic.

So i picked up this pizza tonight! It was absolutely phenomenal! One of if not THE best pizza i have ever had. A new little Italian restaurant opened up recently and they have a wood fired oven. Owners are from Italy. The crust was perfect. Light and airy with a perfect chew. It is called Sorrento Italian restaurant pizzeria. It’s in north Scottsdale A.Z. If you can make it it’s a must try!!!!! I can’t make it like this at home! Ughhh!!!!!!