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Hi

for a few years I have been using the Allinson strong bread flour. In my dough works well (68% hydration), almost like the Caputo Pizzeria. Now use the Nuvola which is very good.
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I don’ like Iacopelli, now is repetitive and artificial in his mannerism. Have learnt quite a lot from “Gigio Attanasio” and “Malati di Pizza” - simple and reliable. Both for my transition to...

The best pizza I have ever eaten are at Sorbillo in Naples, or DaMichele or Francesco&Salvatore Salvo -all in Naples.

Another of the Salvo brothers, Ciro Salvo, has two pizzerie called 50 Kalo’...

Hi, sorry what is A Di M Matt. A supplier?
Thanks
Franco

For neapolitan pizza I use the same, 275 degrees on a baking stone, in the second from last shelf. Put it on 45 mins before baking.

Excellent, that’s perfect

I would suggest to open it with a cross cut, and let it drain two minutes in a colander before transferring on the baked pizza. The reason is not to flood the pizza.

With the Gorgonzola Piccante next time try fresh Rucola (Rocket) which will cut the power of Gorgonzola. It is a classic combination.

Another “pizza Bianca” classic is the one with Fiordilatte and...

Hi
Which romana you mean? The thin one, with little or no cornicione - or the doughy one usually cooked in trays and sold by the slice?
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You are right, purists would say that buffalo mozzarella does not belong. The fact is that I love it on pizza, it is a perfect match to the sauce, and all pizza places in Italy offer it in the...

The Consortium says to use San Marzano peeled tomatoes, crushed with your hands in a bowl, plus 10g salt every kg of tomatoes, three-four basil leaves, one-two spoonfuls of e.v.o. oil. See...

Always done like my grandma used to. Let them dry well, crumble them with your fingers, move it - seeds and skins - in the bottle , add some oil, shake a bit, then add the rest of the oil. Two...

Very nice dough, the first one also very classical and I bet super tasty

Come on, show us the final product!