Pizza recipes

Straight dough

Traditional Neapolitan pizza
Traditional Neapolitan pizza; easy to knead, but it's essential to bake it in a very hot oven.
Baker's peel pizza with spelt
Pizza alla pala is a leavened dough typical of Roman tradition, characterised by high hydration, a pronounced open crumb and a crunchy base.

Modern Neapolitan pizza
A modern take on the traditional Neapolitan pizza, with a taller, more open-crumbed rim, achieved with higher hydration and a biga preferment.
Pan-baked (Rome style) pizza
Roman pan pizza with a biga preferment, high hydration and a long maturation, for a light, open crumb under a crunchy base.
Baker's peel pizza
Pizza alla pala is a leavened dough typical of Roman tradition, with high hydration, a pronounced open crumb and a crunchy base.
Baker's peel pizza with semolina
A variant of pizza alla pala, this time with durum wheat semolina instead of soft wheat flour, for a crunchier base and a more rustic flavour.
High-hydration bubble focaccia
A focaccia with big bubbles and an extremely soft crumb, achieved with very high hydration, a poolish preferment and a long final rise in the pan.
Tomato focaccia
Focaccioro, a soft focaccia with tomato purée mixed right into the dough and a biga preferment for an extraordinarily flavourful crumb.
Genoese focaccia
The classic Genoese focaccia, low and oily, with its surface dimpled by hand and the typical water-and-salt brine poured on before baking.

Round pan-baked toasted pizza
A masterpiece of Campanian and southern Italian culinary tradition. It's the classic home-style or old-bakery pizza, defined by its unmistakable crunchy, almost fried texture on the edges and base.
Roman crunchy pizza
Roman scrocchiarella pizza in a pan or round tray. Stretched by hand without a rolling pin, and topped on the surface after a short rest.
Roman crunchy stuffed pizza
Roman scrocchiarella pizza, a wafer-thin, crunchy sheet rolled out with a rolling pin until it's almost see-through.
Simplified Apulian focaccia
A simplified version of Apulian focaccia, easier to manage at home, with a soft, flavourful crumb and crunchy edges.
Catania-style scacciata
Typical of Sicilian tradition, it's a savoury filling wrapped between two thin, soft and tasty sheets of dough.
Urbino layered flatbread (crescia)
Urbino's layered crescia, a kind of unleavened flatbread, layered with lard to create its characteristic layers.

Apulian focaccia
The traditional Apulian focaccia, with durum wheat semolina, potatoes and a sourdough starter.