Slice of Paradise

18/05/2026

Same dough, different fermentation.

The first pizza was made with a 24-hour room temperature dough. I made 4 dough balls but only used 2, so I left the remaining ones in the fridge for another 24 hours. The pizza in the second pictures is the result.

They look pretty similar, although the lighting in the pictures also makes them look more different than they actually were.

Personally, I preferred the 48-hour version. The dough had a deeper flavor and more character. The 24-hour one was still really good, just a different style.

Same toppings with one small difference:
Gargano Rosso tomato sauce
Fresh mozzarella
Red onion
’Nduja

For the first pizza, I added the ’nduja before baking.
For the second one, I added it after baking.

Some people from Calabria told me that ’nduja should always be added after baking. I actually prefer it that way too, but I know others prefer it before baking because it melts into the pizza and releases more flavor and spice.

What about you? Before or after baking for ’nduja?

16/05/2026

Not my best pizza, but still a tasty one.

This dough was supposed to be used after 48 hours of fermentation, but life happened and I ended up using it after 96 hours instead. The result? A super soft and fragile dough that was almost too easy to stretch. That's why I failed to make a great round shape.

I also didn’t have many ingredients left in the fridge and needed to use the dough, so I kept it simple: tomato sauce, fresh mozzarella, and nduja.

You can also notice that the crust is a bit pale. That’s because the yeast had already consumed most of the sugars in the dough during the long fermentation, so the crust didn’t brown as much as usual.

Sometimes pizza is not perfect, and that’s part of the process. I still wanted to share this one because social media often only shows the perfect pizzas. Even after making a lot of pizzas, you can still make mistakes.

In this case, my mistake was leaving the dough in the fridge for too long instead of freezing the dough balls for later use. The pizza still tasted great, but overproofed dough can become very delicate and tricky to handle. If you’re not careful, it can even tear in the oven and create holes in the pizza.

That said, frozen dough can still make amazing pizza when handled properly. I’ll post a video in the comments showing how I thaw and use frozen dough.

24/04/2026

Those charred black spots on the crust? That’s called leoparding. It happens when a super hot oven hits a well-fermented dough, creating that perfect balance of crisp, airy, and slightly smoky flavor 🍕 🐆

This one? 44h fermentation, then frozen. Thawed overnight in the fridge, 3h at room temp before baking. The result: perfect color, insane flavor.
I used Caputo cuoco and I used the macte ovens voyager smart.

19/04/2026

I always make it a point to visit AVPN-certified pizzerias to benchmark my own dough against professional standards and explore their unique specialty pizzas. Today, I’m at .wroclaw in Wrocław, Poland. This is easily my favorite pizzeria in the city. I’ve visited four times now, and the quality has been world-class every single time.

Today, I tried their Gamberetti, featuring tomato sauce, fior di latte, shrimp, fresh spinach, and garlic olive oil. The ex*****on was masterclass. The dough was light, cloud-like, and featured a perfectly developed crumb. It was so flavorful and melt-in-the-mouth that it could easily be eaten on its own without any extra oil.

I remember the first time I came here; I left thinking, "Okay, my pizzas aren't even close to this yet." But I’ve put in so much work since then. I’ve improved my craft to the point where I truly believe my pizzas can now compete with the quality of some very good pizzerias. (But not yet to the level of Cimone 😉🤤❤️)

It makes me think that maybe, one day, I’ll open my own place or at least host some pizza pop-ups so people can finally taste what I’m making. I know it’s a massive amount of work, and I’m not sure if it will ever actually happen. But who knows? Until then, the journey continues.

30/03/2026

Just had to block someone who saved every single one of my pizza dough recipes but couldn't find the energy to hit 'Like' or 'Follow' once.
I see you. 👀
I get it, my videos are public. But treating a creator’s profile like a free, anonymous library while intentionally withholding a single tap of support is a weird vibe. If you find the value enough to keep it, show the appreciation to help it grow.
I’m here to build a community, not just a database for 'Ghost Savers.' Rant over.
Back to 🍕

For today, it was a mortadella pizza with white base 🍕🤤

29/03/2026

Here is a Margherita variation with straciatella instead of mozzarella.
Straciatella is the creamy, stingy filling inside burrata cheese. It is basically shredded mozzarella mixed with cream.
Recipe of my super soft dough on my profile. Check the link in bio for the YouTube version.

04/03/2026

Pizza napoletana contemporanea with Italian sausages and mushrooms.

48h fermented dough
Caputo cuoco
Direct method
Baked in the macte ovens voyager smart
At 430°C for around 90sec

24/04/2025

24h neapolitan pizza dough recipe. Easy recipe.

- Caputo pizzeria flour
- 24h room temperature fermentation
- Direct method
- 65 % hydration

For 4 doughs of 250g:
597g of flour 00
388g of water
14g of salt
0,17g of dry yeast

Good recipe when you "don't have time" but to be honest I prefer longer fermentation, at least 1 more day in the fridge. This adds more flavor and the dough will have a better texture.

Enjoy!

19/02/2025

Mortadella and pistachio

Hydration 65%
Dough Ball 280g

Pistachio pesto
Mozzarella fior di latte
EVOO
Mortadella
Basil

Baked in a macte ovens voyager smart

Recipe of the dough on my page.

18/02/2025

The long version of my dough recipe.
Basically it's the same as I posted here but with more details on how the dough is made. You have time to understand the full process of making an amazing dough.
Enjoy!

Homemade Pizza Dough Recipe For Neapolitan Pizza (4 Dough Balls, 280g Each, 63% Hydration)Step 1: Make the Poolish1️⃣ In a bowl, mix:100ml water 💧1g dry yea...

13/02/2025

Valentine's day pizza
With Prosciutto crudo and ricotta