After years of research and experimentation, I have perfected the dough recipe that has won my heart and the hearts of my customers. For me, pizza is not just a dish, but an art that comes from the perfect balance of ingredients, technique, and patience. Every step of the process is essential, from choosing the right flour to managing the fermentation, ensuring the quality of the water, and understanding the maturation times.
Over the years, I’ve learned that the dough is the foundation of any pizza that aims to truly delight. That’s why today, I don't just focus on making pizzas—I also teach other pizzaiolos and restaurateurs how to get the best out of their dough. In my courses, I cover every aspect of the process: from dough preparation to fermentation, from selecting the best flours to understanding how to control variables such as temperature and humidity. We explore how even the smallest adjustments can drastically alter the final result and how to make the most of time to achieve a dough that is perfect in every way.
Whether you’re a pizza maker, a food enthusiast, or a restaurateur looking to take your pizza to the next level, I invite you to explore my courses. I will share everything I’ve learned to help you achieve the best possible dough, every time. My mission is to ensure that every pizza that comes out of your oven tells a story of passion, expertise, and dedication.