Homemade Pizza

Fresh or dry yeast? Small quantities or as much as we like? Let's make a few things clear.

Some details related to a phase of the dough fermentation to understand how to give our pizza the desired texture.

The sourdough culture and its offshoot, the levain, to get a naturally softer and lighter dough.

A procedure for obtaining fragrant and tasty bread, created by Alessandro Lo Stocco

little tricks to avoid ruining the final result, suggested by Alessandro Lo Stocco

Coronavirus quarantine will not stop our love for this pizza

San Marzano tomato is the king, but not always the best to use on every dough

An apparently easy pizza, which in reality requires a great cooking technique