Neapolitan Pizza Dough: The Role of Fermentation in Every Bite
The most important ingredient in Neapolitan pizza is also the one that receives the least attention from the people eating it. It doesn’t appear in the name of the dish. It isn’t sourced from a protected region or listed on…
Why “180” Matters: The Temperature Secret Behind Light, Crispy Pizza Fritta
If you’ve ever wondered why we’re called Pizza Fritta 180, you’re already asking the right question. That number isn’t a brand flourish or a clever piece of marketing. It’s the technical detail at the heart…