Pizza Margherita
The Neapolitan classic: tomatoes, fior di latte and fresh basil.
Palazio · The Italian way of life
Pizza & Recipes
From flour to your favourite pizza
Perfect dough begins with patience.
Modern pizza found its home in Naples. Simple flatbreads evolved into a cuisine centred on dough, heat and a handful of excellent ingredients. Neapolitan pizza has a soft, airy rim; Roman pizza is often thinner and crispier.
For four pizzas: 600 g strong wheat flour, 390 g water, 18 g salt and 1 g fresh yeast. Mix water and yeast, add flour, then incorporate salt. Knead for 10 minutes and rest covered for 30 minutes. Divide into four balls and refrigerate covered for 24 hours. Bring to room temperature for about 2 hours before shaping. Timing depends on flour, temperature and yeast activity.
24 h + 2 h4 pizzasHome kitchen
Heat, craft and good ingredients
A pizza stone or baking steel needs around 45–60 minutes of preheating at your oven’s maximum temperature (usually 250–300°C); follow the manufacturer’s guidance. Stretch dough by hand, leaving the rim untouched. Top sparingly, drain mozzarella and bake for about 6–10 minutes until the base and rim are cooked. A suitable pizza oven often runs at 400–450°C, reducing baking time to around 60–120 seconds. Only use equipment designed for these temperatures and handle it safely.
Established professional principles: weigh your dough rather than guess, control fermentation through temperature and use seasonal ingredients. These are general craft recommendations, not quotations or endorsements from particular chefs. Poolish and biga add preferment flavours; sourdough needs an active starter and adjusted fermentation times.
Eight ways to taste Italy
Your next favourite pizza
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Delicate Parma ham meets rocket and shaved Parmesan.
Pizza Diavola
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Pizza Quattro Formaggi
Four cheeses, one beautifully balanced combination.
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No tomatoes: olive oil, rosemary and sea salt in their purest form.
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Seasonal mushrooms, creamy burrata and fresh herbs.
Pizza Dolce
A sweet finale with hazelnut spread, strawberries and pistachios.