How Authentic Italian Pizza Is Made
Pizza has significance beyond the physical act of eating; it is an important part of the culture, has artistic merit, and is part of our collective history through generations.
Unlike the fast food variety of pizza available in America, real Italian pizza emphasises simplicity, quality of ingredients, and careful methods during the entire process from making dough through cooking in a wood-burning oven. This is how true Italian pizza is made correctly.
The Foundation: Perfect Pizza Dough
At the core of a true Italian pizza is its foundation—the dough. A true dough contains just four main ingredients (flour, water, yeast, and salt). But what makes this dough unique is the way that it is prepared.
Italian pizzaiolos prefer to use Tipo 00 flour, which has an incredibly fine grain and produces dough that is both soft and pliable. The dough will be kneaded a fair amount to achieve a smooth consistency before being allowed to ferment slowly (in most cases, from 24 to 48 hours). This process allows for development of the dough’s flavour and will lead to a crust that is light, airy, and easy to digest.
Unlike commercially made pizzas, authentic dough is never rushed through preparation. It is worked by hand to develop air pockets so that the final product has a light, fluffy texture from the beginning.
The Sauce: Simplicity at Its Best
Simple and pure, an authentic Italian pizza sauce is generally made using San Marzano tomatoes (a type of tomato that grows in the volcanic soil surrounding Mount Vesuvius), which have the unique characteristics of being sweet and low in acidity.
The majority of the time the sauce is raw/uncooked and lightly seasoned with salt; some pizzaiolos may add fresh basil and/or drizzle olive oil over the sauce, but no heavy spices will be used. The intention is to allow the true taste of each tomato to shine through when preparing the authentic sauce for pizza.
Fresh and High-Quality Toppings
Authentic Italian pizza uses the philosophy of ‘less is more’ when it comes to choosing and applying toppings to maintain a balanced pizza. Pizza Margherita is a great example of this with only three toppings—cheese, sauce, and basil leaves (which represent the colours of the Italian flag).
The preferred cheese for making Pizza Margherita is fresh mozzarella (often made from buffalo milk, or Mozzarella di Bufala) because it has a very creamy texture.
Some other common ingredients that may be added to an authentic Italian pizza can include olive oil and fresh herbs and, on occasion, cured meats such as prosciutto or salami. The amount of ingredients added to an authentic Italian pizza, however, is never excessive.
The Art of Hand Stretching
Handmade dough is one of the hallmarks in creating an authentic Italian pizza; as opposed to using machinery or technique with a rolling pin, pizzaiolos use their hands to stretch the dough out.
By stretching it by hand, it allows for a thinner centre crust and slightly thicker outer edge, or what is referred to as the “cornicione” (the airy outer crust). In addition, it keeps the natural structure of the dough intact so that the baked pizza has a superior texture to a baked pizza made with a machine.
Cooking in a Wood-Fired Oven
The most important part in creating “real” Italian pizza is baking it in a wood-burning oven (which can reach temperatures between 450 and 500 °C or 800 and 900 °F).
The high temperature allows the pizza to be cooked quickly (in 60 to 90 seconds), producing a nice charred crust and a tender, chewy inside. The smoke from the wood-burning oven also provides the pizza with an unparalleled flavour, which cannot be reproduced by a regular oven.
Regional Variations of Italian Pizza
Neapolitan pizza is the “original”, but this country has a number of regional types of pizza.
The following is a list of these different types:
Roman (Rosticceria Ciociara) (Pizza al Taglio)—A Roman pizza is a thin & crunchy-crusted pizza that is sold by the slice.
Sicilian pizza, on the other hand, has a thick, rectangular shape and resembles a bread rather than a crust.
White pizza (Pizza Bianca) has no tomato sauce on it but uses olive oil & herbs as a topping.
While every region has its own style of pizza, all styles maintain the concept of using fresh ingredients with a basic method of preparation.
Why Authentic Italian Pizza Stands Out
Authentic Italian pizza exemplifies balance over excess. High-quality ingredients combined with tradition and careful preparation create a dish of lightness and flavour. More natural tasting will produce greater digestibility than processed fast food pizza.
Every bite/pizza represents the craftsmanship, heritage, and passion of the maker.
Conclusion
Crafting an authentic Italian-style pizza is an evolving mix of artistic and scientific processes. The fermentation of the dough (slow) and the process of baking (in a wood-burning oven) are critical factors in producing the ideal pizza. The commitment to tradition, as well as the high level of quality, is part of what makes Italian-style pizzas popular throughout the world.
At In Forno, our journey began in 2020 when a passionate pizzaiolo (pizza chef) fulfilled his dream of opening his own restaurant. Every dish served at In Forno is crafted with love and perfection. From traditional recipes passed down through generations to a warm, inviting atmosphere, we promise an unforgettable journey of culinary delight.
Don’t just eat—savour every moment with us. Book now and let your Italian culinary adventure begin!
