Slow-fermented dough
Cold, unhurried rising for one to three days gives a light, digestible crust with a deep wheat flavour.
Independent editorial recipe guide
Master the Art of Authentic Italian Pizza at Home
Explore time-honored baking techniques, secret sauce recipes, and step-by-step guides inspired by dewey's pizza traditions. Bring the genuine taste of a rustic Italian pizzeria straight to your kitchen, blending deweys pizza craftsmanship with artisanal dewey style methods.
Recipe Categories
Popular Styles, Made the Traditional Way
Dough Secrets
Four Steps to a Dough Worth Waiting For
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Hydrate and rest
Mix flour and water first and let them rest for 20 minutes. This builds gluten without effort and gives the crumb its open structure.
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Add salt and knead gently
Work in fine sea salt last, then knead only until the dough is smooth and elastic. Overworking warms it and tightens the texture.
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Ferment slowly in the cold
Rest the portioned dough in the refrigerator for at least 24 hours. Slow fermentation develops flavour, digestibility and a blistered, airy edge.
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Stretch by hand and bake hot
Bring the dough to room temperature, stretch it by hand rather than with a rolling pin, and bake on the hottest surface your oven can reach.
Traditional Styles & Our Philosophy
The Artisan Heritage Behind Every Pie
True Italian pizza is simple, and that is exactly why it is difficult. It rests on patience, a hot oven, honest ingredients and the table where people gather. These four principles guide every recipe in this collection.
High-heat baking
A searing hot oven or steel produces the charred, leopard-spotted edge that defines a Neapolitan pie.
San Marzano tomatoes
Sweet, low-acid, hand-crushed tomatoes with nothing added. Simplicity lets the sauce speak clearly.
Shared family meals
Pizza in Italy is rarely eaten alone. Each recipe is written to be made, shared and enjoyed at a long table.
About Us
An Independent Guide to Italian Pizza
Italian Pizza Recipes is an independent editorial collection. We research, test and write recipes for home cooks who want to understand why traditional pizza works, not only how to follow a list of steps.
We are not affiliated with any pizzeria, restaurant chain or brand. Recipes are original editorial content, and every method is written in our own words.
Tip: Weigh your flour and water for the most consistent results. Small changes in hydration make a noticeable difference to the final crust.
What you will find here
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Classic recipesNeapolitan Margherita and Quattro Formaggi, tested at home ovens.
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Clear timingPrep and rest times are listed so you can plan your bake.
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Honest difficultyEach recipe is rated Easy, Medium or Advanced before you start.
Contact
Get in Touch and Stay in the Kitchen
Questions about a recipe, a technique or our publication? Write to us, or join the newsletter for new recipes and dough guides.
Business information
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CompanyItalian Pizza Guides & Publishing LLC
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Address2028 Dove Creek Ln, Mesquite, TX 75149, USA
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Phone+1 (214) 555-0162
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Support email[email protected]
Working hours: Mon-Fri: 9:00 AM - 6:00 PM (CST)
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