Italian Chef Reveals Secrets to Traditional Pizza Recipes

Who doesn’t like pizza? Thin or fluffy, with lots of cheese, flavored with spicy salami or prosciutto, served with vegetables and all sorts of other delicious ingredients and attractive spices, pizzas are among the most expensive for gourmets around the world. It is one of the highly rated dishes.

Pizza (“pissa” – Latin for “flat bread”) as we know and love it today originated in Naples, Italy. news for you. An Italian chef named Michele Leo revealed to a publication what matters most if you want your home-prepared pizza to look like the book. Or you might think pizza isn’t real unless it’s seasoned with a special sauce that professional chefs can’t share the recipe with. But it’s not.

Michele Leo: The secret isn’t the baking method or the toppings, it’s the dough

“The basic ingredients are key. Pizza dough is made with just water, flour, salt and yeast, so it’s all about the quality of those simple ingredients, as well as the time you’re willing to allocate to preparing this dish.” The more gluten in your flour, the longer your dough will have to rise in order for your pizza to be more digestible, so you’ll need to look at the amount of gluten in the flour you use. In addition, the dough must be left to ferment for 8-10 hours, after which the yeast has “finished” its work. Eliminates the yeast intolerance problem that often occurs when dough is placed in the oven. “said the cook.

Michele Leo also has a simple and perfect recipe for making the best pizza. Apparently, the flour I was talking about earlier is also easily available at our store.


  • 4g brewer’s yeast
  • 1 liter of water
  • 1.4kg Flour type “0”
  • 30g salt
  • 30ml oil
  • peeled tomato
  • Mozzarella
  • fresh basil
  • a handful of semolina/sorghum

Read also: Pan pizza – simple and easy recipes for home use

Method of preparation:

Yeast dissolves in water. Add the flour, salt and oil and mix well until you have a dough that does not stick to your fingers. Let the dough rest overnight in the refrigerator. The next day, remove the dough from the refrigerator and let it come to room temperature for 1-2 hours. Meanwhile, mash the peeled tomatoes and season with a pinch of salt. The oven will heat up. Place the rolled out dough on a tray dusted with semolina flour. Top with tomato sauce and bake in the bottom of the oven for 13-15 minutes, or until the dough is golden brown. Remove top, add mozzarella cheese (grated, shredded, or sliced) and place pizza in oven for 2 more minutes. When the time comes, take out the pizza, sprinkle with fresh basil, and serve hot.

  • Couldn’t you eat it all? Let’s see what they do with leftover pizza!

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