As pizza chefs, we are first and foremost bakers. So my goal always is to develop a well-fermented dough, which is light and complex in taste. The difference between a contemporary and a traditional neapolitan pizza is just the hydration of the dough. Choosing the right flours and techniques makes it possible to increase the amount of water the dough can hold, leading to an even lighter and more digestible dough.

After much experimenting and different kinds of flours, it is finally possible for me to present you my own style of pizza dough.

Enjoy and hope to see you soon.