The right dough makes all the difference. Different methods create completely different results - from soft and airy to crispy and structured. Choose the one that fits your style.
Neapolitanischer Pizzateig mit leichtem, luftigem Rand und weicher Mitte. Folgen Sie dem Schritt-für-Schritt-Rezept für ein authentisches Ergebnis.
Langsam geführter Teig mit mehr Aroma, leichter Krume und einfacherer Handhabung. Eine verlässliche Wahl für ausgewogene Pizza.
Teig mit hoher Hydration, großen Luftblasen und tiefem Aroma. Lange Gärung schafft eine leichte, gut strukturierte Krume.
Natürlich fermentierter Teig mit komplexem Aroma und leichter Krume. Einfach zu verarbeiten, wenn ein aktives Anstellgut bereitsteht.
Leichter, luftiger Teig mit mehr Aroma und einfacherer Handhabung als Biga. Eine ausgewogene Methode für weiche Pizza mit guter Krume.
Berechnen Sie den perfekten Pizzateig mit präzisen Verhältnissen für jeden Stil, jede Hydration und jede Anzahl Pizzen.
Use fewer toppings and keep the sauce light.
Too much topping leads to a wet center and uneven baking.
Use semola rimacinata or fine rice flour on your work surface and peel.
Too much regular flour can burn and taste bitter.
Gently stretch the dough by hand.
Avoid using a rolling pin - it removes the air and results in a flat crust.
Keep the center thin and the edges untouched.
This helps create a soft base with an airy crust.
The stone matters more than the air temperature.
Give it extra time to fully heat up.
Once the pizza is topped, launch it immediately.
Letting it sit can cause sticking and tearing.
Use your first pizza to adjust heat, timing and technique.
The second pizza is almost always better.
Have dough balls ready, sauce prepared and toppings cut.
Once the oven is hot, everything should move fast.
Place finished pizzas on a rack - not a plate.
This keeps the crust crispy instead of steaming.
Create a simple workflow: One area for shaping, one for toppings, one for finished pizza.
Rotate the pizza during baking to ensure even heat.
This prevents burning and gives a balanced result.
Bake pizzas 80–90% done and let them rest on a rack (not stacked). Finish for 20–40 seconds before serving.
Result: Crispy, hot pizza in seconds - perfect for serving everyone at once.
Great pizza comes down to heat. The same dough can produce completely different results depending on how it's baked.
A regular oven can still make good pizza with the right setup. With proper preheating, you can achieve solid results that work well for everyday baking. It’s best suited for doughs like cold fermented or poolish. A small amount of oil can also help improve browning in a home oven. To improve the base, some use a baking steel, which stores and transfers more heat for a crispier result.
Pizza ovens operate at much higher and more stable temperatures. The dough bakes faster, rises better and creates a lighter, more airy crust, while the base becomes crisp without drying out.
In practice, pizza from a home oven often turns out flatter and slightly drier, while higher heat gives a more balanced result.
For best results, combine the right dough with the right heat.
