I’ve been making pizza for over 30 years. With biga, time and plenty of craftsmanship.
I’m from Naples. I learned my craft in my hometown and later continued it in Switzerland.
Biga is my starting point: flour, water and a little yeast. With Caputo Rossa type 00 from Naples and 30 hours of maturation, it becomes an airy, aromatic dough.
My double-baking system uses two controlled baking stages at different temperatures. This makes the pizza lightly crisp outside while keeping it airy and tender inside.