This place is Pizza heaven. Be sure to taste this young Pizaiolo's 60-hour fermented pizza!

Ingredients (as stated)

Dough

• Flour blend: coarse semi-integral wheat flour + 100% whole spelt flour + a small percentage of ancient durum wheat (proprietary blend).
• Hydration: 85% (example: 850 g water per 1 kg flour).
• Fermentation: cold refrigerate 48 hours, then an additional 12 hours at room temperature = 60 hours total before baking. (Chef emphasizes dough condition over a fixed number of hours.)
• Dusting/stretching: durum wheat semolina flour (used instead of white flour).

Potato pizza

• Red potatoes (from Avezzano) — pre-cooked low-temperature overnight to break down starches.
• Mozzarella (two layers: one under the potatoes, one on top).

Tomato-sauce pizza

• Organic tomato sauce (producer from Cecina, Tuscany).
• Artisan buffalo mozzarella / buffalo cheese (Campania).
• Mini tomatoes (used as confit, not fresh/out-of-season).
• Olive oil (from Umbria).
• Sugar (used to caramelize mini tomatoes for confit).

Other toppings (menu/variation list)

• Mortadella (Bologna, Slow Food certified)
• Salsiccia, small tomatoes, oregano
• Supplì (rice/mozzarella croquette reference)
• Scrambled eggs, taleggio, spinach
• Pork shoulder ham, Roma broccoli, ricotta
• Cicoria + tomato confit
• Aged caciotta + ham
• Pork ribs + cicoria + homemade BBQ sauce
• Artisan salami + homemade lime mayonnaise + grilled artichokes in olive oil
• Crispy Roman broccoli + ricotta
• Plain high/well-fermented pizza

---

Equipment & preparation notes

• Oven capable of very high temperatures: 280–290°C (536–554°F) for main baking; final crisping stage at 220°C (428°F).
• Refrigerator for long cold fermentation (48 hours).
• Wire cooling / serving mesh pad.
• Low-temperature oven or sous-vide-style low heat for overnight pre-cooking of potatoes and for confiting mini tomatoes.
• Use durum wheat semolina flour for dusting/stretching the dough surface to avoid sticking and burning.

---

Step-by-step method (key timings, temperatures & techniques)

1. Dough preparation and fermentation

   • Mix the flour blend with water to approximately 85% hydration.
   • Cold ferment in the refrigerator for 48 hours.
   • After refrigeration, allow an additional ~12 hours (total ≈60 hours) of maturation at room temperature before shaping and baking.
   • Note: timing is guided by dough condition and flour activity (seasonal/temperature effects), not strictly by clock time.

2. Pre-cook certain toppings

   • Potatoes: cook slowly at low temperature overnight to break down starches — this yields a crunchy texture after final baking.
   • Mini tomatoes: confit at low temperature; add sugar to caramelize, flavor, then pack in olive oil.

3. Stretching the dough

   • Dust the work surface with durum semolina flour. It provides a sandy/grainy mouthfeel, prevents sticking, yields a crispy underside, and resists burning at very high oven temperatures.

4. Assembly — potato pizza

   • Place a layer of mozzarella on the dough first (provides moisture/softness).
   • Add the pre-cooked potatoes.
   • Add a second layer of mozzarella on top (for a crunchy, savory top layer after baking).

5. Assembly — tomato pizza

   • Spread the organic tomato sauce evenly.
   • Expect longer baking to evaporate surface moisture; bake gently so moisture can dry rather than get trapped.

6. Baking

   • Bake in a very hot oven (typically 280–290°C) — adjust bake time for high hydration (higher hydration needs longer to cook/dry).
   • Potato pizza example: bake about 15 minutes until the bottom is well browned (timing shown in the source video).
   • Final crisping stage: a final heating at 220°C is used to give extra crispness.
   • For toppings that shouldn’t be overheated (certain salami, fresh herbs), remove before high-heat finishing or reapply after the oven.

7. Finishing & serving

   • When the top is golden and the bottom well-browned, place pizza on a wire mesh pad and serve hot to retain crunch.

---

Chef tips, rationale & cautions

• Long fermentation is common, but quality depends on knowing the right moment to bake and understanding flour activity — longer is not automatically better.
• Different grains in the flour blend contribute distinct characteristics; choose flour with long fermentation in mind.
• 85% hydration yields a very moist dough that requires careful handling and longer cooking to dry properly.
• Use durum wheat semolina for dusting/stretching on moist dough: it sticks less, adds crunch, and resists burning at 280–290°C. White flour can burn at these temperatures and taste bitter.
• Bake moist pizzas gently to let surface moisture evaporate; avoid using excessive direct heat that traps moisture.
• Double-layer mozzarella technique: bottom mozzarella for softness/moisture, top mozzarella for crunchy, savory finish.
• Pre-cook/confit vegetables (potatoes, mini tomatoes) at low temperature to transform starches/sugars and improve texture and flavor.
• Remove delicate or uncooked toppings/herbs before the final high-heat step to preserve texture and aroma.
• Final heating/crisping is important to achieve the desired crunch.

Chef emphasis: timing is about dough condition rather than a fixed number of hours.

---

Common mistakes to avoid

• Assuming longer fermentation (e.g., 72 hours) automatically improves dough without considering flour type and environmental conditions.
• Using white flour for dusting when baking at 280–290°C (it can burn and produce a bitter taste).
• Overcooking moist pizzas with overly aggressive heat instead of allowing gentle drying.
• Leaving delicate cold toppings or herbs on during high-heat finishing (they lose texture and aroma).
• Ignoring seasonal/room-temperature variations that affect fermentation speed and dough activity.

---

Plating & serving suggestions

• Serve on a wire mesh pad to maintain crispness.
• Serve hot to appreciate the crunch and oven sound.
• For mortadella and other cold-cured toppings: either layer so they are protected between cheese layers or remove/reapply before/after the final bake if they should not be overcooked.

---

Variations (concise)

• Potato pizza: mozzarella bottom + pre-cooked red potatoes + mozzarella top; bake ~15 min until golden brown bottom.
• Tomato-sauce pizza: organic Cecina tomatoes; gentle, longer bake to dry; use semolina for stretching.
• Mortadella pizza: mortadella (Bologna, Slow Food) + buffalo cheese + mini tomato confit; use olive oil to cut fattiness.
• Menu examples: supplì; pizzas with salsiccia; scrambled eggs & taleggio; pork shoulder & ricotta; cicoria & tomato confit; caciotta & ham; pork ribs & cicoria with house BBQ; artisan salami with lime mayo & grilled artichokes; broccoli & ricotta; plain high-ferment dough pizza.

---

Presenter / location / referenced sources

• Video title: “This place is Pizza heaven. Be sure to taste this young Pizaiolo’s 60-hour fermented pizza!” (YouTube).
• Pizzeria location shown in subtitles: Viale Europa, 339, 00144 Roma RM, Italy (approx. 20 minutes by train from Rome center). Hours (per subtitles): Mon–Sat 10:30–22:00, closed Sunday.
• Ingredients/suppliers referenced: organic tomato from Cecina (Tuscany); olive oil from Umbria; red potatoes from Avezzano; artisan buffalo cheese (Campania); mortadella from Bologna (Slow Food certified).