In recent years, especially during the pandemic, Italy saw a boom in homemade pizza-making. Suddenly, it seemed like everyone was trying their hand at being a pizzaiolo. But for me, this passion started long before. As a child, I would help my mother and grandmother knead dough. The art of making pizza and baking has always been a part of me, something I do effortlessly, without even thinking too much about measurements. I don’t know how I do it—it’s an art I’ve cultivated over the years and one I sometimes use to impress on special occasions.

Roman-style pizza, contemporary pizza, Neapolitan pizza, pizza in a pan, or classic round pizza—go ahead, challenge me! I’m unbeatable when it comes to crafting the perfect pizza.

Just like with my hamburgers, I’d love to share a recipe with you. But here’s the thing—making pizza is a secret art that every true pizzaiolo guards closely. Nobody will ever give you their exact recipe; they’ll give you general tips so you can make a good pizza, but not an extraordinary one.

So, if you ever find yourself in Torino, drop me a line. I’ll make sure you experience a pizza like nothing you’ve ever tasted before.