Slice of Paradise

Slice of Paradise I help you make incredible pizzas! Ask your questions, I’ve got you covered! 👌

Marinara ❤️
25/08/2026

Marinara ❤️

The pizza I made yesterday.It was incredibly good.I used chorizo, red onion, yellow bell pepper, and tomato sauce. After...
25/07/2026

The pizza I made yesterday.
It was incredibly good.
I used chorizo, red onion, yellow bell pepper, and tomato sauce. After baking, I topped it with fresh arugula (rocket), shaved Parmigiano Reggiano and EVOO

My recipe and process:

For 2 dough balls of 265g each at 66% hydration:

• 314g flour
• 207g water
• 8g salt
• 0.27g dry yeast

44 hours of bulk fermentation, then I divided and balled the dough, followed by a 4-hour proof at room temperature before baking.

Baked in the Macte Ovens Voyager Smart at 450°C for 90 seconds.

Pizza Parmigiana di MelanzaneTomato sauceFried eggplantBasilParmigiano ReggianoOlive oilMozzarella
07/06/2026

Pizza Parmigiana di Melanzane

Tomato sauce
Fried eggplant
Basil
Parmigiano Reggiano
Olive oil
Mozzarella

POV: When your brother wants a slice of your pizza...Marinara pizza is in my top 3 😍
02/06/2026

POV: When your brother wants a slice of your pizza...

Marinara pizza is in my top 3 😍

Semolina is not all the same.Many pizza makers use semolina for stretching and launching dough, but the texture of the s...
31/05/2026

Semolina is not all the same.

Many pizza makers use semolina for stretching and launching dough, but the texture of the semolina can make a noticeable difference.

In this jar, the semolina on top is a typical supermarket "extra-fine" semolina. The semolina at the bottom is Semola Rimacinata di Grano Duro, a durum wheat semolina that has been milled a second time to achieve a much finer texture.

Why does it matter?

Better Dough Handling:
Because rimacinata is finer, it tends to adhere more evenly to hydrated dough. This can make stretching and handling feel smoother, especially with Neapolitan-style doughs. Coarser semolina often stays more loosely on the work surface and may not coat the dough as uniformly.

Cleaner Launches and Baking:
A heavy layer of coarse semolina can accumulate on the peel and eventually on the oven floor, where it may burn quickly at pizza oven temperatures. Rimacinata generally requires a lighter dusting and tends to shake off more easily, helping reduce excess burnt flour during baking.

Crust Texture:
The small amount of rimacinata that remains on the dough can contribute to a delicate crispness on the bottom of the crust. Coarser semolina may create a more pronounced texture, which some pizza makers enjoy and others prefer to avoid.

My Take:
For Neapolitan and high-hydration doughs, rimacinata is my preferred choice. It offers better control during stretching, uses less flour overall, and helps keep the bake cleaner. Regular semolina still works and has its place, but once you've worked with a good rimacinata, it's easy to understand why so many pizzaioli rely on it.

Asparagus season means I had to make asparagus pizza 🍕
28/05/2026

Asparagus season means I had to make asparagus pizza 🍕

Same dough, different fermentation.The first pizza was made with a 24-hour room temperature dough. I made 4 dough balls ...
18/05/2026

Same dough, different fermentation.

The first pizza was made with a 24-hour room temperature dough. I made 4 dough balls but only used 2, so I left the remaining ones in the fridge for another 24 hours. The pizza in the second pictures is the result.

They look pretty similar, although the lighting in the pictures also makes them look more different than they actually were.

Personally, I preferred the 48-hour version. The dough had a deeper flavor and more character. The 24-hour one was still really good, just a different style.

Same toppings with one small difference:
Gargano Rosso tomato sauce
Fresh mozzarella
Red onion
’Nduja

For the first pizza, I added the ’nduja before baking.
For the second one, I added it after baking.

Some people from Calabria told me that ’nduja should always be added after baking. I actually prefer it that way too, but I know others prefer it before baking because it melts into the pizza and releases more flavor and spice.

What about you? Before or after baking for ’nduja?

Not my best pizza, but still a tasty one.This dough was supposed to be used after 48 hours of fermentation, but life hap...
16/05/2026

Not my best pizza, but still a tasty one.

This dough was supposed to be used after 48 hours of fermentation, but life happened and I ended up using it after 96 hours instead. The result? A super soft and fragile dough that was almost too easy to stretch. That's why I failed to make a great round shape.

I also didn’t have many ingredients left in the fridge and needed to use the dough, so I kept it simple: tomato sauce, fresh mozzarella, and nduja.

You can also notice that the crust is a bit pale. That’s because the yeast had already consumed most of the sugars in the dough during the long fermentation, so the crust didn’t brown as much as usual.

Sometimes pizza is not perfect, and that’s part of the process. I still wanted to share this one because social media often only shows the perfect pizzas. Even after making a lot of pizzas, you can still make mistakes.

In this case, my mistake was leaving the dough in the fridge for too long instead of freezing the dough balls for later use. The pizza still tasted great, but overproofed dough can become very delicate and tricky to handle. If you’re not careful, it can even tear in the oven and create holes in the pizza.

That said, frozen dough can still make amazing pizza when handled properly. I’ll post a video in the comments showing how I thaw and use frozen dough.

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