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Mastering Neapolitan pizza and beyond

@pizzengineer.com

Stop guessing, start understanding. "Mastering Neapolitan pizza and beyond" turns dough into a science experiment (in the best way). Hydration, yeast, fire — beyond just pizza. 🍕 pizzengineer.com

Posts Replies Media

Mastering Neapolitan pizza and beyond @pizzengineer.com · 11/09/2026

🍕 A compact Cozze and a full-size Alfa Forni. The book's equipment chapter covers wood-fired, gas, and electric, so you can pick what fits your space. Mastering Neapolitan Pizza and Beyond 👉 pizzengineer.com #neapolitanpizza #pizza #pizzaoven

Cozze + Alfa Forni side by side, basil and tomatoes in front, golden-hour garden background

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Mastering Neapolitan pizza and beyond @pizzengineer.com · 31/08/2026

🍕 Repost if you love pizza. Like if you've never touched pineapple pizza 😜 #pizza #pineapplepizza #margheritapizza #foodie #neapolitanpizza #photography

A round Neapolitan margherita pizza with a puffy, deeply charred cornicione, resting on a floured pizza peel. The center is topped with melted mozzarella in scattered dollops over a bed of crushed tomato sauce, dusted with oregano, with fresh basil leaves piled at the center. Close-up shot with a wooden work surface dusted in flour in the background.

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Mastering Neapolitan pizza and beyond @pizzengineer.com · 31/08/2026

🍕 v1.6 just added a full pinsa protocol: oblong, honeycombed, seriously light. Burrata, ham, onion, fennel seeds, straight off the stone. 82% hydration, two-stage bake at 320°C. Mastering Neapolitan Pizza and Beyond 👉 pizzengineer.com #neapolitanpizza #pizza #pinsa

An oblong pinsa (pinsa romana), the Roman-style high-hydration pizza with a light, honeycombed crumb, from "Mastering Neapolitan pizza and beyond." Golden, blistered crust on a wooden board, topped with folded slices of ham, dollops of creamy burrata, thinly sliced onion, and a scatter of fennel seeds, finished with a drizzle of olive oil. Homemade pinsa, baked on a pizza stone.

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Mastering Neapolitan pizza and beyond @pizzengineer.com · 30/08/2026

🍕🖤 Green, earthy, dangerously good: truffle & artichoke. Protocol III, 48h proofing. Salsa Tartufata (mushroom & truffle) base, artichokes, fior di latte, Parmigiano Reggiano DOP. Mastering Neapolitan Pizza and Beyond 👉 pizzengineer.com #neapolitanpizza #pizza #truffle

(in the oven): The pizza, pale and just topped with artichokes, sits on a round stone inside a glowing gas pizza oven, with orange flame visible in the background before baking.

(finished pizza): A round Neapolitan pizza with a puffy, deeply charred cornicione rests on a wire cooling rack on dark granite, lit by warm evening sunlight. The center is topped with a pale green truffle sauce and scattered wedges of marinated artichoke.

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Mastering Neapolitan pizza and beyond @pizzengineer.com · 25/08/2026

🍕 A pizza engineered for one thing: getting torn apart by everyone at the table. #neapolitanpizza #pizza #margherita 👉 pizzengineer.com

Overhead view of a whole Neapolitan margherita pizza, cut into slices, on a wooden board. The crust is charred and blistered, topped with tomato sauce, torn mozzarella, and basil leaves. Six hands belonging to different people reach in from all sides to grab slices.

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Mastering Neapolitan pizza and beyond @pizzengineer.com · 19/08/2026

🍕 The dough starts here: flour, water, salt, and fresh yeast. Four ingredients, endless technique. Everything else — tomatoes, mozzarella, basil — comes later. The real engineering happens in the mix, the rise, the fold. #neapolitanpizza #pizza #dough

A bag of Caputo Pizzeria 00 flour, a glass bottle of water, a block of fresh yeast, and a small wooden bowl of salt sit on top of a Forni stainless steel pizza oven. Behind them on a wooden board are three vine tomatoes, a ball of fresh mozzarella, and basil leaves.

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Mastering Neapolitan pizza and beyond @pizzengineer.com · 17/08/2026

🍕 New here? Start with this: "Mastering Neapolitan Pizza and Beyond" — precise, technical steps for Neapolitan pizza, Roman teglia & focaccia, grounded in dough science and fermentation. Follow the steps, understand the why. www.pizzengineer.com #pizza #neapolitanpizza #pizzabook

Cover of "Mastering Neapolitan Pizza and Beyond" by Philippe Detry & Michael Collins, photography by Pierre Cobbaert, on a red background, with a close-up photo below of a hand lifting a slice of Neapolitan pizza, showing the airy, charred crust.

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