Neapolitan Pizza
Plum & Gorgonzola Pizza: Recipe with Walnuts
Gourmet pizza with marinated plums, Gorgonzola Dolce, toasted walnuts, and balsamic – my version of the classic pear-Gorgonzola…
Author: klausi
Klausi is the founder of PizzaLaden.at and a passionate home pizzaiolo from Austria. On PizzaStunde.com he shares hands-on tips about dough, equipment and technique — and in his shop you'll find everything you need to make authentic pizza at home.
Neapolitan Pizza
Apricot pizza: sweet, salty, with pistachio crunch
Apricot, pancetta, Fior di Latte and pistachios on a pizza – sweet, salty and surprisingly good. Plus a…
Baking technique
How much dough for one pizza? Dough weight explained
How much dough is really needed for a pizza – from 250g Neapolitan to 850g Focaccia, plus the…
Baking technique
Leopard spots on the pizza: Why your crust stays pale
Your pizza crust stays pale instead of leopard-spotted? The 4 factors – heat, dough management, hydration, and shaping…
Dough & Hydration
Brown spots in pizza dough: Defect or quality feature?
Discovered brown spots in pizza dough? In most cases, no reason to worry. This is how you recognize…
Ingredients
The Forgotten Pasta City: Pastificio Marulo
Torre Annunziata was once Italy's pasta capital, now almost forgotten. Pastificio Marulo brings it back with bronze dies,…
Baking technique
Pizza at 35°C: How to master dough and toppings in the summer heat
Heatwave, 35°C and still making pizza? What the community knows about dough, topping cooling, and food safety in…
Accessories
Wood, stainless steel, or granite — what’s the best surface for kneading pizza dough?
Which work surface is best for pizza dough? Honest comparison of wood, stainless steel, granite, and marble —…
Dessert pizza
Tiramisu Pizza: How I Made a Blind-Baked Crust for Dessert
I just tried to see what happens when you put tiramisu on a pizza base. Spoiler: It works…
Baking technique
Pre-baking pizza crust: 3 methods tested – which is the BEST?
Pre-baking pizza dough without it puffing up? Klausi tests 3 methods live – ice cubes, fork & weight.…
Pizza Stories
5 Days in Naples: Pizza Trip, 80,000 Steps, and Too Much Good Food
I spent 5 days in Naples – for pizza, pasta, cheese, and wine at Vesuvius. My honest travel…
Pizza Knowledge & Technology
San Marzano DOP Explained: What’s Really Behind DOP and IGP?
From Champagne and Bordeaux to Parmigiano and San Marzano: We explain the difference between DOP and IGP using…