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…
Casa Klausi · since 2023
Buona pizza,
Buona pizza,
buona stunde.
Bake pizza at home, but really well. Klausi's recipes, tips and tool reviews — for everyone who loves flour under their fingernails.
21
Recipes
by Klausi
Fresh from the oven
fresh & crispy
Baking technique
How much dough for one pizza? Dough weight explained
How much dough is really needed for a pizza – from 250g…
Baking technique
Leopard spots on the pizza: Why your crust stays pale
Your pizza crust stays pale instead of leopard-spotted? The 4 factors –…
Pizza Stories
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…
Ingredients
The Forgotten Pasta City: Pastificio Marulo
Torre Annunziata was once Italy's pasta capital, now almost forgotten. Pastificio Marulo brings it back…
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…
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,…
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.…
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,…