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,…
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.
20
Recipes
by Klausi
Fresh from the oven
fresh & crispy
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,…
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,…
Pizza Stories
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,…
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.…
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…
Focaccia & Pan Pizza
Pizza al taglio, in teglia & Focaccia – 1 dough, 3 variations
Focaccia, Pizza in teglia and Pizza al taglio – all three from a single dough…
Baking technique
Pizza Dough Hydration (Water Content): 60%, 70%, or 80% – What’s the Difference?
What hydration (water content) is right for your pizza dough? Klausi explains the AVPN standard,…