Italian Pizza

Classic Neapolitan pizza with tomato, fior di latte mozzarella, and olive oil. Made from scratch with a 4-hour cold-fermented dough. Fully costed.

4 servings · 45 min · medium

The oldest Neapolitan pizza: tomato, garlic, olive oil, no cheese. One of the cheapest complete Italian meals per serving. Fully costed.

4 servings · 42 min · medium

Classic Genoese focaccia: high-hydration Type 00 dough dimpled and finished with olive oil. Crisp on the outside, airy inside. Under €0.20 per serving.

6 servings · 45 min · easy

Finely milled soft wheat flour with low ash content. The standard flour for fresh pasta, pizza dough, and pastry in Italy. Protein content 9-11%.

Fresh cow's milk mozzarella used for pizza and baked dishes. Melts evenly under heat with a clean, mild dairy flavour. The defining topping of pizza margherita.

Fresh compressed baker's yeast used in Italian pizza dough and bread. Activates at 20–35°C, leavening dough through CO2 production during fermentation.

Whole or crushed plum tomatoes preserved in tomato juice. The base ingredient for Italian tomato sauces, from simple marinara to complex ragù.

Fresh garlic bulb, the aromatic foundation of Mediterranean cooking. Used raw, sautéed, or slow-roasted across hundreds of Italian preparations.

Cold-pressed olive oil with acidity below 0.8%. The primary cooking fat in Mediterranean cuisine, used for sautéing, dressing, and finishing dishes.