La rivista
The pizza magazine
Everything we know and have looked up about good dough, hot ovens and honest ingredients. With a calculator, a glossary and sources.
Le guide
The big guides
GuidePizza dough
The Perfect Pizza Dough: Ingredients, Recipe and Technique
Neapolitan-style pizza dough explained: baker's percentages, a 24-hour recipe, kneading, shaping and baking in a home oven or a high-heat pizza oven.
10 min read
GuideTarte flambée
The Perfect Flammkuchen Dough
Flammkuchen (tarte flambée) dough with or without yeast: baker's percentages, rolling paper-thin, classic toppings, hot baking and common mistakes.
11 min read
GuideOvens and mixers
Buying a Pizza Oven: Wood, Gas or Electric
Wood, gas or electric? How pizza ovens transfer heat, which temperatures are realistic and what you really need for the garden or a market stand.
12 min read
GuideOvens and mixers
Pizza Dough Mixer: Spiral, Planetary or by Hand?
Spiral mixer, planetary mixer, fork mixer or your hands? How gluten forms, why final dough temperature matters and what you really need.
11 min read
GuideHistory
The History of Pizza - from the Streets of Naples to the World
Where does pizza really come from? From a 997 charter to Naples street food, the Margherita legend, AVPN, the EU TSG label and UNESCO.
10 min read
GuideHistory
The History of Tarte Flambée - Born in the Farmhouse Oven
Flammekueche, tarte flambée, Flammkuchen: where the thin flatbread from Alsace, Baden and the Palatinate comes from, and what the oven stories are worth.
9 min read
GuideItaly
Pizza in Italy: Regions and Styles
Napoletana, Roman tonda, al taglio, sfincione, padellino and more: a guide to Italy's pizza styles and what really sets them apart.
10 min readI temi
All topics
- L'impastoPizza doughRecipes, hydration, flour types, yeast and sourdough, cold fermentation and troubleshooting: all about pizza dough.6 articles
- FlammkuchenTarte flambéeThe thin classic from Alsace, Baden and the Palatinate: dough with and without yeast, toppings and baking.1 article
- Forno e impastatriceOvens and mixersWood, gas or electric? Spiral or planetary mixer? Clear criteria and honest buying advice without advertising.2 articles
- Gli ingredientiIngredientsTomato sauce, mozzarella, oil and the rules for good toppings.3 articles
- L'ItaliaItalyNapoletana, romana, al taglio and more: the pizza styles of Italy and what the rules for pizza napoletana say.2 articles
- La storiaHistoryWhere pizza and tarte flambée come from: what is documented and what is legend, with timelines and sources.2 articles
- Al mercatoMarkets and eventsWorkflow, costing and safety for pizza at markets, festivals and events.2 articles
Novità
New in the magazine
GuidePizza dough
The Perfect Pizza Dough: Ingredients, Recipe and Technique
Neapolitan-style pizza dough explained: baker's percentages, a 24-hour recipe, kneading, shaping and baking in a home oven or a high-heat pizza oven.
10 min read
Pizza dough
Pizza Dough Hydration Explained
What hydration means in pizza dough, how to calculate it, which percentages suit which style and why your oven has a say in how much water you use.
5 min read
Pizza dough
Pizza Flour Types Explained: 00, 0, 405 and 550
What tipo 00 and German type 550 really mean, why the number says little about strength, and how protein and the W value help you choose pizza flour.
7 min read
Pizza dough
Yeast or Sourdough for Pizza?
Fresh yeast, dry yeast, lievito madre, poolish or biga: what each one does, how to convert between them and which suits your pizza at home.
7 min read
Pizza dough
Cold Fermentation: Pizza Dough in the Fridge
Cold fermentation explained: what happens to pizza dough in the fridge, how much yeast for 24, 48 or 72 hours, and how to plan your bake to the hour.
8 min read
Pizza dough
Pizza Dough Troubleshooting: Sticky, Tearing, Not Rising
Pizza dough sticky, tearing or not rising? Common causes and fixes from mixing through fermentation to the oven, summed up in one clear table.
9 min read
Dal forno
Rather taste it?
TIAMO is a mobile pizza stand from the Taunus hills near Frankfurt. We bake at markets, festivals and private parties in the Rhine-Main area.