Good to know

Fresh & seasonal

For several years now, whenever possible, I regularly visit weekly and Saturday markets in my region.

Always on the lookout for great products, I have met many interesting producers this way. Time and again I see how beautiful and varied seasonal produce is throughout the year. There is always something to discover and use in the kitchen.

I want to bring this philosophy into my small pizza pop-up. That is why I strive to source my ingredients in the best possible quality and freshness, choosing organic quality whenever possible.

It all starts, of course, with the flour for my pizza dough.

I have tried many different flours and eventually found a small organic mill in my region. For me, it gives the best results. Whenever possible, I want the same standard to apply to all the ingredients I use.

Organic mozzarella and organic pelati tomatoes are already firm favourites on my pizza.

The pizza dough

Yes, pizza dough – a story in itself …

There are so many ways to make it: stiff preferments, liquid preferments, high hydration, cold fermentation in the refrigerator over several days and many other techniques.

Countless YouTube videos and pizza influencers on social media tell us: “My pizza dough is the best.”

And in a way, that is exactly it: everyone has to find their own path.

For me, everything starts with the flour. After countless trials, I eventually found a small mill in the Laupen region. There I found a lovely organic pizza flour that suits my needs and gives me a result I am happy to share with my guests and visitors.

That is how it should be.

My dough recipe

I deliberately do not want to go into exact gram measurements here.

I make a dough with a 24-hour fermentation at room temperature. This is called “impasto diretto” – a direct dough. Many pizzerias in Naples work this way too.

Depending on the season and temperature, it is always a challenge. Helpful apps can calculate how much yeast is needed for the particular temperature and fermentation time.

The amount of water – the hydration – is also important. Depending on the flour, hydration can reach 80% or even more.

I personally usually prefer a hydration of 62–63%.

For example: 1 kg flour → 620–630 g water.

This is the approach that works best for me and my pizza.

See you soon …

I look forward to welcoming many visitors to my small pizza pop-up and hope for many wonderful moments together – wherever Angel’s Delights may be.

Angelo