Talking about what an authentic Italian artisan pizza should be like is like trying to describe a hug: we all think we know what it’s like, but when we actually experience it, we realise there’s something special behind it.
When we talk about artisanal Italian pizza, we aren’t simply referring to a recipe, but to a philosophy. One that respects ingredients, timing and techniques. One that shuns shortcuts and is committed to honest flavour—the kind that comes from doing things properly. We don’t want to sound too salesy, but we do want to emphasise one thing: we draw inspiration from Italian tradition to offer an authentic, simple and delicious experience.
The dough: the heart of authentic Italian pizza
If pizza were a film, the dough would undoubtedly be the star, whilst the toppings would be a cast full of guest stars. And as stars, they need attention and care. At Francesco’s, we take this so seriously that our dough has a more complex life cycle than some houseplants.
The base of an authentic Italian artisan pizza always starts with good flour. We use 00 flour, the favourite of Italian master pizza chefs for its fineness, elasticity and ability to develop a light yet resilient texture. This flour is the key to achieving that magical balance between a fluffy crust and a firm base.
But the real magic comes with the extended 72-hour fermentation. It’s not a whim or a gimmick to show off. It’s pure science. The longer the dough ferments, the more profound the flavours develop, the softer the texture becomes, and the easier it is to digest. And yes, you can really tell the difference: there’s no feeling of heaviness after eating a pizza made with slow fermentation.
After kneading, we leave the dough to rest at 3°C for at least 24 hours. This cold rest allows the yeast to work undisturbed, creating that light, airy texture we all love. Then, a couple of hours before baking, we let the dough return to room temperature. This allows it to relax, activate and become ready to form the perfect base for our artisan pizza.
Fresh, high-quality ingredients: the secret to authentic flavour
An artisanal Italian pizza is only as good as its ingredients. No matter how good the dough is, or how much care we put into it, if we don’t do the same with the ingredients, the result simply won’t measure up. That’s why at Francesco’s we always opt for fresh, carefully selected ingredients.
Let’s start with the tomato, which is the soul of many pizzas. We choose carefully selected tomatoes, with just the right balance of acidity and sweetness to create a well-rounded sauce. We don’t want a tomato that dominates, but one that complements, acting as a unifying element.
Cheese is another essential ingredient. We like to work with top-quality cheeses, from a mozzarella that melts evenly to varieties that add more intense flavours to specific pizzas. And what can we say about the vegetables: fresh, crisp and treated with respect.
Now then, how do you achieve a pizza with a balanced flavour? This is where a pizzaiolo’s common sense comes into play:
- We don’t overload the tomato base. Nobody wants a round soup.
- Nor do we drown the pizza in cheese. Cheese is wonderful, but it likes to share the limelight too.
- We maintain the right balance of ingredients so that every bite is harmonious.
- We prioritise combinations that bring out the best in each other.
Ultimately, balancing a pizza is like conducting an orchestra: every ingredient has its moment, its intensity and its role.
The art of baking: how do you bake an artisan pizza?
This is where the magic happens. After all the technical preparation, the moment of truth arrives: baking the pizza. It may seem like a simple final step, but true pizza makers know that this is where the fate of their masterpiece is decided.
To achieve an authentic Italian artisan pizza, the ideal is to bake it at the highest possible temperature. We recommend working between 220 and 250°C. In professional kitchens, of course, we use higher temperatures, but not everyone has a Neapolitan oven in their living room (though if anyone does, we’d love to meet them).
A key tip: preheat a pizza stone or baking tray in the oven before placing the dough inside. This helps the base cook quickly and evenly, achieving that irresistibly crispy texture. The pizza must be in direct contact with a hot surface so that the dough rises quickly, seals itself and develops that slightly toasted edge.
Quick cooking is important because it preserves flavours and textures. If we take too long, the ingredients dry out and the dough loses its lightness. A well-baked artisan pizza speaks for itself: golden edges, a firm yet flexible base, glossy toppings, an irresistible aroma.
Balanced flavours: artisan pizza needs nothing more
One of the most appealing aspects of artisan Italian pizza is its simplicity. It needs no excess, no unnecessary embellishments. It is a dish that seeks balance, not extravagance.
Often, when someone tries to create an ‘impressive pizza’, what they do is overload it with ingredients: more cheese, more sauce, more toppings, more of everything. But the truth is that a pizza doesn’t need to be a chaotic feast to be delicious. Italians understand this better than anyone.
Take, for example, the queen of queens: the Margherita. Tomato, mozzarella and basil. Nothing more. And nothing less. Three ingredients that complement each other perfectly: the sweet acidity of the tomato, the creaminess of the mozzarella and the aromatic touch of the basil. It is a perfect, almost poetic balance.
Artisanal pizzas respect this harmony. At Francesco’s, we strive to ensure that every combination makes sense, that the flavours do not compete, but converse. Because, ultimately, pizza is a language.
The art of Italian artisanal pizza: handmade
If there is a magical moment in the creation of an artisanal Italian pizza, it is when it’s time to get hands-on. At Francesco’s, we love that part. It’s when the dough, after resting for the required time, begins to ‘come to life’ and our chefs transform it into the perfect base for a great pizza.
We work with each ball of dough individually, shaping it by hand, as tradition dictates. Our chefs stretch, turn and pamper the dough with gentle, carefully measured movements (although it may seem like magic at times, it isn’t… it’s practice).
This way of working gives each pizza a unique touch. No two doughs are identical, and that is precisely the charm of the artisanal approach. What’s more, stretching by hand ensures more even cooking and allows the ingredients to be distributed properly, so that every bite tastes exactly as it should: balanced and full of character.
For us, this moment is one of the most special in the process. It is pure tradition, but without any formality. It is craftsmanship, but also a bit of fun in the kitchen. And yes, we admit it: watching the dough transform into a pizza still thrills us just as much as it did on the very first day.
Why choose Francesco’s Artisan Pizza in Alcalá de Henares?
Here, we really want to speak from the heart, without being too objective. Because if there’s one thing that sets us apart, it’s that we love what we do. We love our city, we love Italian tradition, and we love the process of transforming simple ingredients into a pizza that makes you smile.
Choosing Francesco’s means choosing:
- A dough nurtured for 72 hours.
- Carefully selected ingredients.
- Traditional techniques followed to the letter.
- A welcoming atmosphere in the heart of Alcalá de Henares’ historic centre.
- An authentic experience, made with our hands and our soul.
We don’t aim to be the most sophisticated, but the most honest. Genuine, authentic Italian pizza – no frills, no fuss. And yes, made with a lot of passion.
Enjoy an authentic Italian pizza without leaving Alcalá de Henares
If you’re already feeling peckish (we were too whilst writing this), we’ve made it easy for you: you can pop in or place an order for collection. We’re located at:
Calle Libreros 15, Alcalá de Henares
Authentic Italian pizza, handmade, with ingredients that speak for themselves. Come and enjoy the experience or take a little piece of Italy home with you.
