{"id":4247,"date":"2025-12-10T08:49:55","date_gmt":"2025-12-10T08:49:55","guid":{"rendered":"https:\/\/francescos.es\/blog\/what-an-authentic-italian-artisan-pizza-should-be-like\/"},"modified":"2026-04-29T06:16:40","modified_gmt":"2026-04-29T06:16:40","slug":"what-an-authentic-italian-artisan-pizza-should-be-like","status":"publish","type":"post","link":"https:\/\/francescos.es\/en\/blog\/what-an-authentic-italian-artisan-pizza-should-be-like\/","title":{"rendered":"What an authentic Italian artisan pizza should be like"},"content":{"rendered":"\n

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\u2019s like, but when we actually experience it, we realise there\u2019s something special behind it.<\/p>\n\n

When we talk about artisanal Italian pizza, we aren\u2019t 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\u2014the kind that comes from doing things properly. We don\u2019t 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. <\/p>\n\n

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Francesco\u2019s \u2013 Italian restaurant in Alcal\u00e1 de Henares<\/figcaption><\/figure>\n\n

The dough: the heart of authentic Italian pizza<\/strong><\/h2>\n\n

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\u2019s, we take this so seriously that our dough has a more complex life cycle than some houseplants. <\/p>\n\n

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. <\/p>\n\n

But the real magic comes with the extended 72-hour fermentation. It\u2019s not a whim or a gimmick to show off. It\u2019s 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\u2019s no feeling of heaviness after eating a pizza made with slow fermentation. <\/p>\n\n

After kneading, we leave the dough to rest at 3\u00b0C 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. <\/p>\n\n

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A post shared by Francesco’s (@francescospizzalovers)<\/a><\/p><\/div><\/blockquote>\n