The Art of the Dough: Understanding Neapolitan Style
I’m obsessed with the perfect 48-hour fermented crust. Let’s talk high-hydration dough, airy rims, and the science behind that cloud-like bite.
In this video, I personally explain the science behind my high-hydration dough and why the crust, or 'cornicione', is so important. It's not just bread; it's light, airy, and full of flavor.
This is what 82% hydration looks like. The open, web-like structure inside the crust is what I work so hard to achieve. It's what makes the pizza feel light as a cloud.
A perfect cross-section of my contemporary artisan Neapolitan crust. You can clearly see the airy pockets created by the long fermentation process. This is what I mean by dough science.
Sound on for this one! Hear that perfect crunch? That's the sound of a perfectly baked crust, crispy on the outside while remaining soft and chewy on the inside.
Here I demonstrate how to properly cut the pizza with scissors. This method helps preserve the delicate, airy structure of the crust, so it doesn't collapse before you get to enjoy it.
Watch as I cut into this veggie pizza, revealing the puffy, hollow crust. This is the 'cornotto' or 'tire' style, famous for its impressive and delicious crust.
A quick look at the pizza-making process, from preparing the fresh mozzarella and spreading the tomato sauce to launching it into the oven and the final cut.
This video shows the entire journey of a Margherita pizza, from stretching the delicate high-hydration dough to baking in the oven and boxing it up for a customer.
About The Art of the Dough
When you’re dealing with 82% hydration, the dough is incredibly fragile and full of air. That’s exactly why I cut my pizzas with scissors—a knife would just squash all those beautiful pockets, turning your crust into a flat, dense mess. You want that specific combination of a crispy exterior and a soft, airy interior, and scissors are the only way to preserve that structure so every bite feels like a cloud.
Making great pizza isn't about throwing flour at a wall; it’s about patience and cold science. My process starts 48 hours before any fire is lit. I use high-hydration dough (often 80%+) because that high water content is exactly what creates those massive, airy holes inside the cornicione—the pizza rim. It’s a delicate, high-maintenance dough, which is why I call it the 'Cornotto' style; it puffs up like a tire, staying crispy on the outside while being light as air on the inside.
I ferment the dough in the cold for at least two days. This slow breakdown of sugars develops that distinct, complex flavor you just don't get in fast-food dough. When I arrive at your party in Mumbai or Lonavala, I’m not just serving food; I’m managing a biological process.
The base is San Marzano tomato sauce, which has the perfect acidity to cut through the richness of fresh Fior di Latte mozzarella. If you look closely at my pizzas, you’ll see the 'leopard spotting'—those charred bubbles on the crust. That only happens because my portable oven hits 450°C. It’s hot, fast, and aggressive.
Why the scissors? Because I refuse to let gravity kill the hard work I put into that rise. When you bite into one of my pizzas, it shouldn't feel like heavy bread. It should melt. If you’re curious about how to pull this off at home, ask me about my workshops in Navi Mumbai, or let’s talk about catering your next event.
Similar work from other experts
Browse through Curated picks from other experts on mytribe
Hand-Stretched Sourdough Pizzas
Master the Art of Artisanal Breads, Pizza & Doughs
Handcrafted Signature Sourdough Selection
Master Authentic Italian Pasta & Pizza Making
4
Capturing the Soul of Artisanal Breads and Sourdough
4
Authentic Italian Catering for Your Event
More from Private Pizza Catering by Akasha Pizza Heaven
More services by Akasha Pizza Heaven