DOUGH Theory

26/07/2026

Buongiorno 🙏

19/03/2026

A dream doesn't become reality through magic; it takes sweat, determination and hard work.

15/03/2026

12/03/2026

12/03/2026

is the most iconic pizza from Naples, Italy, and it represents the foundation of Neapolitan pizza culture. It is famous for its simplicity, balance, and quality of ingredients.

Origin

Pizza Margherita is traditionally said to have been created in 1889 by Neapolitan pizzaiolo Raffaele Esposito.
He made a pizza for Queen Margherita of Savoy, using ingredients that represent the colors of the Italian flag:
• Red – Tomato
• White – Mozzarella
• Green – Basil

The Queen liked it, and the pizza was named Margherita.

08/03/2026

04/03/2026

After your b**a has fermented 16–20 hours, the next step is turning that pre-ferment into the final pizza dough.

Ingredients for Final Dough

Typical modern Neapolitan / contemporary hydration (65–70%)

Example continuing from your 1 kg flour b**a:

Already in B**a
• 1000 g flour
• 450 g water

Add in Final Mix
• 220–250 g cold water
• 25–30 g salt
• (Optional) 1–2 g yeast if fermentation room is cold

Total Hydration:
≈ 67–70%

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Step-by-Step Mixing Method

Break the B**a

-Cut or tear the b**a.
-Put the b**a pieces in the mixer.
-Add about 60–70% of the water.
-Mix slowly until the b**a starts dissolving and forming dough.
-At this stage the dough will look messy and rough — that’s normal.
-Add Remaining Flour (if recipe uses extra flour)

Some pizzerias add 5–10% fresh flour here for balance.

Mix until dough begins to tighten.
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Add Salt

Add salt only after gluten starts forming.

Salt strengthens gluten and stabilizes the dough.
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Add the remaining water slowly.
This step builds the modern soft elastic dough.

The dough should become:
• smooth
• elastic
• slightly sticky
• strong but extensible
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Target Dough Temperature

Ideal Final Dough Temperature (FDT)

18–25°C
Too warm → fermentation too fast
Too cold → slow development
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Bulk Rest

After mixing:

Rest dough 20–30 minutes

Purpose:
• gluten relaxes
• easier to ball later
• hydration equalizes

Cover dough during rest.
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⚪ Balling

Typical Neapolitan ball weight
• 250–270 g (for 30–32 cm pizza)

Ball tightly but do not over tighten.
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Final Fermentation

Two main styles:

Room Temp Method
• 4–6 hours at 22–24°C

Cold Fermentation Method
• 24–48 hours at 4°C
• then 2–3 hours room temp

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Result

Good b**a dough produces:
• large alveoli (air pockets)
• light cornicione
• crispy outside
• soft honeycomb interior
• deep fermented aroma

This is why many top contemporary Neapolitan pizzerias use b**a.

02/03/2026

27/02/2026

🍕 DOUGH THEORY

Fire. Time. Discipline.

1️⃣ We Respect Time.

Dough is not rushed.
Fermentation is not shortcut.
Flavor is not artificial.

We believe time builds structure.
Time builds digestibility.
Time builds character.

If it’s not ready — it doesn’t bake.

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2️⃣ We Honor Structure.

High hydration.
Strong flour.
Controlled fermentation.

An open crumb is not luck.
A tall cornicione is not accident.
It is science, repetition, and discipline.

Air must live inside the rim.
We protect it. We don’t crush it.

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3️⃣ We Control Fire.

430–500°C.
60–90 seconds.
No panic. No guesswork.

Leopard spotting is earned —
through hydration, fermentation, and heat balance.

is not chaos.
Fire is precision.

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4️⃣ We Believe in Balance.

must support, not drown.
Cheese must melt, not flood.
Toppings must complement, not dominate.

A pizza is architecture.
Every gram matters.

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5️⃣ We Choose Technique Over Trend.

B**a for depth.
Cold fermentation for clarity.
Hand stretch for integrity.

We do not use rolling pins.
We do not compromise structure.
We do not overload.

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6️⃣ We Build Identity.

Traditional roots.
Contemporary ex*****on.

Respect Napoli.
Push the craft forward.

Dough Theory is not imitation.
It is evolution.

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🔥 The Promise

Every ball of dough is treated like potential.

We don’t just bake pizza.
We engineer fermentation.
We design texture.
We master fire.

This is not fast food.
This is controlled chaos.
This is obsession.

This is Dough Theory.

25/02/2026

Marinara (The Original OG)
is older than Margherita.

Toppings:
• Tomato
• Garlic
• Oregano
• Extra virgin olive oil

No cheese.
Pure tomato flavor. Very bold. Very traditional.

This is the pizza that tests the quality of:
• Dough fermentation
• Tomato sauce
• Oven control
That’s why Serious respect Marinara.

It comes from the Italian word “marinaro”, which means sailor.

So Marinara = sailor-style.

Back in Naples (18th–19th century), this pizza was:
• Simple
• Cheap
• Made with ingredients that lasted long

Garlic, oregano, olive oil, and tomato could be stored easily.
Fresh mozzarella? Not so much.

When sailors returned to the port of Naples, this was the pizza they would eat.

So it became known as:

“The pizza of the sailors” → Pizza Marinara.

In true Neapolitan tradition, Marinara is considered:
• The most honest pizza
• The most technical pizza
• The purest test of dough quality

No cheese to cover mistakes.
If your fermentation, hydration, or oven control is wrong — Marinara exposes you immediately.