How to make Italian pizza

FINALLY A SIMPLE METHOD

IN 6 STEPS

WITH EXACT LEAVENING TIMES FOR EACH TEMPERATURE IN YOUR KITCHEN

I'm not talking about how to make the usual "homemade pizza". I'm talking about how to make Italian pizza, that kind of pizza that you could eat in Naples, which is thin, soft and full of air bubbles in the outer crust.

If this is the kind of pizza you really want to get, then smile, because you're in the right place! On this page you will find a solution that was just made for you.

I INTRODUCE MYSELF

Hi, my name is Claudia and I’m not a chef or a baker, I’m passionate about making pizza, just like you and all people that visit my website every day.

So, why am I here talking about how to make Italian pizza?

The answer is much simpler (and humble) than one might think: a food intolerance.

When I was 28, I realized I had problems with bread, pizza and leavened food in general...my favourite one.

It was a drama. Going out for a pizza became very difficult to me, because sometimes they use too much yeast, and this make me sick. That's why I decided to make pizza at home.

But I didn’t want to settle for the typical homemade pizza, which is usually stiff or thick. I wanted that kind of pizza I used eat at pizzerias when I was fine.

Everyone in my family told me to give up, because they said that unfortunately I would not have succeeded without a wood-burning oven... but I didn't give up.

Today I’m happy with my homemade pizza, but it took me 2 years of study and experiments, before I could achieve a result like this:

After some years, I decided to share my method with other fans through this blog and a video course, so here I am. But let me tell you briefly why it took me so long, and you will understand why having landed on this page can be a great and pleasant shortcut for you.

WHY IT TOOK SO LONG...

In order to learn how to get the pizza I wanted, I bought books, visited a huge number of sites, I watched at least a dozen hours of video tutorials, and then I made experiments in my kitchen.

Road Sign 400I used to make pizza once a week, so I have made pizza about 104 times over a period of 2 years … 104 tests in order to fine-tune a reliable method.

It took so long because of the low quality of the video available on the web, with framings that didn't really teach "how to" make a pizza.

Furthermore, they always omitted some crucial information. In fact, no one has ever told me in detail how to adapt leavening period to the room temperature, which is clearly very variable during the different seasons of the year.

But in the end, after so many efforts, I succeeded.

BUT YOU CAN GO FASTER!

I had no choice but the very long way of the attempts.

But you can go faster because you can take advantage of my experience.

What I learned in those two years would usually remain a secret, to be handed down only in the family recipe book. Instead I started to divulge it.

So, I created the course “SfidaPizza”, which is really a unique product, because it is similar to a course for professionals but it is designed for enthusiasts who have only basic kitchen equipment (and not the professional equipment of a restaurant, such as cold storage and wood-burning ovens).

In just 6 steps, you'll be ready to make the perfect pizza, without effort, without spending 2 years studying, while you are already working in your kitchen with flour, tomatoes and basil!

COURSE OVERVIEW

MAKE A PERFECT ITALIAN PIZZA IN 6 STEPS

  • You’ll get a well-organized 6 modules course (one module for each phase of the pizza making process.)
  • The whole course consists of 14 videos, lasting 3 minutes each. In total it is 41 minutes, in which you will find everything you need in a practical way.
  • In each module you will also find a PDF guide, with a final summary.

The guides (10 pages long on average) complete the video content, in such a way that you can easily find an answer to your questions and curiosities.

In addition, if you want to have only the basic information at hand, such as the recipe and the roadmap, you can just print the final summary that you will find at the end of each pdf file.

PLEASE NOTE: The course is fully downloadable, so you can take it with you wherever you want, and consult it as often as you want, by any device (PC, tablet or smartphone) even when you're off-line.

Let's take a closer look at the content of the modules...

A closer look at the 6 modules

MODULE 1 – “Let's Start!”

I’ll tell you all that’s needed before you start kneading:

  • The utensils
  • The dough recipe and the ingredients for the topping
  • How to schedule the leavening time: this is the core element of my method. I'll tell you what time to start kneading, what time to make the dough-balls and when to cook, depending on the room temperature in your kitchen

This section includes the following:

  • Pdf file (19 pages)
  • Video: “1 - The Utensils!” (01:51 min)
  • Video: “2 - How to use the extra baking-pan" (01:26 min)
  • Video: “3 - How to measure fresh yeast!” (01:32 min)
  • Video: “4 - How to use dry yeast!” (02:35 min)

Take a look at the free preview of the video "How to measure fresh yeast":

MODULE 2 – “The Dough Secrets”

In this module you will learn:

  • How important is adding the ingredients in the right order
  • How to knead in order to make dough super soft
  • How long you should knead to allow the dough develop its elasticity

This section includes the following:

  • Pdf file (14 pages)
  • Video: “STEP 1 – The mixing process” (02:48 min)
  • Video: “STEP 2 – The kneading process” (03:18 min)

MODULE 3 – “The Leavening Process”

In this module:

  • Through a video I will show you how to make the dough-balls so that you'll be able to easily stretch them without causing holes in the pizza bases
  • In the guide, you will find an in-depth explanation about the 3 stages of leavening (Bulk- fermentation, Makeup and Proofing), so that you will learn how to vary their lasting based on the temperature in your home.

This section includes the following:

  • Pdf file (12 pages)
  • Video: “How to shape the dough-balls” (03:59 min)

MODULE 4 – “The Topping”

I’ll tell you:

  • Which ingredients to choose in order to make a real Margherita and/or Marinara
  • The order to follow when topping your pizza so that you will achieve a nice, other than yummy, result!

This section includes the following:

  • Pdf file (13 pages)
  • Video: “1 – How to prepare the tomato sauce” (01:07 min)
  • Video: “2 – How to slice the mozzarella” (01:13 min)

MODULE 5 – “How to Stretch the Dough”

In this module I will illustrate the second element that makes this course perfect for the real pizza enthusiast: how to stretch the pizza-base.

We will do it strictly by hand, as required by tradition, through 2 different techniques finally seen in slow motion!

This section includes the following:

  • Pdf file (8 pages)
  • Video: “Method-A” (03:20 min)
  • Video: “Method-B” (03:09 min)

One of the 2 techniques is available in Italian on youtube with subtitles. Give a look! 😉

MODULE 6 – “How to cook pizza”

If you don't have a wood-burning oven this will be an epic breakthrough!

I will share with you a method through which you'll be able to DUPLICATE the wood-burning oven results with your conventional oven!

This section includes the following:

  • Pdf file (12 pages)
  • Video: “1 – How to cook your Margherita” (04:19 min)
  • Video: “2 – How to cook your Marinara” (04:10 min)
  • Video: “3 – How to use the Super-Lid” (04:37 min)

The value of this course compared to the alternatives

This course is a good choice for 3 reasons:

1) It allows you to save time. We have already talked about the great savings of time that this course allow you. In fact thanks to this course, you will be able to make overnight a perfect pizza, that all your friends and neighborhood will envy.

2) This course has the same content as a course for aspiring pizza chef, but it was adapted to the needs of us passionate. This means that:

  • the course includes only basic kitchen equipment (except for the infrared thermometer, a very cheap tool, which I recommend to buy in order to measure the cooking temperature.)
  • Compared to a professional course, SfidaPizza is also faster (because it does not focus on topics that may only be interesting to restaurateurs).
  • And, as you will soon discover, this course is also much cheaper (the most affordable alternative course that is currently on line, costs € 80.00, and the others cost much more.)

3) You will learn a cooking method that is simple, cheap, and even more satisfying than others! Let me explain:

  • If you cook pizza on a baking stone, even if you have preheated it for more than an hour, the bottom of the pizza will remain pale. And if you have a gas oven, the result will be even worse. (In fact, there are safety systems that switch the top grill off when the oven has reached too high temperatures. This won't allow you to achieve a golden-brown outer crust!)
  • The pizza ovens instead, in addition to being rather bulky, are often not powerful enough to cook pizza quickly enough. This means that you can't achieve a soft pizza. (This is the reason why many make them more powerful by modifying them).

Instead the method that I will show you in the course:

  • does not require "modifications"
  • It perfectly works in both an electric and gas oven
  • And the pizza is well cooked both on the bottom and on the surface, within 4 minutes at most!

All these advantages ...

All these advantages, that required 2 years of research and about € 173 spent in useless purchases, are now available for you in a package, consisting of 6 quick guides + 14 mini-videos (41 minutes as a whole), for only € 49.99. This is the full price and, as just mentioned, it is already a competitive price.

But today you can get it even at a lower price!

In fact, since I'm collecting reviews to be posted on my website, I decided to offer a 40% discount in order to encourage feedbacks.

The course will be yours for only € 29.99...and do not forget to send me your opinion!

  • It is a very nice price!
  • It will prevent you from buying expensive and cumbersome equipment.
  • It will let you overcome all the difficulties, from the kneading to the stretching phase, even if you prefer to use another cooking method (like your wood-burning oven).
  • Even if you were not happy with the results obtained you can request a refund within 30 days (read on to learn more about the guarantee.)

Note: Regarding the payment method, you can purchase the course by PayPal account, credit card or prepaid card (Visa, MasterCard, Discover, American Express, Maestro.)

money back logo

30 Day Money Back Guarantee

I am pretty sure that if you try my course you will be more than satisfied. That’s why I’m offering you a 100% satisfaction guarantee.

After 30 days during which you have tested my course, if you are not happy with the results obtained, for any reason (and no question asked,) just send me a simple email requesting your money back at claudia@sfidapizza.com.

And to thank you for your purchase, you will also receive:

MODULE 7 – “Claudia's Tips!”

An extra-module dedicated specifically to help you to further improve pizza making and avoid some common pitfalls.

"The experimenter's form!"

A form to take notes throughout the pizza making process. It will help you over-time with your own version to achieve your ultimate pizza.

Can’t wait to make your authentic Neapolitan pizza at home?

TAKE ADVANTAGE OF IT NOW!!!

Click the button below and join the others who are enjoying their pizzas at home!

Temporarily available for € 29.99 instead of € 49.99. (This is a 40% savings!)

100% Risk Free - 30 Day Money Back Guarantee


  • If you prefer the book to the digital course, CLICK HERE and buy it now on Amazon.
  • You can also watch the course on Udemy HERE.

P.S. Now you have two options:

You can continue your search on the Web and try to get these results by yourself, by spending a lot of time in experiments ...

Or you can simply learn from those who have already done this effort. This will allow you to enjoy only the fun part of the challenge, and learn how to make tasty pizzas without effort and without wasting time!

Imagine when you will show your first Italian-style pizzas to your friends and family...their face amazed at your sudden progress!

And SfidaPizza will be your little secret.... 😉


P.S.(2) The course is dowloadable on your PC. This means for example that you can copy it on a cloud storage service and watch the video and/or read the pdf guides on any device (PC, tablet or smartphone), as often as you want.

There is no reason not to try it, because even if it you were not happy with the results, you can ask for a 100% refund within 30 days.

Buy it now and in a few minutes you will know everything you need to make the best pizza you could ever want!

So, do not hesitate, start right away! You will not find another course like this, which perfectly fits your needs, nor an equally quick and convenient solution!

After clicking the purchase button above, you will access to PayPal page.

There you will be able to choose the payment method you prefer.

Once payment has been made, within a few minutes you will receive a payment notification on your email address, with all the instructions to download the course and start this fun adventure!

Join us!

Claudia

Mariangela Cocca - Bruxelles Mariangela Cocca - Bruxelles

At first, I admit it, I was a little skeptical. So I bought the course thinking "ok, if it doesn't work, I'll ask for the refund"… but it was a nice surprise instead!

The course is detailed, practical and well organized. At the beginning I just watched the videos and I read the summary at the end of the pdf guides, and only later I went into detail by reading all the material. But from the first attempt I had really good results! So I'm really satisfied. Finally I do not need to go back to Italy when I want to eat a good pizza! Thanks Claudia!

Lorenzo D.S - Rome Lorenzo D.S - Rome

After watching hours of videos on YouTube on how to make real Neapolitan pizza, I finally found a video by SfidaPizza. I had also bought some books on this subject, but in the end, they always contain just recipes and theoretical information.

This course is very practical instead, which was just what I was looking for. The thing that I most liked was the roadmap, with the exact times of leavening, and the cooking method, which is really simple but effective.

Recommended.

Kofi Logie - (review from Udemy)

This course is great, very insightful and intuitive, detailed instructions and the rest is up to you. I made my first Pizza last weekend and it was perfect 'if only I can post pictures on here'. The most important thing to remember is the absorption rate of the flour you use and don't be shy to 'in my case' reduce the recommended amount of water if needed. With the given recipe and a few tweaks my dough was easy to stretch didn't tear, the crust rose perfectly and the pizza was brown all over. Again great course, and materials, as mentioned the course is very detailed but it still a trial and error process, my pizza was perfect but this doesn't mean it cannot be better so i'll be looking forward to the weeks of practising to come. Claudia suggest, all that's needed after the course is lots of patience and lots of practice 🙂 i couldn't agree more Thanks Claudia