A great pizza starts before it goes in the oven — it starts with the ingredients. Once you taste truly aromatic tomatoes, watch real Fior di Latte melt creamy on the pie, or see how the right flour affects the dough’s texture and oven rise, it becomes clear: quality matters. In this article we present the five essential ingredients for perfect pizza — and what to look for when you shop.
1. Tomatoes – the base of the sauce
Whether for a classic Margherita or a spicy Diavola, the tomato sauce is usually the foundation. Single‑variety, ripe‑harvested canned tomatoes such as San-Marzano or Datterini are especially popular; they often deliver a balanced, aromatic flavour. Good regional tomatoes can work well too — the key is full flavour without harsh acidity.
How to make a simple, authentic sauce
Roughly purée the canned tomatoes and season with a little salt — that’s enough. No long cooking required; this preserves the fresh aroma.
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2. Mozzarella – selection and handling
Fior di Latte (from cow’s milk) is the Neapolitan classic: mild, melts well and is usually less watery. Buffalo mozzarella brings more character and moisture — ideal for adding after baking. Pre‑shredded mozzarella is convenient, but it lacks some of the authentic texture and flavour.
Preparation tip
Let mozzarella drain well before topping or pat it dry. For even melting, tear into pieces or cut into strips.
3. Flour – underrated but decisive
Flour determines the dough’s structure, stretchability and oven spring. Fine pizza flours (e.g. Tipo 00) with a medium to higher W value are proven for pizza dough — often in the range W280–W320 for longer fermentations. Manitoba blends can add elasticity.
What to look for when buying?
- Protein content: approx. 11–13 % — affects water absorption and stability.
- Information on the W value (if available): helps when planning proofing times.
In our courses we show which flour suits your style and how to manage it.
4. Salt, yeast and water – the dough trio
- Salt: enhances flavour and stabilises the dough. Many recipes use about 2–2,5 % of the flour weight.
- Yeast: Fresh and dried yeast both work — dosage and time are decisive. For long, cold fermentations the rule is usually: less yeast, more patience.
- Water: Soft, clean water makes dough handling easier. A common target for dough temperature is 20–22 °C — depending on the recipe and the environment.
Note: Tap water can be treated differently in different areas (e.g. by disinfection). That can influence fermentation. A simple test with filtered water will show whether your dough benefits.
5. Olive oil – in the dough and as a finish
Good extra virgin olive oil really pays off as a finish on the baked pizza: it adds aroma, shine and a subtle seasoning. Including oil in the dough is a matter of style: classic Neapolitan pizza often omits it, whereas in other styles it can aid stretchability and the crumb.
Shopping tip
Look for fresh, high‑quality oils in dark bottles and a clear indication of origin. A few drops after baking are enough to intensify the flavour.
Conclusion: you can taste quality
Even small differences in tomatoes, cheese, flour or oil show up in the final result. With good ingredients, a suitable pizza oven and a bit of practice, you’ll get noticeably closer to your perfect pizza.
Curious? Visit one of our pizza courses and see live how the right ingredients deliver consistently better results.