The 5 Most Important Ingredients for Perfect Pizza

A good pizza doesn't start in the oven, but with the ingredients. Once you've experienced how aromatic San Marzano tomatoes taste, how creamy real Fior di Latte melts, and how much airier dough becomes with the right flour, you'll know: quality makes the difference. In this article, we'll show you the five most important ingredients for a perfect pizza - and what you should look for when shopping.

1. 🍅 Tomatoes - the base with soul

Whether you're baking a classic Margherita or a spicy Diavola, the tomato sauce forms the foundation of almost every pizza. Particularly popular: San Marzano tomatoes from Campania. They are sweet, low in acid, and especially aromatic. For a stronger taste, choose Datterini or regional tomato varieties.

Our tip: Use canned tomatoes and coarsely puree them with some salt – that's all you need for an authentic sauce.

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2. 🧀 Mozzarella – creamy or tender?

Fior di Latte is the classic pizza cheese in Naples: mild, well-melting, but not too watery. Buffalo mozzarella has more flavor but also more moisture – ideal for adding after baking. Grated mozzarella is a practical alternative, but it loses authenticity.

Important: Always let mozzarella drain well or pat it dry before putting it on the pizza – otherwise, the crust will become too soggy.

3. 🌾 Flour – underestimated yet crucial

The right flour greatly influences the dough structure and baking result. For pizza dough, we recommend "Tipo 00" flour with medium to high W-value (e.g., W280-320) – ideal for long dough processes. Manitoba flour is suitable for particularly elastic dough.

Important: Pay attention to the protein content (11–13%) – it determines how much water the dough can absorb.

In our courses we show you exactly which flour suits your style.

4. 🧂 Salt, Yeast & Water – the dough trio

• Salt: enhances the flavor and stabilizes the dough. About 2–2.5% of the flour amount is ideal.
• Yeast: Fresh or dry yeast are both suitable – the quantity and rising time are important. Less is often more!
• Water: Soft, filtered water improves dough handling. The optimal temperature: 20–22 °C.

Did you know? In Naples, tap water contains chlorine – a factor that even influences dough fermentation.

5. 🫒 Olive Oil – for dough, sauce, and finish

A good extra virgin olive oil rounds off every pizza. In the dough, it improves stretchability, and on the finished pizza, it adds flavor and sheen. When shopping, look for cold-pressed oils in dark bottles with proof of origin.

Our tip: Add a few drops of oil to the pizza after baking – it intensifies the flavor.

Conclusion: Quality can be tasted

If you place great value on quality in your pizza, start with the ingredients. Even small differences in flour, tomatoes, or oil are noticeable on the palate. Combined with a good pizza oven and some practice, nothing stands in the way of your perfect pizza.

Curious? Then visit one of our pizza courses and experience how high-quality ingredients can be turned into masterpieces.