Golden rules for perfect pizza But anyone who has ever tried knows: pizza is both an art and a science. One small mistake, too much sauce, too cold dough, too low heat and that dream of a bubbly, crisp pizza turns into something flat and heavy. Perfection starts with understanding the process, the patience behind it, and having the right tools that make it easier to get it right. The soul of any pizza is the dough. A mix of flour, water, yeast, and time. Use high-protein (like Tipo 00 flour or strong bread flour) for great gluten development, because this gives that chewy, airy crust. And of course it needs proper hydration. Around 65–70% water to flour ratio gives a moist, extensible dough that bakes beautifully. The biggest secret? Let it rest. A good dough isn’t made in an hour, it needs a slow, cold rise in the fridge to develop flavor and texture. Let the dough rest at least 24–72 hours in the fridge. This slow rise develops complex aromas and digestibility. Many people rush this step, thinking they can skip a day or two, but patience is what turns a simple crust into something airy and tasty. When you handle it gently and stretch it by hand you preserve the air bubbles for a light, puffy cornicione (outer rim). The best pizza sauce is the simplest one: ripe San Marzano tomatoes, a pinch of salt, a drizzle of olive oil, maybe a hint of basil. That’s it. Let your oven do the rest. And of course, the toppings. Here’s where many pizzas go wrong. It’s tempting to add everything you love, but the secret is modesty. Less is more. Fresh mozzarella, a few slices of tomato, a touch of oregano — enough to complement, not cover. Great pizzas aren’t overloaded. They’re balanced, light and beautiful. Finally, the bake. Bake intense and fast using very high heat. 232-288°C which is as hot as many ovens go and provides a good balance of crispy crust and cooked toppings. For a very traditional, thin-crust Neapolitan-style pizza, much higher temperatures of 427-482°C are ideal, but these can only be achieved in specialized wood-fired or high-heat pizza ovens. Most people underestimate the importance of preheating. A cold or uneven oven can ruin all your effort. That’s why you should preheat your oven for 1 hour. When you finally pull that pizza from the oven — blistered edges, melted cheese, a thin crisp bottom — it’s not just food anymore. It’s an experience. For final touches finish with raw elements after baking. Fresh basil, arugula, prosciutto, truffle oil. Anything delicate should go on post-bake to preserve flavor and texture. And rest. Let the pizza sit 1 minute after coming out, so the cheese sets slightly before slicing. Maxima has tested and selected ovens and pizza fridges that give consistent, professional-level results at home or in your restaurant. The kind of tools that keep your dough at the perfect temperature, hold steady heat, and let you create pizza after pizza with the same golden, crisp base and chewy, soft interior. And if you want to become the master of pizza art, discover the ovens and pizza fridges at our collection. And your family and your friends will never leave your house again
