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Pizza Dough, Fermentation & Technique

Authentic Neapolitan pizza begins with dough — and dough is science, craft and tradition combined. In this category, explore the fundamentals of pizza dough, long fermentation, hydration, flour selection and high-temperature baking.

Learn why slow fermentation improves digestibility, how wood-fired ovens affect crust development, and why traditional Neapolitan dough uses only four simple ingredients. These articles break down the technical foundations behind great pizza while honouring the methods passed down through generations of pizzaioli.

If you’re interested in the craft behind authentic pizza in Sydney, this is where technique meets tradition.

Pizza Dough, Fermentation & Technique
Gamberi pizza topped with Solania San Marzano tomatoes, Fior di Latte, prawns, garlic, chilli, fresh basil, and EVOO at Via Napoli

Why Neapolitan Pizza Is Easier to Digest (And Why It Matters)

Pizza doesn’t always have the best reputation when it comes to feeling light or comfortable after eating. But in Italy — particularly in Naples — pizza has long been enjoyed as a balanced, everyday food, not a heavy indulgence. The…

Pizza Dough, Fermentation & Technique
Neapolitan pizza wood fired oven baking Via Napoli

What Is Wood-Fired Pizza? Why It Tastes Better and Why It Matters

Wood-fired pizza isn’t just a cooking method — it’s a centuries-old tradition that defines how authentic Italian pizza should look, taste and feel. From blistered crusts to smoky aromas and perfectly balanced toppings, wood-fired pizza…

Pizza Dough, Fermentation & Technique
Interior view of Via Napoli Pizzeria in Surry Hills with diners enjoying Italian cuisine in a lively atmosphere.

Why Via Napoli Is Consistently Ranked Among Sydney’s Best Pizza Restaurants

When people search for the best pizza in Sydney, they’re usually looking for more than just melted cheese and tomato sauce. They’re looking for authenticity. Craft. Atmosphere. That unmistakable moment when a slice hits the table and…