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Comment by lichtenberger | Hacker News Reader

Oh and for the toppings I'd go for mozzarella di buffalo, some parmegiano and for instance Mutti tomatoes for the sauce. I'd also sometimes add Burrata after around two minutes in the oven :-)

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This and homemade mozzarella. There's nothing better than telling people all the ingredients are homemade.

I need a farm with water buffalos, and enough space to grow my own grain, haha!

Oh yes, and make the tomatoe sauce in the morning when you eat in the evening, adding extra virgin olive oil, pepper, salt, oregano, whatever you like, but I think the flavors are getting better with more time, just like the dough. That said some pizzaiolos from Napoli seem to make the dough at room temperature or 18° with around 8 to 12 hours rise, which is not that much. I've had great problems last summer, even with 2g fresh yest per 1000g flour it was crazy how fast it has risen... way too fast at around 24 degrees room temp... then in the basement at around 19, but still

For me the refrigerator works way better with a constant temperature :)

I worked for an Italian family pizzaria going through Uni and their tomato base they referred to as having the three-Ps: pepper, paprika and parsley.

That's the magic of pizza, inexhaustible combinations.

Do you have a recipe in percentages of how much of each ingredient you add based on the amount of tomatoes?

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