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Pizza Styles
Napoletana, New York, Detroit, Pizza e Pala, Pizza al Taglio, Sicilian, Grandma Style, Thin & Crispy and other pizza formats.
Pizza by Culinarte Knowledge Centre
Pizza Stories
Technical knowledge, pizza styles, terminology, professional kitchen experience and stories gathered from more than two decades in hospitality, training and pizza operations.
Pizza is a product. A craft. A science. And a business.
Beyond the Recipe
Understanding why pizza works.
Pizza Stories is where we explore the knowledge behind the product: flour, hydration, fermentation, pizza styles, baking, ingredients, equipment, production systems and restaurant operations.
Some stories will be deeply technical. Others will come from kitchens, restaurant openings, training teams, international travel, competitions, industry events and personal experience.
The purpose is not simply to tell people how to make pizza. It is to understand what makes a pizza system work.
Explore the Knowledge Centre
From Dough Science to Restaurant Reality
Pizza Stories brings together technical knowledge, professional experience and practical operating intelligence from the world of pizza.
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Dough & Fermentation
Flour classification and strength, hydration, dough temperature, fermentation, Biga, Poolish, sourdough and professional dough management.
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Pizza Terminology
Clear explanations of terms such as cornicione, extensibility, elasticity, W value, P/L, proofing, maturation and baker's percentages.
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Pizza Operations
Production systems, kitchen workflow, delivery, consistency, yield, service volume, quality control and building pizza operations that can scale.
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Ingredients & Equipment
Flour, tomatoes, cheese, oils, mixers, ovens, refrigeration and the relationship between ingredients, equipment and the final pizza.
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From My Experience
Lessons from restaurant projects, team training, openings, international markets, industry exhibitions and a career spent inside hospitality operations.
Latest Pizza Stories
Knowledge Worth Going Deeper Into
Individual stories explore one subject at a time, combining technical understanding with practical professional experience.
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Dough & Fermentation
What Does “00 Flour” Actually Mean?
Tipo 00 is one of the most recognised terms in pizza making, but the number printed on the flour bag tells us far less about actual dough performance than many people assume.
00 Flour
Flour Strength
Hydration
Fermentation
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Pizza Styles
Pizza e Pala vs Pizza al Taglio: What’s the Difference?
Both belong to the world of Roman pizza, but their shape, baking method, handling, service format and commercial application can be very different.
Pizza e Pala
Pizza al Taglio
Roman Pizza
High Hydration
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Pizza Styles
New York Style Pizza: More Technical Than It Looks
Large, foldable and apparently simple. New York style pizza requires careful control of dough strength, extensibility, fermentation, bake and the commercial realities of whole-pie and slice service.
New York Style
Dough Strength
Fermentation
Slice Service
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Ingredients & Equipment
Italian Tomatoes for Pizza: Pelati, Polpa & What Actually Matters
Pelati, Polpa, Passata and San Marzano DOP explained, with a professional look at moisture, texture, yield, consistency and choosing the tomato that works with the pizza system.
Pelati
Polpa
Pomì
San Marzano DOP
Read Latest Story
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Ingredient Perspective
The tomato is part of the pizza system.
Why professional kitchens look beyond the label, how tomato formats behave differently, and why Pomì is a valued brand within our pizza work.
Pizza Styles We Explore
One Category. Many Different Pizza Systems.
A New York pizza should not be engineered like a Napoletana. A Detroit pizza behaves differently from Pizza al Taglio. Delivery creates another set of technical requirements. Pizza Stories explores those differences in depth.
Pizza Napoletana
Pizza e Pala
New York Style
Detroit Style
Pizza al Taglio
Sicilian Style
Grandma Style
Thin & Crispy
Delivery-Optimised Pizza
Knowledge + Experience
Not Everything Worth Learning Comes From a Textbook
Technical Knowledge
Flour classification, dough behaviour, hydration, fermentation, preferments, sourdough, pizza styles, ingredients, baking parameters, production control and the technical relationships that determine the finished pizza.
Stories From Real Kitchens
What happens when theory meets people, equipment, climate, ingredients, service pressure and commercial reality. These lessons often become the most valuable part of professional experience.
Knowledge Is Valuable. Execution Makes It Commercial.
Pizza Stories shares the thinking behind the craft. Pizza by Culinarte consulting and training applies that knowledge inside real restaurants, hotels and foodservice operations.