Never Going Back to Takeout Pizza! The Old Italian Pan Pizza Anyone Can Make

Forty years of recipes, finally in one book: https://aldobellini.com You knead your pizza dough for ten minutes, and it still comes out dense. This one is never kneaded at all, and it comes out of a home oven crunchier than takeout. Aldo Bellini shares the old Italian tricks behind his mother's Saturday pan pizza: • Why time builds the dough better than your hands, with no kneading at all • The pan sum: centimetres × centimetres ÷ 2 gives the grams of dough your pan needs • How much oil makes the bottom fry instead of bake • Why pizza sauce should never be cooked • Why the pizza goes into the oven twice • The cheese you dry on a towel first • At the end: how leftovers come back crisp the next day, with no microwave