What-Makes-a-Pizza-Authentic-Is-it-the-Skills-or-the-Right-Pizza-Ingredients-Insights-Prod121-1

What Makes a Pizza Authentic? Is it the Skills or the Right Pizza Ingredients?

  • 08 Apr 2025

Introduction 


Pizza is one of the world’s most beloved foods, but not all pizzas are created equal. While many variations exist, true pizza authenticity is defined by its origins, ingredients, and preparation methods. For pizzerias, professional bakers, and HORECA kitchens, understanding what makes a pizza authentic is key to delivering an exceptional dining experience. In this blog, we will explore the essential components of authentic pizza, from the quality of the pizza dough ingredients to the perfect pizza base, and how MORCOTE® by SwissBake® solutions can help achieve this authenticity. 
 

1. The Importance of High-Quality Ingredients 

Pizza Dough Ingredients 

The foundation of any great pizza starts with the dough. The authenticity of pizza dough is dictated by tradition, technique, and premium ingredients. Classic Neapolitan and Italian-style pizzas use a specific set of ingredients to achieve the perfect balance of flavor, texture, and chewiness. 

Essential Pizza Dough Ingredients: 

  • 00 Pizza Flour: This finely milled flour is a staple in Italian pizza-making. It creates a soft yet crispy crust with the right balance of elasticity and chew. 
  • Water: Hydration levels in pizza dough impact texture and fermentation. Proper hydration ensures the dough develops the right gluten structure. 
  • Yeast: Traditional pizzas use natural yeast or fresh baker’s yeast to give the dough a light, airy texture with a distinct aroma. 
  • Salt: A small yet vital ingredient that enhances flavor and strengthens the gluten network. 
  • Olive Oil: Extra virgin olive oil adds depth to the dough and aids in achieving a crisp, golden-brown crust. 
For pizzerias looking for consistency in their dough, MORCOTE® by SwissBake® 00 Pizza Flour is an ideal choice, offering professional-grade quality for authentic pizza bases. 

 

2. Crafting the Perfect Pizza Base 

A pizza’s base determines its texture, crispness, and ability to hold toppings. Different pizza styles have different requirements for the base, but authenticity relies on the right ingredients and preparation. 

Key Characteristics of an Authentic Pizza Base: 

  • Thin Yet Sturdy: Traditional Neapolitan pizzas have a thin base with slightly puffed, charred edges known as the “cornicione.” 
  • Fermentation: Slow fermentation (24-72 hours) enhances the depth of flavor and improves digestibility. 
  • Hand-Stretched: Authentic pizzas are stretched by hand rather than rolled to maintain the dough's natural structure. 

Different Types of Pizza Bases and Their Characteristics: 

Neapolitan Pizza Base: 

  • Thin and airy with a soft center and charred crust. 
  • Uses 00 pizza flour for elasticity and chewiness. 
  • Baked in a wood-fired oven at high temperatures (450-500°C). 

Roman-Style Pizza (Pizza al Taglio): 

  • Thicker and crispier than Neapolitan pizza, often sold in square slices. 
  • Uses a high-hydration dough to achieve a light, airy texture. 
  • Best baked in electric or deck ovens for even crispness. 

New York-Style Pizza Base: 

  • Thin and foldable with a chewy crust. 
  • Contains a mix of high-protein flour for strength and slight crispiness. 
  • Typically baked in a gas or deck oven. 

Sicilian Pizza (Sfincione): 

  • Thick, focaccia-like base with a light, airy crumb. 
  • Uses a slow-rise dough to develop deep flavor. 
  • Baked in a pan for a golden, crispy bottom crust. 

Gluten-Free Pizza Base: 

  • Made using specialized gluten-free flour blends. 
  • Requires additional hydration and stabilizers for structure. 
  • Can be prepared using SwissBake® Gluten-Free Pizza Mix for a professional-grade alternative. 

Using a Professional-Grade Pizza Base Mix: 

For commercial kitchens and pizzerias, consistency and efficiency are key. A high-quality pizza base ingredient mix, such as SwissBake® Pizza Base Mix, simplifies the preparation process while maintaining the taste and texture of an authentic pizza. This professional solution ensures: 
  • Uniform hydration and fermentation for perfect dough consistency. 
  • Reduced preparation time while maintaining artisanal quality. 
  • Authentic taste and texture, catering to different pizza styles. 
By using MORCOTE® Professional Pizza Solutions, pizzerias can maintain authenticity without compromising efficiency. 
 

3. The Role of Pizza Sugo Sauce and Cheese 

Authentic Pizza Sauce 

The sauce is another defining element of an authentic pizza. Traditional pizza sauce is made using minimal ingredients to highlight the natural flavours. 

Key Elements of Authentic Pizza Sauce: 

  • San Marzano Tomatoes: These Italian tomatoes are naturally sweet and low in acidity, making them ideal for pizza sauce. 
  • Extra Virgin Olive Oil: Enhances richness and texture. 
  • Fresh Basil, Garlic & Salt: A classic combination that brings out the true taste of the tomatoes. 
  • No Added Sugar or Preservatives: Authentic sauces rely on natural flavors rather than artificial enhancers. 

For professional kitchens, using a pizza sauce mix like MORCOTE® by SwissBake® Pizza Sugo Mix ensures consistency in flavor and ease of preparation. Made from premium-quality ingredients, this professional-grade Pizza Sugo powder simplifies sauce preparation while delivering the rich, authentic taste of traditional Italian pizza sauce. 

The Right Cheese for Authenticity 

No pizza is complete without cheese. Authentic Italian pizzas primarily use mozzarella, but different styles incorporate various cheeses. 

Best Cheese for Authentic Pizzas: 

Mozzarella di Bufala: The traditional choice for Neapolitan pizza, known for its creamy texture and mild taste. 
Fior di Latte: A cow’s milk version of mozzarella, often used in authentic Italian-style pizzas. 
Parmesan & Pecorino: Used as finishing cheeses for added umami and richness. 
 

4. Traditional Baking Methods for Authentic Pizza 

Even with the best ingredients, authenticity depends on the baking method. The heat source and baking time impact the crust’s texture and flavor. 

Wood-Fired Ovens vs. Conventional Ovens 

Wood-Fired Ovens: The gold standard for Neapolitan and artisanal pizzas. The intense heat (450-500°C) ensures a perfectly charred crust in just 60-90 seconds. 
Deck Ovens: Common in pizzerias, they offer consistent high heat and crispy crusts. 
Convection Ovens: Used in commercial kitchens where wood-fired ovens are impractical but still need high heat for an authentic base. 

For commercial pizzerias, investing in the right pizza flour and dough mix helps achieve the best results, regardless of the baking method. 
 

Conclusion 


Authenticity in pizza is about honoring tradition while maintaining consistency and quality. From the right pizza dough ingredients to premium toppings and traditional baking methods, every detail matters. For pizzerias, professional bakers, and HORECA kitchens, MORCOTE® by SwissBake® offers a range of specialized pizza ingredients to elevate your pizza game and meet customer expectations.