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This is the first post of this blog and it cannot be about anything else but pizza. Pizza is  a very serious matter for the Italians. I have dedicated several years to it, choosing the best ingredients, improving the dough, its rising and baking. Usually homemade pizza is good, but it tastes more like "focaccia". Since I was a child, I've always wanted to bake a round pizza, just like the one you get in a real pizza restaurant, but I had no brick oven (I still don't have one). So, year after year, I tested several way to get that result. Nowadays I can tell that there are two things which really make the difference: a strong flour and a baking stone. When you use pure strong flour, the dough is too elastic and it's quite difficult to make it flat, so I prefer to use a mix of different flours; recently I started using a mixture of three parts of organic spelt flour and ...