Summary of "This place is Pizza heaven. Be sure to taste this young Pizaiolo's 60-hour fermented pizza!"

Ingredients (as stated)

Dough

Flour blend: coarse semi-integral wheat flour + 100% whole spelt flour + a small percentage of ancient durum wheat (proprietary blend).
Hydration: 85% (example: 850 g water per 1 kg flour).
Fermentation: cold refrigerate 48 hours, then an additional 12 hours at room temperature = 60 hours total before baking. (Chef emphasizes dough condition over a fixed number of hours.)
Dusting/stretching: durum wheat semolina flour (used instead of white flour).

Potato pizza

Red potatoes (from Avezzano) — pre-cooked low-temperature overnight to break down starches.
Mozzarella (two layers: one under the potatoes, one on top).

Tomato-sauce pizza

Organic tomato sauce (producer from Cecina, Tuscany).
Artisan buffalo mozzarella / buffalo cheese (Campania).
Mini tomatoes (used as confit, not fresh/out-of-season).
Olive oil (from Umbria).
Sugar (used to caramelize mini tomatoes for confit).

Other toppings (menu/variation list)

Mortadella (Bologna, Slow Food certified)
Salsiccia, small tomatoes, oregano
Supplì (rice/mozzarella croquette reference)
Scrambled eggs, taleggio, spinach
Pork shoulder ham, Roma broccoli, ricotta
Cicoria + tomato confit
Aged caciotta + ham
Pork ribs + cicoria + homemade BBQ sauce
Artisan salami + homemade lime mayonnaise + grilled artichokes in olive oil
Crispy Roman broccoli + ricotta
Plain high/well-fermented pizza

Equipment & preparation notes

Oven capable of very high temperatures: 280–290°C (536–554°F) for main baking; final crisping stage at 220°C (428°F).
Refrigerator for long cold fermentation (48 hours).
Wire cooling / serving mesh pad.
Low-temperature oven or sous-vide-style low heat for overnight pre-cooking of potatoes and for confiting mini tomatoes.
Use durum wheat semolina flour for dusting/stretching the dough surface to avoid sticking and burning.

Step-by-step method (key timings, temperatures & techniques)

Dough preparation and fermentation
- Mix the flour blend with water to approximately 85% hydration.
- Cold ferment in the refrigerator for 48 hours.
- After refrigeration, allow an additional ~12 hours (total ≈60 hours) of maturation at room temperature before shaping and baking.
- Note: timing is guided by dough condition and flour activity (seasonal/temperature effects), not strictly by clock time.
Pre-cook certain toppings
- Potatoes: cook slowly at low temperature overnight to break down starches — this yields a crunchy texture after final baking.
- Mini tomatoes: confit at low temperature; add sugar to caramelize, flavor, then pack in olive oil.
Stretching the dough
- Dust the work surface with durum semolina flour. It provides a sandy/grainy mouthfeel, prevents sticking, yields a crispy underside, and resists burning at very high oven temperatures.
Assembly — potato pizza
- Place a layer of mozzarella on the dough first (provides moisture/softness).
- Add the pre-cooked potatoes.
- Add a second layer of mozzarella on top (for a crunchy, savory top layer after baking).
Assembly — tomato pizza
- Spread the organic tomato sauce evenly.
- Expect longer baking to evaporate surface moisture; bake gently so moisture can dry rather than get trapped.
Baking
- Bake in a very hot oven (typically 280–290°C) — adjust bake time for high hydration (higher hydration needs longer to cook/dry).
- Potato pizza example: bake about 15 minutes until the bottom is well browned (timing shown in the source video).
- Final crisping stage: a final heating at 220°C is used to give extra crispness.
- For toppings that shouldn’t be overheated (certain salami, fresh herbs), remove before high-heat finishing or reapply after the oven.
Finishing & serving
- When the top is golden and the bottom well-browned, place pizza on a wire mesh pad and serve hot to retain crunch.

Chef tips, rationale & cautions

Long fermentation is common, but quality depends on knowing the right moment to bake and understanding flour activity — longer is not automatically better.
Different grains in the flour blend contribute distinct characteristics; choose flour with long fermentation in mind.
85% hydration yields a very moist dough that requires careful handling and longer cooking to dry properly.
Use durum wheat semolina for dusting/stretching on moist dough: it sticks less, adds crunch, and resists burning at 280–290°C. White flour can burn at these temperatures and taste bitter.
Bake moist pizzas gently to let surface moisture evaporate; avoid using excessive direct heat that traps moisture.
Double-layer mozzarella technique: bottom mozzarella for softness/moisture, top mozzarella for crunchy, savory finish.
Pre-cook/confit vegetables (potatoes, mini tomatoes) at low temperature to transform starches/sugars and improve texture and flavor.
Remove delicate or uncooked toppings/herbs before the final high-heat step to preserve texture and aroma.
Final heating/crisping is important to achieve the desired crunch.

Chef emphasis: timing is about dough condition rather than a fixed number of hours.

Common mistakes to avoid

Assuming longer fermentation (e.g., 72 hours) automatically improves dough without considering flour type and environmental conditions.
Using white flour for dusting when baking at 280–290°C (it can burn and produce a bitter taste).
Overcooking moist pizzas with overly aggressive heat instead of allowing gentle drying.
Leaving delicate cold toppings or herbs on during high-heat finishing (they lose texture and aroma).
Ignoring seasonal/room-temperature variations that affect fermentation speed and dough activity.

Plating & serving suggestions

Serve on a wire mesh pad to maintain crispness.
Serve hot to appreciate the crunch and oven sound.
For mortadella and other cold-cured toppings: either layer so they are protected between cheese layers or remove/reapply before/after the final bake if they should not be overcooked.

Variations (concise)

Potato pizza: mozzarella bottom + pre-cooked red potatoes + mozzarella top; bake ~15 min until golden brown bottom.
Tomato-sauce pizza: organic Cecina tomatoes; gentle, longer bake to dry; use semolina for stretching.
Mortadella pizza: mortadella (Bologna, Slow Food) + buffalo cheese + mini tomato confit; use olive oil to cut fattiness.
Menu examples: supplì; pizzas with salsiccia; scrambled eggs & taleggio; pork shoulder & ricotta; cicoria & tomato confit; caciotta & ham; pork ribs & cicoria with house BBQ; artisan salami with lime mayo & grilled artichokes; broccoli & ricotta; plain high-ferment dough pizza.

Presenter / location / referenced sources

Video title: “This place is Pizza heaven. Be sure to taste this young Pizaiolo’s 60-hour fermented pizza!” (YouTube).
Pizzeria location shown in subtitles: Viale Europa, 339, 00144 Roma RM, Italy (approx. 20 minutes by train from Rome center). Hours (per subtitles): Mon–Sat 10:30–22:00, closed Sunday.
Ingredients/suppliers referenced: organic tomato from Cecina (Tuscany); olive oil from Umbria; red potatoes from Avezzano; artisan buffalo cheese (Campania); mortadella from Bologna (Slow Food certified).