The definitive guide to making pro-level pizza at home
as good a reason as any to make pizza: “During the pandemic, I needed to have some sort of passion,” said Frédéric della Faille, a product designer in New York City.
He found the intervals between hydrating his dough and adding salt, the kneading and the observations of the dough’s fermentation over a few days in his refrigerator “a great meditative process.” It added structure to weeks that could otherwise seem formless. The process was, for him, as important as the product. “I didn’t even eat a tenth of the dough I made.”
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