Make Pizza Like a Pro with Marco Fuso’s Authentic Dough

When it comes to Italian comfort food, few things bring people together like a freshly baked pizza — especially when it’s made by hand. Thanks to award-winning pizzaiolo Marco Fuso, you can now bring the same level of quality into your kitchen with his professional-grade pizza flour.

Whether you're craving soft, airy crusts or crisp Neapolitan-style bases, Marco’s step-by-step technique makes it easy. And with the right toppings — rich Mutti tomato sauce, fresh Fior di Latte mozzarella, and a few basil leaves — you’ll be serving up something truly special.

Ingredients You’ll Need

For the Dough (Makes 6–7 bases):

• 1kg Marco Fuso MFP Pizza Flour
  
  

• 1.5–2g fresh yeast
  
  

• 25g fine sea salt
  
  

• 620ml chilled water (reserve 50ml separately)
  
  

• Optional: 20ml extra virgin olive oil (for a crispier base)
  
  

For the Toppings (Classic Margherita):

• Mutti Pizza Sauce
  
  

• Fior di Latte Mozzarella (sliced)
  
  

• Fresh Basil Leaves
  
  

• Extra Virgin Olive Oil, for drizzling
  
  

Step-by-Step Guide to Perfect Pizza Dough

(Watch Marco himself explain in his Video Recipe here)

Step 1: Activate the Yeast & Oxygenate the Flour
Crumble the fresh yeast into a large bowl with the flour. Mix gently with your hands, incorporating air as you go — this helps the dough develop better structure.

Step 2: Add Water Gradually
Pour in about 570ml of the chilled water (save the last 50ml). Use your fingers in a claw shape to mix the dough gently until it starts to come together.

Step 3: Add the Salt
Once partially combined, add the sea salt and continue mixing. Then add the remaining water to incorporate any dry flour left at the bottom of the bowl.

Step 4: Knead the Dough
Transfer the dough to a floured bench. Fold and roll with your palms until the dough becomes smooth and elastic — about 5–10 minutes of gentle kneading.

Step 5: Rest, Fold & Shape
Let the dough rest for 5 minutes. Then continue kneading by stretching, folding, and rolling it into itself. Repeat twice with a 10-minute rest in between. The dough should now feel soft, tight, and almost lump-free.

Step 6: First Proof (Bulk Fermentation)
Place the dough in a covered container and leave it in a cool place (10–15°C) overnight. This slow fermentation builds flavour and improves stretch.

Step 7: Ball & Second Proof
The next day, divide into dough balls (approx. 220–250g each), cover, and let rise again until doubled in size.

Build Your Margherita Pizza

Step 1: Preheat your oven to its highest setting — ideally 300–350°C if using a pizza oven.

Step 2: Stretch the dough gently into a pizza base, taking care not to tear it. Spread a ladle of Mutti sauce evenly over the surface.

Step 3: Bake the base first for a few minutes until the crust begins to colour.

Step 4: Add sliced Fior di Latte mozzarella and a few basil leaves. Return to the oven for 2–3 minutes until the cheese melts and bubbles.

Step 5: Drizzle with extra virgin olive oil just before serving.

Tips for Success

• For extra crunch, add 20ml of olive oil per kilo of flour to the dough.
  
  

• Always ferment slowly for best flavour — overnight proofing is worth the wait.
  
  

• Bake your base first before adding mozzarella to avoid sogginess.
  
  

• Use Fior di Latte for a classic melt, or Mozzarella di Bufala for added richness (added mid or post-bake).
  
  

Shop the Ingredients

Everything you need for proper homemade pizza — from Marco Fuso’s flour to Mutti sauces and Fior di Latte mozzarella — is available in our Pizza Making Collection.
Make your next pizza night one to remember.

[Shop the Pizza Kit →]