Our Dough — The Method
Worth the wait.
A great pizza is not made to order. It is made two days in advance — and finished in sixty seconds.
FORNO 70 began with a single conviction: that a great pizza is built on patience. We keep the method honest and the ingredients uncompromising — then let the wood-fired oven do what it has done for generations.
The Method
in four movements01
Il Lievito
It starts with something alive.
A natural sourdough starter, fed by hand every day. No commercial yeast, no shortcuts — just wild fermentation and the flavour only time can build.
La
madre
02
La Fermentazione
Then we wait. And wait.
Forty-eight hours of slow, cold fermentation. The dough relaxes, develops, and becomes light and deeply digestible — the difference you feel the morning after.
48hours,
cold-proofed
03
A Mano
Opened by hand. Never rolled.
The Naples method: each ball is pressed and stretched by hand, pushing the air to the rim to form the pillowy cornicione. A rolling pin would crush everything the ferment created.
04
Il Fuoco
Sixty seconds in a living fire.
Into a four-hundred-degree wood-fired oven, where two days of patience meet the flame. Sixty seconds later it emerges blistered, leopard-spotted and alive.
0h
Sourdough ferment
0°C
The wood-fired oven
0s
In the flame
Cinque Cose — Five Things
Sourced without compromise.
- 0148-Hour SourdoughSlow ferment
- 02San Marzano D.O.P.Vesuvio
- 03Fior di LatteHand-torn
- 04Basil & Cold-Pressed OilFinishing
- 05Seasoned HardwoodThe fire
“We measure everything by the Margherita. If the dough is right, it needs almost nothing else.”
Our head pizzaiolo