In this video, master pizzaiolo Chef Vitangelo Recchia walks viewers through his four-hour Roman dough technique. His approach distills the soul of Roman-style pizza into a quick, practical fermentation workflow that delivers surprisingly light, flavorful results in just a few hours.
Recchia draws from his deep culinary journey—from graduating at the top of his class at ALMA Scuola di Cucina Italiana in Parma, Italy, to training in Michelin-level kitchens and serving as the culinary coach of PMQ Pizza’s U.S. Pizza Team—bringing both artisan precision and real-world efficiency to every step.
As owner and operator of Bella Napoli Pizzeria & Restaurant in Port Charlotte, Florida, Recchia blends tradition with intentional technique, teaching hydration strategy, dough handling and fermentation insights that demystify the process for home cooks and pros alike.
