Documentation The Machine - Celestin Albers

The Research Trip
Realizing that I wanted to work with pizza
provided the perfect excuse to turn my week-long
vacation in February into a pizza-centric
adventure. And where better to immerse myself in
pizza culture than Naples and Rome? I am not
exaggerating when I say I ate pizza for every
single meal during that trip. I kept notes on
the techniques and ingredient combinations that
I found most appealing.
Here’s what I learned from the Italians:
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Use High-Protein 00 (extremely finely ground)
Soft Flour: This type of flour is essential
for achieving the perfect pizza dough
texture, providing the right balance of
elasticity and chewiness.
Use High-Quality Tomatoes for the Sauce:
Preferably, use tomatoes grown on volcanic
soil, such as San Marzano tomatoes. These
tomatoes offer a rich, vibrant flavor that
forms the foundation of an excellent pizza
sauce.
Sometimes Less is More: One of my favorite,
and coincidentally cheapest, pizzas I
encountered in Italy was the Pizza Marinara.
This simple yet delicious pizza consists of
nothing more than a rich tomato sauce and a
few pizza spices. Its simplicity allows the
quality of the ingredients to shine through,
proving that great pizza doesn't always
require an abundance of toppings.
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