Reader Story

Real Customer Result Photos

He started with nothing but a bag of flour and our dough guide. Today these pizzas leave his own Italian restaurant kitchen every night.

His first dough came straight from the guide — the biga starter, the 24-hour cold fermentation, the balling and proofing timings. He followed the photos stage by stage until his dough looked exactly like the reference images, and the leopard-spotted cornicione arrived within a few weeks of practice.

What changed his business was the bonus material: the 14-product pizza menu PDF included with the purchase. Instead of guessing which combinations sell, he had a ready professional line-up — burrata and prosciutto plates, pesto bases, stracciatella and crispy leek whites, seasonal courgette-flower specials — with the balance of flavours already worked out.

He priced them as signature pizzas, put them on the board, and started selling authentic Italian flavour combinations in his own restaurant. Every photo below is his own work, baked on the dough method taught in the guide.

Authentic Neapolitan Pizzas Baked by Our Reader

Every photo below was sent in by a real customer who learned the dough from our guide.

Verdure pizza with pea cream, fior di latte mozzarella, champignons, sun-dried tomatoes, roasted peppers, yellow datterino tomatoes, Kalamata olives, oregano and extra virgin olive oil — Verdure. pea cream, fior di latte mozzarella, champignons, sun-dried tomatoes, roasted peppers, yellow datterino tomatoes, Kalamata olives, oregano, extra virgin olive oil.

Pizza topped with burrata, rocket, shaved cheese and balsamic glaze — Burrata, rocket, aged cheese and balsamic glaze — straight from the bonus menu PDF.

Neapolitan pizza with burrata in the centre and fresh basil leaves — Burrata & basil — the dough leoparding he was chasing from day one.

Classic Margherita pizza with fior di latte and fresh basil — The classic Margherita, baked on his own 48-hour biga dough.

Tuna fillet and burrata pizza, signature summer plate — Tuna Fillet & Buratta - signature summer plate.

Pizza with a rich San Marzano tomato base and puffed charred crust — Marinara-style base — proof the cornicione finally behaved.

White pizza topped with soft cheese and crispy shredded leeks — White pizza with stracciatella and crispy leeks — a menu-PDF combination.

Pizza with cooked ham, artichoke hearts and mushrooms — Cooked ham, artichokes and mushrooms — a family favourite in his dining room.

Pizza with prosciutto crudo, stracciatella, flaked almonds and fig jam — Crudo, stracciatella, almonds and fig — the plate that raised his ticket price.

Fior Di Zucca and burrata pizza with roasted zucchini, zucchini blossom, red Datterino tomato, burrata, black Kalamata olives, balsamic glaze and extra virgin olive oil — Fior Di Zucca & Buratta - Roasted zucchini, zucchini blossom, red Datterino tomato, burrata, black Kalamata olives, balsamic glaze, extra virgin olive oil.

Start with the same dough guide

Get the E-Book — $29.99