Introduction to the World of Pizza: Technique, Culture, and Awareness
In the occasion of the last annual editorial appointment of Italy at the Table, we present the preview of our journey that will continue in 2026, to continue to tell the world of pizza at 360°. We want to further open up our world of kneading hands and heated ovens all over the world, addressing some of the crucial issues of our sector. With a growing interest in the art of pizza-making, terms like hydration, maturation, and sourdough starter have become part of the common vocabulary, not only among professionals but also among enthusiasts.
Neapolitan Pizza: Technique, Culture, and Awareness
This growth in attention pushes us to clarify and offer concrete tools and solid knowledge to continue to safeguard the authenticity of real Neapolitan pizza, a cultural heritage even before a gastronomic one. As Italy at the Table offers its fundamental contribution to professionals, we aim to provide a deeper understanding of the techniques and traditions behind Neapolitan pizza, ensuring that its cultural significance is preserved and appreciated worldwide.
Dough, Flours, and Leavening: The Key Themes of 2026 AVPN
As anticipated, we will focus on hydration of the doughs, one of the topics that most sparks debate in our sector, sharing, through the experiences and knowledge of pizza chefs Avpn, the possibilities that correct dough management can offer in terms of lightness, elasticity, and digestibility. We will then move our gaze to flour, telling how the characteristics of this ingredient decisively influence the final structure of the pizza. So we’ll talk about mixing techniques, from the heat of the hands to modern mixers, and we will analyze the differences between brewer’s yeast and sourdough starter, delving into the management of times and temperatures maturation.
Hydration, maturation, and sourdough, topics to be addressed in 2026 in the world of pizza
From Topping to Fried Pizza: Identity and Global Diffusion
We will then continue our journey into the world of topping, underlining the importance of seasonality of the connection with the territory and harmony with Neapolitan tradition. There will be space for fried pizza, a symbol of celebration and popular culture, with a focus on drafting and cooking techniques. We will also travel through the history of pizza, from the birth of Margherita to its role as a symbol of Italianness in the world, valorising the pizza chefs as cultural ambassadors of knowledge that crosses continents without losing its identity.
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