Pizzaiolo

Pizzaiolo is the Italian term for a person who makes pizza. The masculine form is pizzaiolo and the feminine form pizzaiola. In many contexts, the word denotes a skilled pizza maker, particularly in traditional pizzerias. The pizzaiolo oversees the production of pizzas from dough preparation to baking, including fermentation, portioning, hand-stretching, applying sauce and toppings, and operating the oven. They are also responsible for mise en place, sanitation, and quality control.

Techniques and equipment vary by style. In classic Neapolitan practice, dough is made from flour, water, salt, and yeast, allowed to rise, shaped by hand, and baked in a wood-fired oven at high heat for a short time. Other styles use different dough formulas, toppings, and ovens, ranging from gas-fired and electric ovens to coal-fired or brick ovens. A key skill is controlling dough texture, fermentation, and oven temperature to achieve consistent results.

Training and standards: Many pizzaioli learn through on-the-job training in pizzerias; some attend culinary programs or specialized courses. Associations such as the Verace Pizza Napoletana (AVPN) promote standards for authentic Neapolitan pizza and offer certification for pizzaioli. The title reflects a blend of artistry, speed, and adherence to safety and hygiene practices.

History and scope: Pizza originated in Naples, where skilled pizzaioli developed regional techniques that spread worldwide. Today, pizzaioli work in family-run pizzerias, casual dining, and international restaurants, often specializing in particular styles.