Real Pizza. Real Dough.
Ice-Cold Coke.

Great pizza dough needs high-quality flour (Tipo 00 or bread flour), the right water-to-flour ratio, salt, yeast, and most importantly—time. Long cold fermentation (24–72h) develops complex flavors and an airy, crispy crust.

The carbonation in Coca-Cola cuts through the fat and cheese, refreshing your palate between bites. The caramel sweetness balances the acidity of tomato sauce perfectly. It's the world's most iconic food pairing for a reason.

Italian Tipo 00 flour is the gold standard for Neapolitan-style pizza. Its fine grind and moderate protein content (11–13%) create a silky, extensible dough that bakes with a tender, airy crumb.

For best results, as hot as possible—ideally 250–300°C (480–570°F). Professional wood-fired ovens reach 430–480°C. The higher the heat, the faster and better the bake: crispy bottom, puffy rim, perfectly melted cheese.

Absolutely. Cauliflower-based doughs, almond flour doughs, and high-protein egg-white doughs are all viable alternatives. They have different textures but can be delicious. See our Low-Carb Dough guide.

Raw dough keeps 2–3 days in the fridge (which also improves flavor) or up to 3 months frozen. Baked pizza is best eaten immediately but can be reheated in a 220°C oven for 4–5 minutes to restore crispiness.