The crust you've been chasing. From the oven you already own.
Pizza Napoletana at Home is a 120+ page masterclass by a working Italian pizzaiolo — real Neapolitan technique, re-engineered for a regular home oven. No pizza oven. No special gear. 250°C is enough.
A 120+ page masterclass ebook by a working Italian pizzaiolo — real Neapolitan technique, re-engineered for a regular home oven. No pizza oven, no special gear. 250°C is enough. Instant PDF download, lifetime updates.
Sound familiar?
You've watched every pizza video. Your crust still comes out pale.
It's not you. It's the recipe. Almost every Neapolitan recipe online was written for an oven that reaches 450°C. Yours stops at 250. So dough that blisters beautifully in a wood-fired oven just dries out in yours — pale base, floppy middle, no char. The technique isn't wrong. It's written for the wrong oven.
Pale, floppy baseNo rise on the rimCheese burnt, dough raw"Maybe I need a pizza oven…"
You don't. You need a method written for your oven.
What's inside
Three modules. One Friday night payoff.
Each module builds on the last — from your first bag of flour to the moment you slide a blistered pizza onto the table.
Module 01
The Dough
From flour to silk, step by step. Everything your hands need to know before the oven ever turns on.
Choosing flour you can actually buy
Building strength without machines
Reading your dough as it ferments
Module 02
The Bake
Your oven, hour by hour. How to set up a domestic oven for pizza — and exactly what to do in the minutes that matter.
Setting up a home oven for pizza
The timeline from fridge to table
Sauce and toppings, the Naples way
Module 03
Troubleshooting
Every common fail, diagnosed. What went wrong, why, and exactly what to change on your next bake.
A puffed, blistered cornicione with char where it counts and a base that holds its slice. The pizza you've been trying to make for years — from your kitchen.
II.
Works at 250°C
Written for domestic ovens from page one — not a wood-fired recipe with apologies attached. If your oven has a top element and a tray, you're equipped.
III.
Real pizzaiolo technique
This isn't a compromise recipe. It's the real craft — re-engineered for your oven by someone who shapes dough for a living, every single day.
The differentiator
The home-oven cornicione method
Every pizza book has the same blind spot: it assumes an oven you don't have. The home-oven cornicione method was developed the hard way — in a domestic oven, bake after bake — to solve the one thing home ovens supposedly can't do: a crust that rises, blisters and chars at 250°C.
Solves the pale, dense rim — without a pizza oven
No imported gear, no broiler hacks, no special gadgets
Repeatable — works the same way every Friday
We won't spoil how it works here. Your first bake will.
Who it's for
Written for real kitchens
Friday pizza night
The dough's been waiting in the fridge since Wednesday. Tonight it earns its keep.
Phone on the counter
Flour on your hands, the bake chapter open, checking the next step mid-stretch.
Schedule on the fridge
The printable dough timetable, stuck next to the shopping list. The week plans itself.
Weekend practice
Saturday afternoon, two dough balls, no pressure. This is how hands learn.
For home cooks who want to do it properly, once. Not for anyone looking for a ten-minute hack — there are no shortcuts in here. No frozen ones either.
The pizzaiolo
Baked by hand. Written the same way.
Giovanni Foca is a working Italian pizzaiolo and baker — the hands behind Il Forno di Gio. He shapes, proofs and bakes every day, the way he learned in Italy: slowly, by feel, without shortcuts.
This masterclass is his daily craft, written down — every step he takes at the bakery, rebuilt for the oven in your kitchen.
— Giovanni Foca, Il Forno di Gio
Founding readers
Your first bake, featured here
“This space is reserved. The first bakers through the masterclass get featured right here — crust photo, honest words and all.”
— reserved for a founding reader
“Bake it, photograph it, tell us honestly how it went — the good and the burnt. Reply to your order email with your first-bake story to claim a spot.”
— how to claim this spot
“Founding readers also get their bake shared on Il Forno di Gio's pages — real kitchens, real home ovens, no staged shots.”
— the founding bakers wall
Choose your edition
Start small, or take the whole craft
All editions are instant digital downloads. Yours forever, on any device.
If your oven reaches 250°C and has a top heating element, yes — that's exactly the oven this book was written for. No pizza oven, no special gear. The bake module walks you through setting up whatever you have.
Can I find the right flour where I live?
Yes. The book is written for home cooks worldwide — it teaches you what to look for in a flour, not one brand to hunt down. The included shopping list covers widely available options and what to do when the ideal one isn't on the shelf.
I'm a complete beginner. Is this for me?
It starts from zero. Every step is explained — and photographed — including the ones other books assume you already know. If you can follow a recipe, you can follow this.
What exactly do I get, and when?
A 120+ page PDF, delivered instantly after checkout. It reads beautifully on a phone, tablet or laptop, and the schedule, chart and shopping list are designed to print. It's yours for life, including every future update.
What if it's not for me?
[ insert refund policy — e.g. "If it doesn't change your pizza within X days, write to us for a full refund." ]
How does the "Ask the Pizzaiolo" AI prompt pack work?
It's a set of copy-paste prompts (Bundle only) that turn the AI chatbot you already use into an on-call pizza assistant — trained to ask the right diagnostic questions when your dough misbehaves mid-bake. No subscription, no app; it works with the free tools you already have.
Is it still Neapolitan without a wood-fired oven?
Honest answer: a 250°C oven is not a Naples oven — and anyone who says otherwise is selling something. What this book gives you is the authentic technique, re-engineered, so your home oven produces the closest crust it's physically capable of. It's much closer than you think.
Academy Edition
Your oven is already hot enough.
One bag of flour, one quiet evening, one method that finally fits your kitchen. The next pizza you pull out could be the one you've been chasing.
