Vitangelo Recchia

Our panelists aren’t really “mad”—just crazy about making pizzas and other menu items that will drive customers insane with pleasure. We’ve asked these dough-slinging brainiacs to venture out of their laboratories and spill all of their secrets, from techniques like microblistering and autolysis to crumb structure, the window-pane test, balancing traditional and innovative ingredients, and whatever else springs to mind. There is always more to learn in the pizza-making craft. Here’s your chance to learn from the best.