The secret of why Italian pizza dough is so bloody delicious. Spoiler alert: it's all about fermentation. You see, Italian pizzaiolos know that proper, slow fermentation is the key to dough that's soft, airy and downright delicious. They let the dough rise for several hours, even days. I know it sounds tedious - but trust me, this long fermentation is the key. Real pizzaiolos lovingly stretch and shape each crust by hand. Blasphemous, right? It's almost too sensual for family-friendly pizza making! But it does produce a beautifully thin, evenly charred crust. Bellissimo!