Mariangela Russo

My family has run the same oven in the old centre for three generations, so pizza dough is the one subject I could talk about for hours without running out of detail. On camera I show the dough at each stage rather than only the finished pizza, since the stretching and resting matter more than people expect. On a call I sometimes talk through sfogliatella and babà instead, from behind the pastry counter, answering questions on the difference between the crisp and the soft versions while I work rather than reading from a script.