Chef Coco Carreño: 'Cooking and Leavening Are Determinant for Achieving a Good Pizza'

The secret to an exceptional pizza lies not just in its toppings, but fundamentally in the dough, according to several Argentine pizza chefs. Masters of the craft emphasize that factors like flour selection, hydration levels, fermentation time, and the precise balance of cooking temperature and duration are crucial. These elements dictate the pizza's final texture, structure, and flavor, often before the sauce and cheese are even added. Chefs like Coco Carreño of Felice highlight the need for a quality crust, flavorful tomatoes, and well-balanced mozzarella, stating that a well-made base doesn't require excessive toppings. Mateo Báez of Mafia believes dough accounts for 80% of a pizza's success, recommending a mozzarella-free Cossacca to appreciate the dough's quality. Danilo Ferraz of Hell's Pizza focuses on time, quality ingredients, and proper hydration for a crispy yet airy crust. Meanwhile, Javier Labaké of Casa Bellucci incorporates local traditions, advocating for a generous amount of ingredients and a signature 'chimichurri pizzero' for the 'pizza porteña' style.