In this edition of our Pizzaiolo Syndicate Interview Series, we meet Andi from Graz, Austria. A self-employed electronics developer and consultant, Andi approaches his work – and his pizza – with the same hands-on curiosity and dedication. When he’s not troubleshooting circuits or riding BMX with friends, he’s perfecting his dough or experimenting with toppings to impress his family. Here’s a peek into his pizza world.

Tell us a little about yourself.

I’m Andi, and I’ll be turning 50 this year. I live in Graz with my wife and our two sons in a house that’s always full of life – and occasionally the smell of pizza. I work as a self-employed electronics developer and consultant. It’s a job that lets me explore one of my biggest passions: problem-solving and improving things step by step. I love tinkering and learning new skills. For example, I’ve been practicing the drums daily, even though I wouldn’t call myself a musician. And while I might be getting older, I still ride BMX bikes with friends and enjoy learning tricks – it keeps me young.

How serious is your pizza obsession?

We have a dedicated pizza day about every three weeks – always when all four of us are home. On those days, pizza is the only thing on the menu, for both lunch and dinner. I put a lot of effort into making each round just right, and there’s nothing better than seeing my family enjoy the results. The compliments I get from them are what keep me motivated to improve.

What’s your current favorite pizza – and why?

I honestly enjoy almost every kind of pizza. My wife and I usually go for vegetarian options, and one of our go-tos is a mushroom pizza that I enhance with a bit of blue cheese. At restaurants, I always try something different.
For me, if the dough is good, the pizza is good – that’s the true foundation of any slice.

How did your passion for making pizza begin?

At first, it was really about making sure my family had a decent lunch. But once we started talking about flavors and preferences, I got curious. Their feedback made me want to improve.
What really pushed me, though, was a challenge from my older son. During a trip to Italy, he decided to eat pizza every single day and compare them all. That inspired me to step up my game and create something that could hold up in that kind of competition.

Where are you currently on your pizza journey?

Looking back, I started by focusing on the tomato sauce, thinking it was the secret to a good pizza. Now, I believe it all comes down to the dough. I’ve changed quite a bit about my process: I use special pizza flour, increased the hydration level to over two-thirds, and let the dough ferment overnight in the fridge. I also invested in a pizza stone and preheat the oven to 250°C. A few hours before baking, I portion the dough into balls and let them rest so they can develop air bubbles – that’s what gives the crust its lightness and texture. Using fine semolina flour like “Ruck-Zuck-Grieß” – an Austrian wheat semolina product – for handling the dough has also made a big difference. And when it comes to sauce, I now go with the classic Mutti Pizza Sauce – a ready-made tomato sauce from Parma, Italy, that delivers consistent quality and flavor. I top it off with quality mozzarella and good oregano – simple but essential.

What pizza styles / types have you tried so far & what's on your bucket list? 

My goal is to perfect the American-style pizza: crispy and airy, with a solid bite. That’s the texture I’m always aiming for. I haven’t tried making a true Neapolitan pizza yet – I’d probably need a proper wood-fired oven to reach the temperatures needed for that style. But who knows, maybe one day.

What equipment do you use?

I use a standard built-in electric kitchen oven, which I crank up to 250°C. A pizza stone is essential for getting the base just right. And I couldn’t imagine working without a stand mixer – kneading the dough by hand just wouldn’t cut it for the results I want.

What does your pizza-making process look like?

I start the day before by mixing and kneading the dough, then I let it rest in the fridge overnight. On baking day, I shape the dough into individual balls about two hours before it’s time to bake and let them rest again. I also start preheating the oven early so the pizza stone is hot enough. I get all the ingredients ready, so when the time comes, it takes me about five minutes to stretch and top each pizza. I bake them for 11 minutes at 250°C. I usually make four different pizzas with different toppings, so we can share and taste a bit of everything. While one is baking, we’re already eating the last one – it keeps the rhythm going and the pizzas hot.

What makes a perfect pizza for you?

The dough is everything. A perfect pizza should have a soft, airy inside with a crispy outer crust. And I think a great pizza is one that still tastes delicious even when it’s cold – that’s a good sign.

What are your favorite brands or producers for ingredients?

I like to keep it simple and reliable. I use Haberfellner pizza flour from Austria, Mutti’s classic pizza sauce and Galbani mozzarella from Italy. I’m sure there are other great options out there, but with these three, I consistently get the results I’m aiming for.

Would you like to share a recipe with the community?

Sift 1 kg of pizza flour into the mixing bowl of a stand mixer. Add a pinch of salt and a splash of olive oil. Dissolve a block of fresh yeast in 680 ml of cold water and stir in a teaspoon of sugar. Pour everything into the bowl and knead until you have a sticky, uniform dough. Shape the dough into a ball inside the bowl and coat it lightly with olive oil. Then cover the bowl with reusable plastic wrap and seal it with rubber bands before placing it in the fridge overnight. That’s it – simple, but very effective. ;-)

Where do you find inspiration for your pizza creations?

Mostly from traveling or dining out. Eating pizza in different restaurants – especially when we’re on holiday – gives me new ideas. I also have a few friends who make really excellent pizzas, and that always motivates me to try something new at home.

Any final words for the community?

When it comes to cooking – especially pizza – the more time you invest and the more often you do it, the better you get. Pizza is definitely an art form you can keep refining well into old age. My personal goal is to impress my family and friends – and maybe inspire others to do the same.