In this edition of our interview series, we speak with Tom, a devoted home pizzaiolo from the idyllic hills of Southeast Styria, Austria. With a professional background in engineering and business leadership, Tom now dedicates his time to personal projects, triathlon training – and the art of perfecting pizza. His story is a testament to dedication, curiosity and a love for both precision and creativity in the kitchen.

Tell us a little about yourself.

Hi, I’m Tom – I’m 37 years old and live in the beautiful region of Southeast Styria, Austria. A large part of my free time revolves around my family: I’m happily married and a father of two young kids. Beyond that, I’m passionate about cooking and baking, and I also train regularly for triathlons and cycling races – something that gives me both structure and motivation.
Professionally, I have a background in engineering. Over the years, I’ve gathered experience in project management and eventually led a regional branch of an international technology company. 
Right now, I’m in a transitional phase, focusing on personal projects – especially those that combine my interests in food and sport.

How serious is your pizza obsession?

Pizza plays a major role in my life. I bake about every two weeks, sometimes more often when there’s a special occasion. Most of the time, I prepare pizzas for my family, but I also enjoy sharing them at gatherings and small parties with friends. Typically, I serve between four and ten people per session.

One project I’m particularly excited about is organizing a dedicated pizza event with friends. The idea is to create an evening for about 80 guests – something intimate, yet memorable. It’s still in the planning phase, but we’re working on it.

What’s your absolute favorite pizza right now – and why?

Right now, my favorite is a classic Margherita with fresh mushrooms. I work exclusively with high-quality, fresh ingredients. What makes this pizza special to me is the clarity of its flavors – from the matured dough to the sauce and toppings, everything shines individually and still works in harmony. For me, it’s proof that less really can be more.

I also love creating sweet pizzas as a dessert. One of my favorites is made with a base of quark, sour cream and vanilla instead of tomato sauce, topped with blueberries and served with powdered sugar after baking. It’s a fun and surprisingly balanced way to finish off a pizza night.

How did your passion for making pizza begin?

I’ve loved baking since I was a teenager – my first specialty was a sweet yeast braid (“süßer Hefezopf”). Over time, this interest evolved into baking bread and when I started exploring long fermentation methods, I naturally became more curious about pizza.

Many pizzas I had at restaurants didn’t sit well with me and that got me thinking: maybe I could do it better myself. A good friend of mine, who’s an experienced home-pizzaiolo, invited me over and after tasting one of his pizzas, it was clear – I needed my own pizza oven.

Where are you currently on your pizza journey?

Since making my very first pizza, almost everything about my process has evolved – truly from the ground up. I started out baking in a standard kitchen oven, but today I work with an Ooni Karu 16, which has completely transformed my baking setup. I also replaced my Kenwood stand mixer with a professional dough kneader, which has made a significant difference in the texture and consistency of my dough.

In the early days, I relied on short fermentation times, but now I work exclusively with long fermentation – no dough goes into the oven before at least 48 hours of rest. This change has had a massive impact on how well the dough can be digested, how it behaves during baking and – most importantly – how it tastes.

One of the most critical factors in my process today is dough temperature. I’m very strict about keeping it below 24°C. To ensure that, I use water that’s been cooled overnight in the fridge and add ice cubes during mixing. This allows for a longer kneading phase and helps to build an ideal gluten structure – something I didn’t fully understand when I first started.
Stretching and folding the dough is another technique I completely underestimated in the beginning. Now, I see it as essential. It strengthens the dough, gives it a smooth surface and helps it become both elastic and resilient – exactly what you need for a well-structured pizza base.
I also pay close attention to how I store my dough balls. Before fermentation, I always seal them carefully to prevent gas from escaping. This helps the dough rise upwards instead of spreading flat, resulting in a more defined and airy structure.

Lastly, I enjoy working with doughs that include a small amount of olive oil. When used thoughtfully, it brings a subtle richness to the dough without overpowering the other flavors.

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

So far, I’ve focused mainly on Neapolitan and Roman styles. Both are rich in tradition and offer plenty of technical nuance, which I find exciting.
Next on my list is New York-style pizza. I’m looking forward to diving into that style, learning its specifics and finding ways to incorporate it into my own workflow.

What equipment do you use?

I started off with a very basic setup – just a regular kitchen oven and a pair of 3 cm thick baking stones. It worked, but the results were limited. Now, I use the Ooni Karu 16 and it’s been a game-changer in terms of temperature control and consistency.

I’ve also tried out different ovens at friends’ places, including other Ooni models, as well as Witt and Burnhard ovens. I haven’t had a chance to use a professional stone oven yet – but who knows, maybe someday.

As for tools, I keep it classic: a perforated pizza peel, an infrared thermometer for tracking dough temperature and a couple of sturdy dough scrapers. Nothing fancy – just the essentials that get the job done.

What does your pizza-making process look like?

My process starts 72 hours before baking with a poolish. Then, 48 hours ahead of time, I prepare the main dough and 24 hours before baking, I shape the dough balls. I store the dough in a cooling unit set to a constant 6°C. The main dough rests in a box with a light coat of olive oil on top, while the shaped dough balls are stored without oil.

Depending on the season, I take the dough balls out of the fridge about 4 to 6 hours before baking to allow for the final rise. Once they’ve reached the right temperature, it’s go time.

I preheat the oven to around 400°C. Using semola and a dough scraper, I gently remove the dough from the container and start shaping it – always pushing the air from the center outwards to create that perfect airy crust. Once the pizza is topped, it goes onto the peel, where I stretch it to its final size before sliding it into the oven.

There’s nothing quite like the moment when those first bubbles form and the crust starts blistering – I’m a huge fan of that classic leopard spotting. A pizza that’s too pale just doesn’t cut it for me. 😊

What makes a perfect pizza for you?

A perfect pizza for me starts with the dough. It should be soft and airy on the inside, yet crisp on the outside – ideally at around 70% hydration. The bottom should have a golden color and the crust should show a nice leopard pattern.

Toppings matter, of course – I like the classic combination of fresh mozzarella, homemade tomato sauce, basil and thinly sliced mushrooms, finished with a drizzle of olive oil. When everything is in harmony, it’s a joy to eat.

What are your favorite brands or producers for ingredients?

I enjoy trying out new things, but I’ve become a big fan of Caputo flour – especially using a blend of Cuoco and Nuvola Super. It gives me great results every time.

I prefer making my tomato sauce myself – using fully ripe oxheart tomatoes and fresh herbs. The flavor is rich, fresh and simply incomparable.

When it comes to mozzarella, I switch things up depending on what’s available – sometimes classic, sometimes buffalo. I don’t stick to a specific brand – as long as it’s fresh and high-quality, I’m happy.

Would you like to share a recipe with us?

Well, I can’t give away everything 😉 – but I will say that I work with dough that has 70% hydration, 3% salt and 2% olive oil. That formula has served me well.

As for toppings, I like to keep things interesting. My blueberry dessert pizza with a white sauce base is always a highlight. And if you're looking to surprise your guests, try this: a salami pizza finished with a few drops of honey and small dots of cream cheese piped on after baking. It’s a sweet-savory combo that always gets a reaction.

Where do you get your inspiration?

Vito Iacopelli had a huge impact on my pizza journey. I’ve learned so much from watching his videos. I also spend a lot of time exploring various YouTube channels – I’m always looking for new techniques and creative ideas.
One big milestone for me was discovering The Pizza Bible by Tony Gemignani. He’s a 13-time world champion and his book is packed with insights and inspiration.

Anything else you'd like to share with the pizza community?

Keep practicing – that’s really the key. I don’t think you ever reach a point where you’re done learning or improving. For me, that’s what makes it so rewarding. Every bake is an opportunity to refine the process and enjoy the craft.

And one last thing: when it comes to Hawaiian pizza … there’s only one correct way to do it – toss it straight into the fire. 😉