To kick off the interview series, I'm starting right at the source: with myself ;-). I'm Wolfgang, founder of the Pizzaiolo Syndicate, and as the series begins, I thought it made sense to start with my own journey. 

Based in Graz, Austria, I’ve been on a years-long journey from code to crust, bringing both curiosity and care to every pizza I bake. This self-interview offers a glimpse into my personal pizza path, the tools I use and the dough that started it all.

Tell us a little about yourself.

My name is Wolfgang – though most people call me Wolfi. I was born and still live in Graz, Austria. For the past two decades, I worked in the management of a software development company I co-founded. Right now, I’m on sabbatical, enjoying some time off, which I have also used to launch the Pizzaiolo Syndicate.

My partner Kathrin and I live in the northern part of Graz, fairly close to the city center. Our apartment has two large terraces – perfect for outdoor pizza-making. Now that the weather is slowly warming up, I’m excited to start the terrace season and fire up the oven more regularly.

How serious is your pizza obsession?

Hard to say! I’d guess I bake pizza about once a month – so not super often – but last summer I got my second outdoor pizza oven, which I also use for baking bread and roasting steaks. We hosted two big pizza parties last year: one with my work colleagues (I made 20 pizzas) and another for Kathrin’s colleagues, about nine people. Most of the time though, I bake for the two of us. I often make extra and freeze the leftovers – I’m a big fan of homemade frozen pizza.

What’s your current favorite pizza – and why?

Last year, I really got into “pizza bianca” – I probably made more white pizzas than traditional ones with tomato sauce. My favorite was an orange and pistachio pizza, based on a recipe by Bryan Suarez. I only tried it because the combo sounded so unusual and I had zero expectations – but it turned out amazing and kept making repeat appearances on my menu. It’s closely followed by a pumpkin pizza, and then of course, the all-time classic: margherita.

How did your pizza journey begin?

I’ve always loved pizza, but it wasn’t until about five years ago that I shifted from just eating to actually baking it. Around the same time, I started experimenting with sourdough bread, and that interest in dough and fermentation naturally led me to pizza. Then I stumbled across an Ooni oven on YouTube – and soon after, I got myself an Ooni Fyra 12. That was the real beginning.

Where are you on your pizza journey today?

The biggest upgrade was definitely my new oven – a Gozney Dome. I loved the Ooni for years, but the Dome was a bit of a self-gift and I justified it with its versatility. I usually run it on solid wood, which I really enjoy. Gas is only for when it’s cold outside – more for convenience than for taste.

As for dough, I’ve been using a 48-hour cold fermentation recipe from the start. I sometimes switch up the flour type or hydration, and I have a sourdough version too – but I always return to my base recipe.

Topping-wise, I started out with a classic Neapolitan approach. Only last year did I start branching out, trying different styles and toppings – especially white pizzas. Technique-wise, I still feel like I’m progressing slowly. I don’t bake often enough to master it, but I’m definitely more confident now. Still, I’d love to get better at techniques like the Neapolitan slap.

What pizza styles have you explored – and which one is your favorite?

So far, I’ve tried Neapolitan, Roman, and pan pizza – the latter being somewhat similar to Sicilian style. Neapolitan is definitely my go-to, but I was pleasantly surprised by Roman pizza, which I only discovered last year. Chicago Deep Dish is next on my list – it just looks wild.

What’s next on your pizza to-do list?

Definitely trying that Chicago Deep Dish. But honestly, even just within the world of toppings, there are so many combinations and recipes I still want to explore.

Tell us about your pizza setup – what equipment do you use?

As I mentioned, I now use a Gozney Dome, which I usually fire with wood. My old Ooni Fyra went to my brother. The Dome’s design and versatility are just great – and wood fire adds to the overall experience.

I also upgraded some tools along the way: new peels, cutter, etc. Nothing too fancy beyond that. I use IKEA plastic boxes for dough, IKEA bowls for toppings, a large wooden board for prep, and my oven sits on an outdoor kitchen unit – also from IKEA. I prep everything next to it on a metal serving trolley. For kneading, I use a Kenwood kMix, though I’ve been thinking about upgrading.

What does your pizza-making process look like?

I’m a big fan of cold fermentation. I usually prepare my dough two days in advance and let it bulk ferment in the fridge at around 4°C. Four hours before baking, I divide the dough into balls and let them come to room temperature in individual containers.

During those four hours, I prep the toppings. I like having everything ready in small bowls. Depending on the pizza, I may need to pre-cook some ingredients – pumpkin, blanched potatoes, fried meatballs, that sort of thing.

Then it’s time to preheat the oven – and go! I usually stay by the oven the whole time and just grab a slice here and there.

What makes a pizza “perfect” for you?

For me, it’s all about the dough and crust – that’s the first thing I notice when I eat at a pizzeria. I prefer Neapolitan, but I can also appreciate a good Roman-style or sheet-pan pizza. After the dough, it’s all about the toppings – and quality ingredients make all the difference. And then there's the optimum heat and heat distribution in the oven, which allows the dough and toppings to cook perfectly at the same time, as well as the talented pizzaiolo who controls the whole process ;-)

Any favorite brands or sources for ingredients?

There’s a small delicatessen in Graz – Delikatessen Nussbaumer – that carries great Italian products. I usually get pecorino, parmigiano, buffalo mozzarella, salami, and prosciutto cotto from there. For flour, I use organic pizza flour from Mulino Marino. The rest I typically pick up from the supermarket.

I’m still searching for a go-to canned tomato brand and a consistent source for fior di latte. I’ve made mozzarella a few times – inspired by Chris Bianco and the Netflix pizza documentary – but it’s a lot of work.

Any recipe you’d like to share with the community?

I can highly recommend the Städler Made Pizza Dough Calculator for anyone starting out:
👉 https://www.stadlermade.com/pizza-calculator/

Where do you find inspiration for your pizza creations?

Gozney has done a great job connecting with modern, creative pizza influencers. Their recipe collection and YouTube channel are fantastic. Also, Städler Made was really helpful when I started out.

Last summer I visited Rome and had Roman-style pizza at Roscioli for the first time – that was a great experience.

Any final words for the community?

Not really – just keep baking, experimenting and sharing. That’s what it’s all about.