The best pizzaiolo in Latin America teaches you how to make pizza at home in a simple way; see step by step Disclosure/Pizzeria do Azeite Sabiá On Pizza Day, celebrated this Friday (10), g1 invited Italian chef Dani Branca, resident of Guaratinguetá (SP) and elected the best pizza maker in Latin America, to show how to prepare a professional Neapolitan pizza at home using simple ingredients and utensils, present in most people's routine. ? Click here to follow the g1 Vale do Paraíba and region channel on WhatsApp For the result of the dough to be the same or similar to that of a pizza made by a professional, only four ingredients are needed, but patience is needed to respect the recipe's fermentation time. See the step by step below: Best pizza maker in Latin America teaches you how to make pizza at home in a simple way ? Ingredients Dough 1 kg of flour - which will yield 6 pizza doughs (preferably a flour with a good amount of protein, for a long fermentation recipe like this) 630 ml of water 3 g of fresh organic yeast 25 g of salt Filling Tomato sauce Chopped basil Cheese - the one used by the chef is fior di latte ? Preparation method In a container, mix the water, salt and yeast Add the flour little by little and mix with your hands When the dough is no longer sticking to the container, transfer it to a counter Knead the dough and finish adding the flour during this step When you notice that the dough is no longer sticking to your hands during kneading, fold it and leave it to rest for 15 minutes After resting, divide the dough into 6 parts Make movements inside with each unit of dough and leave them in the shape of a smooth ball or roll the doughs on the counter until they are in the shape of a smooth ball - see in the video Put the doughs in a container and let them rest for 24 hours in the fridge After resting, remove the doughs from the container, sprinkle flour on the counter and press the middle of the doughs, taking the air to the edges Roll out the dough, carefully, to the desired size - avoid stretching the middle so as not to tear the dough Add the tomato sauce with circular movements, covering the surface of the pizza Add chopped basil leaves Add the cheese - in moderation to ensure balance between the dough and filling Place the pizza in the oven already heated to maximum temperature and let it bake for 5 to 8 minutes ? Tips from the chef To help with preparing the pizza, the chef gives tips, which are not mandatory, on how to improve the recipe. Some of them are using a refractory stone during the baking stage, pre-baking the dough before filling it and assembling the pizza directly in the container that will be placed in the oven (so there is no risk of disassembly). With the recipe finished, just serve the pizza and enjoy. Dani Branca appears for the fourth time among the 100 best pizza makers in the world. Disclosure Best pizzaiolo in Latin America Dani Branca was elected the best pizzaiolo in Latin America at The Best Pizza Awards 2026, an international award that brings together leading pizza professionals in the world. The Italian chef, who lives in Guaratinguetá (SP), reached 42nd position in the ranking of the 100 best pizza makers on the planet. This was the fourth consecutive time that Dani Branca appeared on the list. Since his first participation, in 2023, the chef has been advancing in the ranking: he went from 79th place that year, to 72nd place in 2024 and 66th in 2025, until reaching his current result. See more news from Vale do Paraíba and the Bragantina region