Zamler has been mastering the art of pizza making for over 14 years and can throw pies in the air like the best pizzaiolos in Napoli. And while gluten may get a bad rep these days, Zamler believes ...

Divide the dough into two equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes. Place a pizza stone or an upturned baking tray ...

Continue bulk ... to proof at room temperature for 2-4 hours until puffy and relaxed. The dough should be elastic and hold a ...