How We Make Authentic Italian Pizza at Ventuno Abu Dhabi

Most people have eaten pizza. Fewer people have eaten truly authentic Italian pizza. The difference is not just about toppings — it is about process, patience, and an understanding of what pizza is supposed to be. At Ventuno, we want to share exactly how our pizza is made, because we think you will taste the difference more clearly when you know what went into it.

Step 1 — The Dough (This is Everything)

Authentic Italian pizza dough is not made the same day it is used. At Ventuno, our dough is mixed fresh and then left to ferment slowly, at a controlled temperature, for at least 24 hours.

This slow fermentation does several things. It develops flavour compounds that quick dough simply does not have. It breaks down gluten in a way that makes the base easier to digest. And it creates those characteristic bubbles and a slight tang that you taste in a great pizza base.

We use ‘00’ flour — finely milled Italian flour that absorbs water beautifully and produces a silky, elastic dough. The dough is then hand-stretched to order — never rolled with a pin, never pressed by machine. Hand-stretching preserves the gas bubbles in the dough and gives the edge its characteristic rise.

Step 2 — The Tomato Sauce

We use San Marzano tomatoes — grown in the volcanic soil near Mount Vesuvius in the Campania region of southern Italy. San Marzano tomatoes are sweeter, less acidic, and have fewer seeds than regular tomatoes. They are the preferred tomato of Neapolitan pizza makers for a reason.

Our sauce is blended daily, with just a little salt and olive oil. No sugar, no thickeners, no shortcuts. The flavour speaks for itself.

Step 3 — The Cheese

For our Margherita and most of our pizzas, we use fresh fior di latte mozzarella — a cow’s milk mozzarella with a mild, milky flavour and high moisture content. When it melts, it creates those famous pools of cheese that stretch when you lift a slice.

For special pizzas, we use mozzarella di bufala — made from water buffalo milk. Richer, creamier, more complex. It is an upgrade worth trying.

Step 4 — The Bake

Pizza is baked at a high temperature. The combination of intense heat and the right dough creates a base that is crisp on the outside, soft and airy inside, with those distinctive charred spots — called ‘leopard spotting’ — that signal a properly made pizza.

Each pizza is assembled to order and goes straight into the oven. No pre-baked bases, no held products. Fresh, every time.

Why This Matters When You Dine at Ventuno

We tell you all of this not to lecture — but because we think it matters that you know what you are eating. Every pizza at Ventuno is the result of a process that respects the craft. When you taste it, you are tasting that process.

Come and see us at Reem Park, Al Reem Island, Abu Dhabi. Browse our pizza menu, or just walk in and let us surprise you. Open daily, 8am to 11pm. Authentic Italian pizza in Abu Dhabi, made the right way.