Editors

Who writes The Pizza Craft

Three editors, each owning a section. The hosting how-to and table-setting work goes to one. The glassware and home-bar work to another. Holidays gets its own beat. Different specialties, one consistent voice.

Portrait of Marco Bellini, dough and technique editor at The Pizza Craft

Dough & Technique Editor

Marco Bellini

Covers: Regional Styles, Dough & Fermentation, Sauce & Toppings, Technique

Marco writes the dough side of The Pizza Craft: hydration percentages, cold ferment timelines, the difference between New York and Neapolitan beyond what most blogs admit. He learned to make pizza from a Neapolitan uncle who never measured anything, then spent five years figuring out the measurements anyway. His opinion: the dough is 80% of the pizza, the oven is 15%, and toppings are the easy part.

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Portrait of Rachel Park, ovens and equipment editor at The Pizza Craft

Ovens & Equipment Editor

Rachel Park

Covers: Ovens & Equipment

Rachel covers ovens and gear at The Pizza Craft: Ooni Karu vs Koda vs Volt, Gozney Roccbox, pizza steels, peels, infrared thermometers, every accessory the SERP pretends is essential. She owns four pizza ovens (which is excessive) and has opinions about all of them. Her position: most home cooks should buy an Ooni Koda first, a pizza steel second, and skip every gimmick in between.

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