How to Cook 'Chef's Table' Pizza Like Gabriele Bonci

Gabriele Bonci, aka the 'pizza hero' as he's known in Italy, is first up in the all-new Netflix series Chef's Table: Pizza. The show, which is dedicated to the art of pizza, will also star fellow Italian pizza legend Franco Pepe.

Bonci, from Rome's award-winning Pizzarium (ranked best pizza on the road by 50 Top Pizza 2022, is known for having revolutionised the Roman pizza slice, or 'pizza al taglio', both at home and abroad, with other outlets in Chicago and Miami.

The turning point for his deep and light pizza came with the blessing of Anthony Bourdain, who was so blown away by one crunchy bite of his pizza at his first Pizzarium in Prati, that he knew he was going onto great things.

With pizza appetites big, and inspiration burning, why not learn how to make Bonci's crispy long-leavening tray bake pizza at home? Master his natural yeast dough and flavourful toppings in the recipes below.

All hail the king of the Roman-style pizza!

Find out how to master Bonci's long-leavning dough made with natural yeast, and his Roman-style pizza and 'pizza baciata' in the videos below.

How to make pizza like Gabriele Bonci

First, you must master the perfect slow-leavening pizza dough in Bonci's homemade pizza dough recipe.

Bonci's favourite pizza, is 'La Pizza Rossa'.

Bonci's pizza by the slice recipe 

In this great video recipe from Italia Squisita, the Italian pizza master shows us how to make pizza by the slice at home, alla romana, topped with sliced potatoes, oyster mushrooms, cooked ham, curly kale and scrambled egg. Watch a master at work.

Bonci's tray pizza by Gabriele Bonci and Eugenio Roncoroni

Watch Gabriele Bonci's mastery of dough in this second mesmorising video in which he explains how to make a natural yeast and an autolisi which require alot of time and love. He makes the pizza by topping one layer of dough over the other in an oblong tray and baking at 250 degrees - much like bread. Inside they go to town with a mortadella, tongue and cucumber filling, dunked in hananero sauce.