Master pizzaiolo Sefano Cossignani in Zagreb

All the secrets of a top-notch pizza 

Stefano Cossignani is one of the greatest pizza masters on the international scene. A certified instructor of the famous Scuola Italiana Pizzaioli, the oldest official institution of its kind in Italy, which today has about twenty schools around the world, Cossignani heads the Spanish pizza school in Madrid. The Galbani brand ambassador is coming to Zagreb, at Leasaffre Baking Center, to hold an exclusive masterclass for domestic pizzaioli.

Where are you from and how did you become a pizzaiolo?
I’m Italian, born in 1972 in Porto San Giorgio, in front of the Croatians Coast, and I’ve been working in the gastronomic sector for over 30 years. My passion for pizza started at a young age, learning the craft in traditional pizzerias of my Family. Over time, I realized that it wasn’t just about cooking—it was about studying, experimenting, and perfecting every detail of the process: from dough to baking.

When did you join the Scuola Italiana Pizzaioli?
I officially joined the Scuola Italiana Pizzaioli more than 25 years ago, first as a student and then as a certified instructor. I’m proud to be part of the oldest institution in the world dedicated to professional pizza maker training.

Today you are the head instructor of the Spanish School of Pizza in Madrid. Who are the attendees?
Most of our students are professionals from the HORECA sector, entrepreneurs planning to open pizzerias, and chefs seeking specialization in authentic Italian pizza. We also train bakers and hotel chefs who want to incorporate pizza into their offerings.

“The pizzaiolo of the future must be an expert in dough making, a gastronome in selecting ingredients, and a manager in running and developing a business.” Could you explain this quote from the Scuola Italiana Pizzaioli?
Nowadays, a pizzaiolo can’t just knead and bake. They need to understand fermentation, choose quality ingredients, and also manage costs, lead teams, and create a profitable, distinctive offering. It’s a highly skilled and strategic role in modern foodservice.

You often talk about gourmet pizza. What is it?
Gourmet pizza is a creative and technical evolution of traditional pizza. It starts with a perfectly crafted base—highly hydrated, well-fermented dough—and is topped with premium ingredients, many of which are added raw or post-baking, with careful presentation and culinary logic. It’s an experience, not just a dish.

What are the main ingredients of a good pizza?
Quality flour, water, salt, yeast (or sourdough), tomato, fior di latte mozzarella, extra virgin olive oil, and knowledge. Pizza may seem simple, but it requires great technical skill. And of course, the right oven to ensure perfect baking.

Could you briefly explain the difference between Neapolitan and Roman pizza?
Neapolitan pizza has a higher edge, with a soft and elastic center. It’s baked quickly at very high temperatures. Roman pizza, on the other hand, is thinner, crispier, and drier, with a more extended dough and longer baking time. They are two very different styles, each with its own story and fan base.

What is your role as a brand ambassador for Galbani Professional?
My role is to represent the brand in professional settings, showcase its products during training sessions, events, and trade fairs, and advise other professionals on how to get the most from ingredients like Galbani’s fior di latte, gorgonzola, or ricotta in real kitchen and pizzeria contexts.

Speaking of ingredient quality, what’s the advantage of using mozzarella fior di latte taglio Napoli? How are cold cuts used on pizza?
Mozzarella fior di latte taglio Napoli has a specific cut that improves melting and prevents excess liquid during baking. It delivers a milky flavour, stretch, and perfect texture. Cold cuts can be added before or after baking, depending on the type. Some, like spicy salami or mortadella, are added raw after baking to preserve their full aroma and flavour.