Francesco Arnesano’s work at Lievito Official is a rigorous exploration of the physics of dough, where the traditional Roman pizza al taglio is elevated to a high-art form. His philosophy centers on the mastery of fermentation, utilizing a 72-hour maturation process and extreme hydration levels to create a base that is both impossibly light and structurally sound. The resulting crust, known for its characteristic scrocchiarella crunch, provides a shattered-glass texture that yields to a soft, honeycomb interior. Toppings are treated with the reverence of a chef de cuisine; the potato and sausage variant features paper-thin tubers that are roasted until translucent, releasing a comforting aroma of toasted starch and fennel-spiced pork. The Carbonara pizza utilizes the residual heat of the oven to gently set a rich emulsion of egg yolk and pecorino, ensuring a creamy finish without sacrificing the integrity of the base.