The Role of Ingredient Sourcing in Artisan Pizza
In artisan pizza, technique matters — but so does sourcing. Ingredients are not just components; they define the outcome. Where and how they’re sourced often separates average pizza from memorable pizza.
Flour: The Foundation
Flour impacts more than texture. Artisan pizzerias use high-protein, often Italian-milled flour with consistent performance and minimal additives. The right flour holds fermentation, resists collapse, and gives structure without chewiness. Some mix local flours to balance flavor or reflect seasonal changes in climate and humidity. For us Caputo makes the perfect flour base.
Tomatoes: Acidity and Balance
For the base, acidity and natural sweetness matter. San Marzano tomatoes are the standard, but high-quality pelati from Serbian farms are increasingly being used. The difference is in minimal processing — no sugar, no preservatives, just tomato and salt.
Cheese: Fat, Melt, Finish
Fresh fior di latte is preferred for melt and flavor. Buffalo mozzarella is richer and sharper, used more selectively. Some pizzerias use Serbian cow’s milk mozzarella that performs well under high heat but adds a different profile. Real artisan operations avoid shredded pre-pack blends.
Taste our 48-hour dough at Crust Belgrade →
Vegetables: Local, Seasonal, Unprocessed
Good vegetables don’t come from storage. In-season zucchini, mushrooms, greens, and onions roasted on-site will outperform frozen mixes every time. Raw ingredients matter, but prep matters more — roasting, marinating, slicing — it all shows on the plate.
What makes pizza great? Here’s what we explored earlier.
Olive Oil, Basil, Finishing Touches
Finishing oils, fresh herbs, and simple seasoning — these aren’t extras. They finalize the dish. Extra virgin olive oil should be cold-pressed, not blended. Basil on some pizzas should be added after bake, not during. Details like this define what people call "artisan."
Why It Matters
Ingredient sourcing isn't about being premium — it’s about control. Knowing where your ingredients come from means knowing how your pizza will taste, digest, and perform every time. Artisan pizza doesn’t start in the oven. It starts at the source.
Crust Belgrade sources locally whenever possible, imports what must be imported for the quality and artisan vision, and makes every decision on taste, not cost.
Learn more about our process in our 48-hour fermentation blog, or visit Crust and see it in context.
