Professional pizza | V-ZUG Ireland

Professional pizza

With a temperature of 350 °C, this programme enables you to recreate authentic pizza with a crisp base, airy crumb and white melted mozzarella, just like at a Neapolitan pizzeria.

The professional pizza programme uses intense top and bottom heat to heat the pizza steel to 350 °C. After an extended preheat, the steel ensures optimal dough rise and a bold, crisp crust. Mozzarella melts perfectly – white, creamy, and never overbaked.

A thin base works best

The intense heat of the professional pizza function is ideal for both Neapolitan- and Romana-style pizzas. It creates the characteristic rise of Neapolitan dough, while delivering the thin, crisp base that defines Romana pizza. Thicker styles, by contrast, benefit from the lower temperatures of the PizzaPlus function to ensure gentle, even baking throughout.

The right tools for authentic pizza

The thoughtfully designed pizza set is made for use with the professional pizza programme. Its durable pizza steel withstands the intense heat of 350 °C, unlike conventional trays that may warp or lose shape. Place the pizza directly on the steel. Do not use baking paper, as it cannot tolerate the high temperatures and might burn.

Homemade dough, better results

Exceptional pizza starts with great homemade dough, and the difference this makes is remarkable. Our recipe helps you achieve the ideal hydration level for easy handling and a light, airy crust. The result: incredible flavour, perfect texture, and that irresistible puffed edge.

Tavolata: a slice for everyone

Each pizza takes just four minutes to bake, but for the best results, they should be cooked one at a time. The brief wait becomes part of the experience, with every pizza sliced and shared Tavolata-style, so everyone can sample a variety of flavours. A relaxed and sociable way to enjoy pizza together.

Get inspired with our professional pizza recipes

Pizza bianca

This pizza swaps the classic tomato sauce for mozzarella, pecorino romano and sous-vide cooked leek. Tangy caperberries and freshly grated pecorino add an extra burst of flavour.

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Pizza margherita napoletana

Thin in the centre with a fluffy crust – the original classic from Naples, baked to perfection in just four minutes. A timeless favourite and absolute crowd-pleaser.

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Freshly baked pizza with potatoes and rosemary on a plate

Pizza romana with potatoes

Its thin base, flat crust and crispy bite are what characterize this pizza romana – here topped with smoked scamorza, mozzarella and potato slices. Rounded off with Parmesan, rosemary and sweet shallot confit.

To the recipe
Freshly baked flatbread on a white plate, perfect for the kitchen or as inspiration for recipes.

Pizza bread with tomato pesto

Pizza bread with a spreading of fresh tomato pesto. Easy to make. Goes well with salads and roasted vegetables, and can be enjoyed, hot or cold, as an aperitif nibble.

To the recipe

Pizza with pumpkin & ricotta

Colourful, nutty, sweet: a unique twist on pizza with pumpkin purée, dollops of ricotta and crunchy seeds. Perfect for autumn and full of cosy creaminess.

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Pizza marinara

The purist’s pick: tomato sauce, garlic, oregano and a drizzle of olive oil – no cheese, just bold, honest flavour. For those who like to keep it simple.

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Explore similar functions

PizzaPlus

With an optimal balance of hot air and bottom heat, the PizzaPlus function brings out the best in every bake – with crisp bases and beautifully finished tops. Ideal for home-style pizza, savoury quiches, or rustic flatbreads with that satisfying crunch.