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Jeff Varasano

Jeff Varasano

Atlanta, USA Neapolitan (American)
Varasano's Pizzeria Former software engineer Former Rubik's Cube champion

American pizzaiolo and former software engineer who brought a meticulous, scientific approach to pizza-making. Founded Varasano's Pizzeria in Atlanta, Georgia in 2009, which has garnered acclaim for its authentic Neapolitan-style pizzas. Former Rubik's Cube champion (set U.S. record at age 15), Varasano's analytical mindset helped him perfect the art of Neapolitan pizza, creating pizzas with thin, crispy crusts and chewy interiors using high-quality ingredients.

Varasano's Neapolitan Dough

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Note: Deduced from pizzeria website, interviews, and documented techniques

Hydration: 60-65% 24-48 hours cold fermentation

Ingredients

  • Type 00 flour 1 kg
  • Water 600-650 ml
  • Sea salt 25-30 g
  • Fresh yeast 1.5-2 g

Technique

Mix flour and water, add salt, then yeast. Knead until smooth and elastic. Bulk ferment 2 hours, then ball and cold ferment 24-48 hours. Bring to room temperature 4-6 hours before use. The long cold fermentation develops complex flavors.

Notes

Scientific approach to pizza-making. Water temperature around 4°C for cold fermentation. Oven temperature: 450-480°C for 90 seconds. The dough should be soft, slightly sticky, and well-developed. Hand-stretch only.

Iconic Pizzas

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Neapolitan Margherita

Authentic Neapolitan-style Margherita with San Marzano tomatoes, fresh mozzarella, basil, and extra virgin olive oil. Thin, crispy crust with a chewy interior.

Ingredients

  • San Marzano tomatoes
  • Fresh mozzarella
  • Fresh basil
  • Extra virgin olive oil
  • Sea salt

Technique

Hand-stretch dough to 30-35cm. Add crushed San Marzano tomatoes, torn fresh mozzarella. Bake 60-90 seconds until leopard-spotted. Add fresh basil and drizzle with olive oil immediately after baking.

Marinara

The classic Marinara - simple, elegant, and perfect. Just tomatoes, garlic, oregano, and olive oil.

Ingredients

  • San Marzano tomatoes
  • Garlic
  • Oregano
  • Extra virgin olive oil
  • Sea salt

Technique

Stretch dough, add crushed tomatoes, thinly sliced garlic, and oregano. Bake until edges are charred and crispy. Finish with a generous drizzle of high-quality extra virgin olive oil.

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