Step inside the mind of Australia’s Best Pizza Awards, Winner, Emanuele Malara, as he breaks down the process behind his modern interpretation of a true classic. This session is designed for fellow pizza professionals who value precision, technique, and innovation.

Emanuele will share the high-hydration dough he uses in his own pizzeria — a contemporary style at 85% hydration, developed for optimal fermentation, structure, and digestibility.

He’ll then demonstrate his refined version of the iconic Marinara, inspired by Starita but reimagined with balance and intensity: San Marzano tomato sauce, fresh garlic, pecorino cheese, black pepper, oregano, and a finishing touch of extra virgin olive oil.