With a family legacy steeped in Italian baking traditions, Marco Fuso has risen to become a true master of pizza craftsmanship. With over 25 years' experience in the industry, Marco has since become a multi-award winning pizza chef, renowned for his talent and contribution to the industry.
Hailing from Italy, Marco moved to the UK only to discover a lack of pizza passion that the traditional Italians carry so proudly, and was determined to change the game.
Unleashing Pizza Mastery
From that came the birth of the Marco Fuso Pizza Consultancy six years ago! Offering unrivalled courses and consultancy services to empower pizza chefs and pizzerias to succeed, Marco is dedicated to helping restaurant owners decide exactly what their pizzas should taste like and create a brand they're proud of.
From the humble beginnings of a Facebook page, Marco's pizzaiolo course has skyrocketed, attracting pizza lovers from every corner of the globe. From the Middle East to South America, Europe and across the UK, aspiring pizzaiolo's flock to London to immerse themselves in an intensive two-day course, learning everything from making and stretching the dough, to operating the pizza oven.
Adapt or Perish
When the dreaded 2020 lockdown struck, Marco found himself in the same position as many others. Unable to host his face-to-face courses or consult businesses, Marco had to adapt. His only option was to diversify the business, which conveniently coincided with thousands of households across the UK embarking on their own pizza-making adventures. With DIY dough experiments and postal pizza kits, Marco too himself realised that British flour wasn't cutting it, lacking the characteristics to achieve authentic Italian pizza at home.
Seizing the opportunity, Marco began to develop his own range of authentic pizza flour using traditional Italian milling methods.
Creating a Custom Italian Flour, Milled in the UK
Conquering the challenges of a post-lockdown era, Marco Fuso's Blue Pizza Flour was born. Partnering with a local mill, Marco worked incredibly closely with technical teams to replicate the Italian flour he knows so well, combining Canadian and English wheat with traditional Italian milling methods.
The result? A high-performing, top-quality flour that maintains the quality Italian pizza is known for, guaranteeing a silky-smooth dough for light, airy pizza bases.
Whether it's Neapolitan or Roman style pizzas, or pillowy focaccia's, this multi-purpose flour has got you covered. It's high-absorption properties make it perfect for various techniques, and it's specifically designed for 24-hour proof.
Marco's flour is currently stocked in nine JJ branches, including Enfield, Sidcup, Dagenham, Birmingham, Bristol, Doncaster, Leicester, Manchester and Newcastle!
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