Next, Andy Luotto combines sweet and savory with a Nutella pizza, spreading decadent chocolate-hazelnut cream over a soft, fluffy dough for the perfect dessert pizza. He balances this sweetness with a savory salmon pinsa, featuring tender salmon on a light, crispy pinsa crust.

Montanara pizza, with its crispy, fried dough base, is paired with Andy’s eggs pizza in this episode. The Montanara brings a street-food twist, while the eggs pizza offers a rich and satisfying dish with perfectly cooked eggs nestled atop a soft crust.

This episode brings out bold flavors with Andy's guanciale pizza, featuring the rich, cured pork cheek that adds a savory depth to the soft pizza base. He pairs this with an nduja pinsa, where the spicy Calabrian sausage brings heat and flavor to the delicate, airy pinsa crust.

Andy Luotto combines the freshness of puntarelle with a chewy, golden pizza crust in this episode, creating a crisp and refreshing pizza. Alongside, he crafts a Margherita pinsa, delivering the classic taste of tomato, mozzarella, and basil on a lighter, more delicate base.

Buffalo pizza takes center stage in this episode, where fresh, creamy buffalo mozzarella melts over a soft base for a simple yet indulgent pizza. To complement it, Andy prepares a sausage pinsa, filled with juicy, flavorful sausage pieces atop a crunchy, airy crust.

Sardinian pizza introduces viewers to regional Italian flavors, featuring traditional ingredients like pecorino cheese and olive oil, resulting in a rich, rustic taste. To complement this, Andy prepares a fruit pinsa, offering a sweet and refreshing option with seasonal fruits atop a crispy crust.

Tuna pizza takes the spotlight, with fresh tuna adding a delicate, seafood flavor to a crisp, golden pizza crust. Andy balances this with a lard pinsa, where the melt-in-your-mouth lard offers an indulgent counterpoint to the lighter tuna pizza.

Vegetable lovers are in for a treat with Andy's vegetable pizza, loaded with a colorful array of fresh, seasonal veggies. This is paired with a friarielli pizza, where the slightly bitter, leafy greens offer a distinct, traditional Italian flavor on a crisp crust.

In this episode, Andy Luotto kicks things off with a mortadella pizza, where thin slices of mortadella top a crispy, golden crust for a savory, mouthwatering bite. Alongside, he crafts a Margherita pinsa, offering a lighter, fluffier base with the classic combination of fresh tomatoes, mozzarella, and basil.

Stracciata pizza brings creamy, soft stracciata cheese as the star of this dish, balancing beautifully with the fresh, savory toppings. Meanwhile, Andy prepares a roasted peppers pinsa, with smoky, sweet peppers on a light and crispy pinsa crust, offering bold flavors in every bite.

Ricotta and apple pizza brings dessert to the forefront in this episode, with the creamy, mild ricotta pairing perfectly with the sweet, tender apples. Andy Luotto’s touch of cinnamon or honey adds warmth and sweetness, making this pizza a delightful way to end any meal.

In this episode, Andy creates a unique saffron pizza, where the delicate, aromatic flavor of saffron shines atop a crispy pizza base. Alongside, he prepares a speck pizza, featuring smoky, savory speck that pairs beautifully with the golden, crunchy crust.