How To Make Perfect Pizza | Gennaro Contaldo Direct

Bake at the highest possible oven setting (ideally 250°C/500°F or more) for 8–10 minutes until the crust is golden and the cheese is bubbly.

Tomato passata or crushed canned tomatoes, extra virgin olive oil, sea salt, fresh mozzarella (hand-broken), grated Parmesan, and fresh basil leaves. The Method How to Make Perfect Pizza | Gennaro Contaldo

Combine the flour and salt in a large bowl. Dissolve the yeast in lukewarm water and gradually add it to the flour, mixing with your hands until a dough forms. Bake at the highest possible oven setting (ideally

Transfer to a floured surface. Knead for about 10 minutes until smooth and elastic. Gennaro often uses a "pull-and-fold" technique to develop the gluten. Dissolve the yeast in lukewarm water and gradually

Shape into a ball, place in a bowl, and cover with a damp cloth. Leave to prove in a warm place for at least 2 hours (or until doubled in size).

Gennaro Contaldo’s " Perfect Pizza " is a masterclass in Italian simplicity, focusing on a high-quality dough base and minimal, fresh toppings. Strong Bread Flour: 500g (plus extra for dusting). Sea Salt: 1 teaspoon. Dried Yeast: 1 sachet (7g). Lukewarm Water: 325ml.