VIDEO: Easy pizza dough from scratch
Pizzaiolo Giuseppe Crupi demonstrates how to make the perfect pizza base.
Little beats a great pizza. A crispy thin base adorned with simple ingredients; stringy buffalo mozzarella, tangy tomato sauce, fresh aromatic basil and a generous dressing of extra virgin olive oil, is the stuff of many long luscious days spent basked in the Italian sunshine. Yet, the perfect pizza is hard to find and often making your own dough proves fruitful in achieving the much sought after authentic taste of Italy.
Managing Director of the Italian School of Cookery Giuseppe Crupi is an expert when it comes to both eating and making scrumptious delicious pizzas for the masses.
“Pizza is obviously very popular in Italy and every region has their own recipes and ideas about what is the correct way to make dough.
“Every family has their own way of doing things. Of course, this recipe is my grandmother’s so I think it’s the best in the galaxy,” he said.
As with anything the quality of ingredients is vital in achieving the most delicious pizza possible. Fresh yeast is favourable when making pizza dough and most good bakeries and supermarkets are happy to provide you with this ingredient to help you on your way to an evening of pizza-scoffing.
Learn the art of becoming a pizzaiolo for yourself at one of Giuseppe's regular courses held at the Italian School of Cooking. For more information visit their website www.flavourofitaly.net
500g ‘00’ Flour
300g water of lukewarm water
25g fresh yeast (Any good bakery will be happy to provide you with this ingredient)
35g extra virgin olive oil
Place the flour in a mould.
Melt the yeast in water.
Combine flour, water, salt and extra virgin olive oil
Knead by hand until the dough is smooth and elastic
Place the dough in a bowl and cover with a wet cloth
Let the dough sit in a warm place for two hours until it doubles in size.
Split the dough into two.
Place the balls in bowls and once again cover with a wet cloth in a warm place for one hour.
Flour your workspace
Start at the centre and work outwards, stretching the dough with a floured rolling pin.
Turn and stretch the dough until it reaches the desired diameter
Transfer the dough onto the oven tray
Simple Tomato Sauce
One can of tomatoes
One onion (finely diced)
Roughly chopped basil
One tablespoon of extra virgin olive oil
One pinch of salt
The perfect simple tomato sauce
Fry the finely sliced onion in extra virgin olive oil over a low flame until they become translucent.
Add peeled tomatoes and some basil leaves
Simmer until all water is absorbed and the colour of the sauce is dark orange
Remove from the heat and mix with a hand blender