How To Make Perfect Pizza | Gennaro Contaldo [BEST]

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.

Watch Gennaro demonstrate his signature techniques for kneading and stretching the perfect dough: How to Make Perfect Pizza | Gennaro Contaldo Jamie Oliver YouTube• Feb 20, 2014 How to Make Perfect Pizza | Gennaro Contaldo How to Make Perfect Pizza | Gennaro Contaldo

Tomato passata or crushed canned tomatoes, extra virgin olive oil, sea salt, fresh mozzarella (hand-broken), grated Parmesan, and fresh basil leaves. The Method Gennaro Contaldo’s " Perfect Pizza " is a

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. Dried Yeast: 1 sachet (7g)

Do not use a rolling pin. Use your fingers to press from the center outward to create a thin base with a slightly thicker border (the cornicione ). Top & Bake: Spread a thin layer of tomato sauce from the center. Drizzle with olive oil and a pinch of salt. Add Parmesan, hand-torn mozzarella, and basil.

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.