How to Make Perfect Pizza | Gennaro Contaldo
About this recipe
If you're craving a classic margherita pizza, Gennaro Contaldo's recipe is a straightforward way to make it at home. This video guides you through every step, from kneading the dough to adding the perfect toppings. It's all about simplicity and flavor, making it a great choice for pizza lovers.
With just a few quality ingredients and some patience, you can create a delicious pizza that rivals your favorite pizzeria. Gennaro emphasizes the importance of letting the dough prove, which gives it that perfect texture.
Ingredient notes
- Use strong flour for the best dough texture.
- If you don't have semolina for dusting, breadcrumbs can be used as a substitute.
Tips from Jamie Oliver’s video
- Knead the dough by pulling and folding it to develop gluten, which is key for a good pizza base.
- Let the dough prove for at least 2 hours to ensure it doubles in size, which makes it easier to stretch and shape.
- When shaping the pizza, press from the center outwards to maintain a nice crust.
Good to know
- How many servings does this recipe make?
- This recipe makes 4 servings.
- How long does it take to make this pizza?
- The total time to make this pizza is 2 hours and 30 minutes.
No life story here — the video and the recipe are the whole point. All credit to Jamie Oliver: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a bowl, combine 500g of strong flour, 1 teaspoon of salt, and 7g of dry yeast.
- 2
Add 325ml of warm water to the mixture and mix well.
- 3
Once mixed, use your hands to knead the dough by pulling and folding it until it is ready.
- 4
Divide the dough into four equal portions, approximately 150g each.
- 5
Dust a surface with semolina (or breadcrumbs if semolina is not available) and place the dough portions on it.
- 6
Cover the dough with a damp cloth and let it prove for at least 2 hours until it doubles in size.
- 7
After proving, press the dough down gently and shape it into a pizza base by pressing from the center outwards.
- 8
Spread a thin layer of tomato sauce on the base, adding a bit of garlic flavor if desired.
- 9
Drizzle with olive oil and sprinkle a little salt on top.
- 10
Add 50g of torn mozzarella and some broken basil leaves on top of the sauce.
- 11
Finish with a sprinkle of parmesan cheese and another drizzle of olive oil.
- 12
Transfer the pizza to a baking tray dusted with semolina and bake until golden and crispy.
Heads up — we had to guess a little:
- Inferred quantity for basil as a handful for flavor.
- Inferred quantity for olive oil as a glug for flavor.
- Inferred quantity for semolina as a little for dusting.
Credit where it’s due: this recipe was transcribed from Jamie Oliver’s original video on YouTube. Follow them there — it’s their dish.
Are you Jamie Oliver? Claim this page or ask us to take it down. Your call, always.
