To Make Perfect Pizza | Gennaro Contaldo | How

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.

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

Knock back the dough and divide it into balls (usually two large or four small). Dust with semolina, cover again, and let rest for another 30–60 minutes. Gennaro Contaldo’s " Perfect Pizza " is a

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. 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.