Chef Francesco Mazzei’s has shared his top tips for making authentic Italian pizza at home.
From making the perfect tomato passata to creating a crispy crust, Francesco shares his top tips to bring a taste of Italy into your home.
Preparing the dough:
- When preparing your pizza dough, let it prove in the fridge for 48-72 hours. Once proved, take the dough out of the fridge and leave to rest at room temperature for at least 45 minutes before shaping
Cooking the pizza:
- To create a delicious, authentic crust, make sure your oven is set at its hottest temperature (i.e. 250 °C) to prevent the pizza going soggy
- Pizza cooking times vary, but I recommend putting your pizza at the very bottom of the oven for eight minutes. Then I move the tray up to the middle shelf for a further 8 minutes for a delicious, crispy crust
Selecting the perfect toppings:
- As well as mozzarella, I like to add Grana Padano Riserva to my pizza. Matured for a minimum of 20 months, the Grana Padano Riserva adds a deliciously, nutty flavour. My favourite pizza topping is Grana Padano Riserva, mozzarella, nduja and honey, the ideal combination of sweet and savoury!
- Never use shop bought passata. When making tomato sauce for my pizzas, I like to use crushed, fresh tomatoes with a basil, garlic, oregano and a pinch of salt. I also leave it to marinate overnight for added flavour.
Francesco's Islington based restaurant, Radici, is delivering.
