How To Make Perfect Pizza | Gennaro Contaldo [ Edge ]

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

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.

Shape into a ball, place in a bowl, and cover with a damp cloth. Leave to prove in a warm place for at least 2 hours (or until doubled in size). 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

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. Leave to prove in a warm place for

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.

Transfer to a floured surface. Knead for about 10 minutes until smooth and elastic. Gennaro often uses a "pull-and-fold" technique to develop the gluten. Dust with semolina, cover again, and let rest

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.