Below is a summary of the 10 most important things we have gradually learnt about making - and eating - this Neapolitan specialty.
1. You need a very, very hot oven (ideally pizza should be cooked at about 350° centigrade or about 660° Fahrenheit)
4.One kilo of flour takes about 600ml of water, 23 grams of salt and a generous slurp of olive oil. This will make enough for 8 small pizzas.
|pizza dough proving - best to cover|
|this is what the balls look like by lunchtime|
|good dough will be soft and elastic and stretch out easily into a disc|
|strained tomato pulp, mozzarella which has been 'dried out' for a day or two, a little oil and oregano if you like|
7.Toppings should not be excessive and the mozzarella should be as dry as possible
|Fresh zucchine, asparagus and pepper slivers on the tomato and mozzarella. Note the round pizza paddle, used for turning the pizza. A u-shaped one is used to manoeuvre the raw pizza into the oven: this requires a quick wrist-flick action.|
|garlic and chilli peppers or vegetables with some anchovies on mozzarella are other good combinations|