How To Make Perfect Pizza | Gennaro Contaldo Apr 2026

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).

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.

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. 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

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. Shape into a ball, place in a bowl,

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 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. Knead for about 10 minutes until smooth and elastic

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