CELEBRATE NATIONAL PIZZA PARTY DAY!
3 AUTHENTIC ITALIAN PIZZA RECIPES FROM JOHNNY DI FRANCESCO BELOW
What’s better than a Friday night party? A Friday night party dedicated to… PIZZA! And now, you have an actual excuse to throw one with your best pizza-loving pals for National Pizza Party Day!
Mark Friday 18th May on your calendar as busy, occupied, indulging on 10+ pizzas or whatever you need to make sure you’re hand in hand with the perfect slice(s). It’ll also give you an excuse to continue the pizza party all weekend, especially if you’re not one to join in on Royal Wedding celebrations!
Throw your pizza party in the only way we know how – with authentic Italian pizzas. World Champion Pizzaiolo and owner of Melbourne’s Gradi Group of restaurants, Johnny Di Francesco, is here to help, bringing you authentic Italian pizza recipes – straight from Naples to your dinner table.
Johnny’s recipes include
- Margherita Pizza (which was crowned World’s Best Pizza)
- Pizza Con Prosciutto
- Pizza Marinara
**Recipes & Images Courtesy of Johnny Di Francesco – Gradi Group/Information & Images Supplied by Evil Twin PR
PIZZA MARGHERITA
By Johhny Di Francesco
Pizza Dough
Ingredients
- 1.7kg (4 lb) our (00 5 Stagioni Pizza Napoletana our with a W280–330 )
- 1 litre (2 pints) water
- 50 g (2 oz) fine sea salt
- 1–3 g fresh yeast
Method
Weigh out all the ingredients. Mix together the water and the salt in the dough mixer. Start the dough mixer and then add 20% of the our and mix. Mix for 5 minutes, then add the yeast. Gradually add the remaining our and allow to combine. Once the dough has combined and seems smooth, stop the mixer, remove the dough and put
aside to rest, cover with a cloth.
Total mixing time, approximately 20 minutes. Final Dough temperature, 23–24°C (73–74°F).
Allow the dough to rest for approximately 2 hours, covered well at a temperature of +20°C/68°F.
Portion into desired dough size.
Round each dough piece into dough balls. Place the dough balls into a sealed container, allow them to rest and rise naturally in a room
no warmer than 16–18°C (60–64°F). Allow the dough to rest between 8-12 hours.
For the best cooking results place in a wood red oven at 400°C (752°F) for no longer than 90 seconds.
Pizza Margherita
Ingredients
- 220 g (8 oz) pizza dough (see above)
- 60 g (21⁄2 oz) San Marzano tomatoes, peeled
and crushed
Method
- 50 g (2 oz) buffalo Mozzarella, sliced
- 4 fresh basil leaves
- Drizzle of extra virgin olive oil
Method
- Roll out the pizza dough on to a baking tray or bench for stone cooking
- Spread the San Marzano tomato over the dough.
- Top with the buffalo mozzarella, place four basil leaves on top and drizzle with some extra virgin olive oil.
DOMESTIC OVEN: BAKE FOR 10 MINUTES AT 250–280°C (500–536°F)
WOOD FIRE OVEN: 90 SECONDS AT 400°C (752°F)
PIZZA CON PROSCIUTTO
By Johhny Di Francesco
Pizza Dough
Ingredients
- 1.7kg (4 lb) our (00 5 Stagioni Pizza Napoletana our with a W280–330 )
- 1 litre (2 pints) water
- 50 g (2 oz) fine sea salt
- 1–3 g fresh yeast
Method
Weigh out all the ingredients. Mix together the water and the salt in the dough mixer. Start the dough mixer and then add 20% of the our and mix. Mix for 5 minutes, then add the yeast. Gradually add the remaining our and allow to combine. Once the dough has combined and seems smooth, stop the mixer, remove the dough and put
aside to rest, cover with a cloth.
Total mixing time, approximately 20 minutes. Final Dough temperature, 23–24°C (73–74°F).
Allow the dough to rest for approximately 2 hours, covered well at a temperature of +20°C/68°F.
Portion into desired dough size.
Round each dough piece into dough balls. Place the dough balls into a sealed container, allow them to rest and rise naturally in a room
no warmer than 16–18°C (60–64°F). Allow the dough to rest between 8-12 hours.
For the best cooking results place in a wood red oven at 400°C (752°F) for no longer than 90 seconds.
Pizza Con Prosciutto
Ingredients
- 220 g (8 oz) pizza dough (see above)
- 60 g (21⁄2 oz) San Marzano tomatoes, peeled and crushed
- 50g (2 oz) buffalo Mozzarella, sliced
- 4 fresh basil leaves
- Drizzle of extra virgin olive oil
- 50 g (2 oz) prosciutto di parma
- 20 g (3⁄4 oz) rocket (arugula)
Method
- Roll out the pizza dough on to a baking tray or bench for stone cooking.
- Spread the San Marzano tomatoed over the dough.
- Top with the buffalo Mozzarella, place four basil leaves on top and drizzle with some extra virgin olive oil.
DOMESTIC OVEN: BAKE FOR 10 MINUTES AT 250–280°C (500–536°F)
WOOD FIRE OVEN: 90 SECONDS AT 400°C (752°F)
Once baked add the freshly sliced prosciutto and garnish with rocket that has been dressed with olive oil and salt.
PIZZA MARINARA
By Johnny Di Francesco
Pizza Dough
Ingredients
- 1.7kg (4 lb) our (00 5 Stagioni Pizza Napoletana our with a W280–330 )
- 1 litre (2 pints) water
- 50 g (2 oz) fine sea salt
- 1–3 g fresh yeast
Method
Weigh out all the ingredients. Mix together the water and the salt in the dough mixer. Start the dough mixer and then add 20% of the our and mix. Mix for 5 minutes, then add the yeast. Gradually add the remaining our and allow to combine. Once the dough has combined and seems smooth, stop the mixer, remove the dough and put
aside to rest, cover with a cloth.
Total mixing time, approximately 20 minutes. Final Dough temperature, 23–24°C (73–74°F).
Allow the dough to rest for approximately 2 hours, covered well at a temperature of +20°C/68°F.
Portion into desired dough size.
Round each dough piece into dough balls. Place the dough balls into a sealed container, allow them to rest and rise naturally in a room
no warmer than 16–18°C (60–64°F). Allow the dough to rest between 8-12 hours.
For the best cooking results place in a wood red oven at 400°C (752°F) for no longer than 90 seconds.
Pizza Marinara
Ingredients
- 220 g (8 oz) pizza dough (see above)
- 120 g (41⁄2 oz) San Marzano tomatoes, peeled and crushed
- Sprinkle of oregano
- 3–4 garlic cloves, sliced
- Drizzle of extra virgin olive oil
Method
- Roll out the pizza dough on to a baking tray or bench for stone cooking.
- Spread the San Marzano tomatoes over the dough.
- Top with the oregano and garlic then drizzle over some extra virgin olive oil.
DOMESTIC OVEN: BAKE FOR 10 MINUTES AT 250–280°C (500–536°F)
WOOD FIRE OVEN: 90 SECONDS AT 400°C (752°F)
Connie Lambeth
The Australia Times News
Editor GOURMET – Food/Wine/Events
connie.lambeth@theaustraliatimes.com.au
Follow us on Instagram: instagram.com/tatgourmetmag
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