How To Make Perfect Pizza | Gennaro Contaldo Apr 2026

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

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. How to Make Perfect Pizza | Gennaro Contaldo

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.

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). Gennaro Contaldo’s " Perfect Pizza " is a

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.

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. Dried Yeast: 1 sachet (7g)

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.