The FIlippo Berio Guide to Pizza

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The FIlippo Berio Guide to Pizza

To celebrate National Pizza day, we’ve put together the ultimate guide to making the perfect pizza!

When made well, a home-made pizza can easily rival that of any pizzeria… and what’s more if you follow our simple œmake ahead steps you can have a pizza to be proud of on the table, well before any delivery!

THE BASE
This is a really simple recipe for a pizza base and a great way to start if you’ve never had a go at making your own before.

  1. Mix 650g Italian 00 flour or strong white bread flour, 7g sachet of easy-blend yeast and 2 tsp salt together in a large mixing bowl.
  2. Make a well in the centre pour in 25ml olive oil and 50ml warm milk. Slowly add 400ml warm water and bring the dough together.
  3. Tip the dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Transfer to a clean, lightly oiled bowl. Cover with a damp cloth and leave in a warm place to rise for 1½ to 2 hours until doubled in size. Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm in diameter. (For cooking time, please refer to Pizza Margherita)
  4. Save time¦make ahead! After the dough has risen, knock out the air and pop the dough, into a polythene bag, seal and freeze. Alternatively to save time you could always use a packet pizza dough mix or buy a good quality pizza base “ just remember to cook for slightly less time.

THE TOMATO SAUCE

  1. Pour 100ml Cirio Smooth Passata into a saucepan and add 1 tsp dried oregano and 1 garlic clove, peeled and crushed. Season with salt and black pepper.
  2. Place over a low heat and cook for 10 minutes until you have a thick sauce.
  3. Set aside to cool.

Save time¦ make ahead!
Make a big batch of sauce ahead of time and store in little containers in the freezer, ready to use when you need it.

PIZZA MARGHERITA:

  1. Top the pizza rounds with tomato sauce. Scatter each one with sliced mozzarella cheese.
  2. Drizzle over 1 tbsp Filippo Berio Extra Virgin Olive Oil and sprinkle with Parmesan cheese.
  3. Put the pizzas onto pre-heated baking trays and cook in the oven at its highest setting for 8-10 minutes or until golden and crisp.
  4. Remove from the oven and drizzle with Filippo Berio Extra Virgin Olive

Classic Combinations…
Everyone has their own favourite pizza toppings which is what makes pizzas so versatile but here are a few tried and tested time-honoured combinations which you might like to try!

  • Mozzarella, chilli, spicy salami & black olives
  • Mozzarella, parmesan cheese & prosciutto
  • Mozzarella, capers, black olives & anchovies
  • Mozzarella, parmesan cheese, Parma ham – sprinkle with rocket leaves after cooking
  • Mozzarella, tuna & olives
  • Mixed roasted peppers & Italian goats cheese

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