Johnny di Francesco is owner of the beloved 400 Gradi restaurant in Melbourne, and winner of the World Pizza Championships in 2014. His dedication to making world-class pizza has earned him the position of Australasian Principal of V.P.N, an international association based in Naples dedicated to protecting authentic Neapolitan pizza.
Today, he shares his recipe for the perfect Margherita Pizza.
Pizza dough ingredients
- 1kg “00” flour sieved
- 30g fine sea salt
- 1g fresh yeast
- 600ml water
Method
In a bowl, combine water and salt allow to dissolve. Add 10% of the flour and mix. Mix well; add more flour and the yeast. Continue to add the remaining flour and mix well until combined. Turn dough onto a lightly floured surface, knead until smooth and elastic. This can take up to 10 min. Place the dough into a lightly floured bowl, cover with a damp cloth and set aside. Let the dough rest for half an hour, then divide into 4-to-5 round balls. Cover with a damp tea towel and allow the dough balls to rise. This can take up to 10-to-12 hrs. Once the dough has doubled in size, place on a lightly floured bench, stretch the dough by hand.
Pizza Margherita ingredients
- Pizza dough
- San Marzano tomato
- Buffalo mozzarella
- Fresh basil
- Extra virgin olive oil
Method
Roll out a 220g pizza dough, spread the San Marzano tomato. Top with buffalo mozzarella, place 4 basil leaves on top and drizzle some extra virgin olive oil.
