A slice of the action: Expert tips for making pizza and tomato sugo at home
Lockdown has sparked its fair share of buzzwords, but none have been uttered more than 'prove’. Proving dough has become the pastime of choice for many looking for a creative outlet, with pizza being the most sought-after outcome of your efforts. Yes, pizza-making is all the rage right now, but it certainly isn't a fleeting culinary trend—it's one predicted to gain momentum. Having reignited our passion for making from scratch, experts believe we're going to carry our 'do it yourself' attitude into life post-isolation—and we fully intend on eating as much pizza as possible, whatever the future may hold. But how do you make excellent pizza and tomato sugo from home every single time? We thought it best to consult those in the know. Cue Darina Garland, co-founder and chief experience officer at Ooni Pizza Ovens, and owner of Civerinos restaurant collection, Michele Civiera. If anyone knows good pizza, it's them.
Keep things heated
'The first thing you should do is preheat your oven to ensure it's piping hot,' reveals Civiera. 'I set mine to 200˚C well before the dough goes near a baking tray.' Garland agrees with Civiera's thoughts on temperature; 'Truly great pizza is all about cooking at very high heat. All of our Ooni pizza ovens reach a whopping 500˚C which enhances the flame-fired, stone-baked taste.'
Devote time to the dough
'A good quality pizza starts with the dough,' says Garland. 'Use a high quality 00 flour—it makes pizza dough that's easy to work with and has great texture and flavour.' Similarly, Civiera suggests going the extra mile with your dough by adding this key ingredient. 'We always recommend using semolina to help roll your dough into your desired shape and to give your pizza an authentic texture. Also, be sure to save some semolina for your baking tray, as it'll keep it from sticking to the bottom.’
The proof is in the prove
'Dough can be proved for various lengths of time,' reveals Garland. 'Adding time allows the gluten to develop and adds a depth of flavour. Ideally, I like a 24-hour prove if I have the time. Once you've made your dough, ball it, leave it to rest again at room temperature, and then it's ready to shape into pizza bases when you are.' Civiera stresses we get hands-on with our dough, too. 'Always use your hands to roll out the dough—it's all part of the fun, but be careful not to overwork it. Should you need a little hand when it comes to your dough, you could always try your hand at it using one of our popular Dough It Yourself kits first.’
Addicted to base
'You've already gone to so much effort, so you don't want to slip up when it comes to your tomato base,' stresses Civiera. 'I'd always say to make a fresh, homemade sugo for the base—it's simple to make and tastes so much better than shop-bought.' Try the recipe below for a taste of true Italia.
Tailor your toppings
'When it comes to toppings, there are no rules,' says Civiera. 'As long as you use high-quality mozzarella and fresh herbs like basil, the rest is up to you.' Garland says, 'while it's incredibly tempting to add a stack of toppings onto your dough, I always think "less is more." You just can't beat a beautiful Margherita. Plus, having less on your pizza also makes it easier for slipping the pizza off the peel and into the Ooni oven.'
Timing is everything
'Once you are ready, place your homemade pizza in the already hot oven and keep a very close eye on it,' says Civiera. 'Once the crust starts to golden and the cheese begins to bubble, you know it's on its way. If you like your base crisper, you can leave it in slightly longer—remove when it's perfect for you.' Incredibly, Ooni ovens cook pizza in as little as 60 seconds. 'For an even bake turn your pizza every 20 seconds or so', says Garland. 'As soon as one comes out, we always have another pizza ready to go!' Sounds good to us…
HOW TO MAKE AUTHENTIC SUGO FOR YOUR PIZZA
Ingredients
2 tablespoons extra-virgin olive oil
4 garlic cloves, halved
1 onion, chopped
2 cans passata
1/4 cup of fresh basil leaves, torn
Salt to taste
Method
Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.