Aaron Craze whips up an Italian-inspired feast in episode 10 of Perfect.
• Using polenta as well as flour will improve the depth of flavour and crisp texture of the finished calzone or pizza.
• Fresh yeast imparts a better flavour and also works faster than its dried alternative. It’s harder to find than dried but can still be bought at some of the larger supermarkets, such as Sainsburys, with in-house bakeries. Independent bakeries sometimes will sell you some of their own supplies.
• Only excess heat will kill yeast, however, it does benefit from tepid (body temperature) liquid to help kick into action faster. Salt whilst giving flavour will retard the yeast, so by adding a little sugar, which feeds it, you still get the flavour without having to wait hours for the dough to rise!