When it comes to pizza, nothing beats the traditional Italian homemade variety. Follow these 9 expert tips to create your own authentic version at home.
Anthony Severino is the Head Chef and Co-Owner of Happy as Larry, a pop-up pizzeria and food truck concept. Here he shares his top tips on how to create the perfect traditional Neapolitan pizza.
Choose one! For us it’s Napoletana all the way!
2. The dough
This is where it all starts and ends. Don’t rush this process.
“Authentic Neapolitan pizza all starts with slow-rising dough made up of flour, water, small amounts of yeast and sea salt," notes Anthony. "The dough is then left to rest with plenty of time to proof. The finished product is a result of the love and attention you give throughout this process."
An essential in any kitchen, usually something from the Motown era.
Source the best. Artisan and local. Bribe your providore or butcher with free pizza for the good stuff.
“The best pizza is made by sourcing the best ingredients, " says Anthony. "Working and developing long-lasting relationships directly with providores, butchers and suppliers to ensure you have the freshest and highest quality ingredients available at all times. Know exactly what’s in season and base your menu around that. Locally sourced is a non-negotiable with the exception of imported San Marzano tomatoes, known to be the sweetest in the world, and 00 Caputo flour. We import these as their quality is unparalleled. I get inspired by the colour, the smell, the texture and quality of the products lain before me prior to cooking. The promise of delicious things to come; of the magic to take place."
5. Be inspired
If you’re not excited about the pizza you're baking, it shouldn’t be on the menu.
6. Tried and tested
Sure you have heard this before but it’s true, less is more!
7. A hot, hot, hot oven
500 degrees Celsius should just about do it.
“The heart and soul of our truck beats through a wood burning brick oven hand built in Naples, specifically designed to create authentic Neapolitan pizza," says Anthony. "Once the pizza hits the ovens raging inferno of around 500 degrees Celsius, the dough begins to rise and puff. It’s this heat blast that creates a light and airy base that's easy to digest and delicious to devour. Not even the crust get’s left behind at Happy As Larry!”
8. Eat a pizza
Seriously it’s the only way to know exactly how good your pizzas are baking.
If it ain’t made with love, it ain’t worth making.
Follow Happy as Larry on Instagram for our locations and come try one for yourself!