This basic recipe for making the perfect pizza dough is borrowed from the street food kings of Neapolitan pizza, the Pizza Pilgrims. Master the technique and will serve as your faithful base for a multitude of topping variations.
Dissolve the yeast in the water. Place the flour on a large,
clean work surface and create a well in the middle.
Gradually pour in the water while kneading the flour into the
water to create a thick consistency. Add the salt and knead the
dough for 10 minutes.
Cover the dough with a tea towel, then knead again for 10
Divide into eight individual balls and place - well spaced out
- in sealed containers overnight.
To create one pizza, preheat a non-stick frying pan on a hob
and turn on the oven grill.
Take a ball of dough and press firmly onto a floured surface.
Using fingertips, flatten out the dough from the centre outwards,
leaving an untouched rim around the edge.
Keep turning the dough over and use the back of your hand to
stretch the dough out until it is consistently thin and roughly 10
inches in diameter.
Place the pizza base in the frying pan, which should be very
hot by now. Add a spoonful of tomato sauce on top of the base and
garnish with whole basil leaves, shredded mozzarella, a few
anchovies, a pinch of Parmigiano and drizzle of olive oil.
After a few minutes the base of the pizza should be browned.
Take the whole frying pan and place it under the grill for 2-5
minutes. When the pizza is browned and bubbling, it's ready to
Garnish with some fresh basil leaves and eat piping hot.