Learn How to Make the Best Homemade Pizza with Gennaro Contaldo | Citalia

Pizza is arguably Italy's most famous dish and can now be found all over the world. We're most familiar with takeaway and even frozen pizza but once you've made your very own pizza from scratch, there really is no going back.

In this video, Italian chef, Gennaro Contaldo shows you how to make homemade pizza at home - don't worry, you don't need a wood oven to follow this recipe. Here you'll learn how to make, knead and shape the dough before topping with delicious Parma ham and fresh rocket for a simple yet delicious meal!

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Ingredients
(makes 2 x large pizzas)

For the dough

500g strong flour
5g salt
10g fresh yeast
325ml lukewarm water

Topping for Margherita

150g tinned chopped tomatoes or tomato passata
Salt & pepper
1 x tablespoons extra virgin olive oil & extra for drizzling
1 x tablespoon grated parmesan cheese
1 x ball mozzarella
A few fresh basil leaves

Topping for Prosciutto & Rocket

Extra virgin olive oil for drizzling
1 x ball mozzarella
1 x tablespoon grated parmesan
4 x slices of Parma ham
Handful of rocket
Juice of ½ lemon

Method
First make the dough. Dissolve the yeast in the lukewarm water. Combine flour and salt in a large bowl. Gradually add the yeast mixture, mixing well until you obtain a dough. Place dough on a lightly floured work surface and knead for about 10 minutes. Cover with a cloth or cling film and leave to rest in a warm place for at least 30 minutes until the dough has doubled in size.

Preheat the oven to 220 degrees centigrade.

Take the dough, knock it back, then divide into two pieces, cover each with a cloth and leave to rest in a warm place for a further 30 minutes.

Meanwhile prepare the toppings. For the Margherita, place tomatoes or passata in a small bowl, season with salt & pepper and stir in 1 tablespoon of extra virgin olive oil. Roughly chop the mozzarella.

Sprinkle some flour onto a clean work surface and with your fingers spread each piece of dough into a roughly round shape with a border, make the dough as thin as you can but be careful not to tear it. Sprinkle some semolina or flour onto 2 large flat baking trays and place the pizza bases on them.

Drizzle a little extra virgin olive oil over each base. On one, spread the tomato mixture evenly over, sprinkle with parmesan, scatter a few basil leaves over and top with mozzarella.

On the other base, arrange mozzarella and parmesan all over, top with Parma ham.

Place both pizzas into the hot oven and bake for 8 – 10 minutes.
In the meantime, toss the rocket in a little extra virgin olive oil and lemon juice.

Remove the pizzas from the oven, top the Parma ham pizza with rocket and serve immediately.

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[siddhartha]

I trust this man on his cooking skills because of his accent

[BAKO]

I have been baking this pizza for more than 5 years, and all my friends who ate it told me that they had never eaten such good pizza in their life. And I just always tell them, it's not me, I just made the pizza exactly according to a recipe from YouTube. And that was exactly this video. Thanks for the recipe Gennaro and I wish you much happiness and health in your life.

[sonnydortmund]

He’s the only cook Iv’e EVER seen put a little bit of Olive Oil on when they say “Just a little bit”

[mhr]

It's a combination of his accent, his attitude, the classic pots and bowls he uses, the recipe, the imperfect shape of the pizza, the hand chopped mozzarella, the traditional oven, and some other minor details that make his video the best pizza recipe in the entire wide world :D

[gabeb.]

he's switching from a British to Italian accent literally every other word

[dual]

I wish I was as excited about life as this guy is about pizza

[crazylol]

This is the type of person you accept missions like in gta

[piotrr]

This recipe is gold! I've been trying different pizza recipes for years, and this is the first case the outcome was exactly as expected! The only thing I did differently was that I baked it on a pizza grate, at 300 Celsius degrees for 6 minutes. The result was gorgeous!

[bamboomkin]

A little tip to everyone:
As he uses a stone oven, the surface he places the pizza on is really hot, as well as the air around it, whereas when we try to make it at home, we have pizza trays or flat trays at room temperature.

If you use a tray the base of the pizza is not going to cook completely in 10 minutes, so try preheating the tray together with the oven and then baking the pizza on the hot tray.

I tried both ways and the first one didn't have a completely cooked dough below the pizza.
Good luck

[ez]

I just finished eating my second portion. THIS IS THE FIRST TIME I DO THIS RECIPE. I sincerely wish that I could describe the results without sounding like a cliché, but: THIS IS DEFINITIVELY THE BEST PIZZA I HAVE EVER MADE. My whole family agrees, My son even asked me to thank Mr Gennaro Contaldo for this recipe that it has become our official recipe.


Some remarks:

- I have a regular oven, which I preheated to 300 C, with the trays I would use inside.
- I prepared the pizzas and put them into a baking paper.
- I made three pizzas, and took one and half of the recipe. It worked out perfectly.
- I always baked one pizza at the time.

- They baked for 10 minutes (you can see the crust rising and changing colours, it's very exciting)
- After the pizza was done, I put the second one in the middle to bake but left the one that was ready in the lowest tray of the oven so that the bread would get crispy.



My mistakes by the second pizza: it was not thin enough and it had too much cheese. (my family was eating and rushing me for more). Of course, it is a matter of personal taste. To me, this bread is so delicious that it's a pity to overpower it with cheese.



I recovered by the third, that turned out as good as the first one.


I wonder if you could freeze them?, once cooked or raw? with or without toppings?. It would be useful to know.


I hope this has been useful to you.


Thanks again!
Vedi Napoli e poi muori - Goethe must be right!

[guguigugu]

i could eat pizza every day for the rest of my life. and even after all that i'd be sorry when i have to die because i couldn't have any more pizza.
pizza is love, pizza is life.

[kanister]

Oh man, because of Gennaro I gained 10kg of body weight during Covid19 this year because I cooked so much of his very delicous receipts.

[adamsramek]

I want to sit with this man in a pizza place and just listen to his stories and eat some good fucking pizza. What a nice guy.

[maha-tgdf]

this dude: "hi lovely people" 

me: **aggressively hits like button**

[Oldtypewriter]

"It's so simple!" - every time I hear this man say it, I believe I can do it.

[sunglee]

After eight years of following Gennaro's recipe, I've made some personal changes to my pizza recipe, but the foundation remains the same. My wife refuses to eat any other pizza and over the years, my friends are surprised at the quality of the pizza I've been making. The single biggest improvement was using a pizza oven, one of the best Christmas gifts I've received from my wife. Makes you wonder who the gift was for at times, but nevertheless, I'm grateful for this video. Pizza seems simple to make, but in simplicity there are details you refine over the years and the preparation process itself is my zen moment in the kitchen. Grazie!

[kermitthefrog]

Not gonna lie this ain’t my first time watching this..

[sdfgsdfg]

Unbuttoned business shirt and gold necklace gave away he is Italian.

[supersaiyangandhi]

This was the most Italian thing I've seen.

[rolo]

I credit Gennaro and this video for starting my pizza making journey years ago. Today it's a passion I pursue making pizza every Friday for my family, and it still feels like the first time a made a pie because of this video. Cheers!