What makes the perfect pizza?

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Posted at 11:30AM, 12 May 2010 by Emily Boyce - Sub-editor, bbcgoodfood.com

As any Italian will tell you, a pizza shouldn't be messed about with. I may have come across some of the most disgusting-sounding toppings in a pizzeria in the northern city of Turin ('Irish pizza' with stewed beef and potatoes, 'Russian' with caviar and vodka), but I'm pretty sure that was just for the tourists.

In fact the citizens of Naples, who are credited with inventing the pizza as we know it in 1889 in honour of the king's wife, Margherita, recently won official EU protected status for their pizza, to distinguish it from inferior imitations. For a pizza to be called Neopolitan, amongst other stipulations it must be topped with genuine buffalo mozzarella and the tastiest San Marzano tomatoes.

Not everyone's content to keep it simple though. At New Year, my housemates and I tested two pizza recipes for olive magazine, pitching Gordon Ramsay's version against a reader's. Both recipes were restrained on the toppings, much to my housemates' disappointment. Where was the pepperoni?

If the basics are good enough, a pizza needs no embellishment

To my mind, a plain margherita can be just as satisfying as a pizza with five toppings, but perhaps that's because I was addicted to Pizza Express dough balls, margherita and coke for the first fifteen years of my life. It all comes down to getting the basic elements right - if they're good enough, a pizza needs no embellishments.

Let's start with the dough. Giancarlo and Katie Caldesi of the Cucina Caldesi cookery school in London use Italian beer in theirs, the added yeastiness making it really bubbly and springy. Good Food's Jane Hornby saves time by not leaving her dough to rise - she says it's not necessary for a thin-based pizza. I prefer a more open-textured crust, so I usually let the dough rise overnight (sometimes it does go a bit crazy and spill over the bowl, but that's half the fun).

Then there's the crispness factor. Nothing beats the intense heat and smoky flavour that comes from a proper wood-burning oven, but if you're cooking pizza at home, the Caldesis advise turning the oven to its highest temperature and placing a pizza stone on the top shelf to heat up, before placing the pizza directly onto it and quickly shutting the door. Jane Hornby suggests preheating an upturned tray if you don't have a pizza stone, which I find works really well. Gordon Ramsay pan-fries the bases before adding the toppings and putting them under the grill, but I find this leaves the middle a bit under-cooked.

As for toppings, all the chefs seem to agree that it's best to be sparing with the sauce and not go too mad on extras, so as to avoid overloading the base and making it soggy. My favourite toppings are garlic prawns (yes, I know, shellfish and cheese is a big no-no to Italians but it's what my mamma makes), artichokes or aubergine and ricotta.

What do you think makes the perfect pizza?

Comments

lds1985

12 May 2010, 3:53PM
lds1985

Great post and yeah I am not so sure Vodka and Caviar pizza would get my vote! It the dough is good and your using quality ingredients I don't think you need to go throwing to much at the base!

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Chris Brack

12 May 2010, 4:36PM
Chris Brack

Yes I do love a really good pizza. I am afraid I am with the Italians on this one-seafood and cheese for me should not go together. Its all about keeping it simple-3-4 ingrediants max. My pet pet pet hate-pineapple on pizza. For the love of god it is one of the biggest foody crimes-who allowed that to happen?

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miniminx

12 May 2010, 6:34PM
miniminx

i'm with you on the leaving the base overnight. and for me (as you already mention) THE ultimate pizza is loaded with cheese and pepperoni.......mmmmmmmmmmmm!!!

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dizzyprincess1983

12 May 2010, 7:35PM
dizzyprincess1983

Pizza is my favorite food and my mum makes the best homemade pizzas in the world! The best thing about pizza is you can put anything you want on as a topping its just down to individual taste! I love making mini pizzas and just putting out a load of toppings so that everyone can choose how they want theirs! Great way to get veg haters to eat veg to! I tend to make my dough in my bread maker as its so quick and easy and requires minimum effort with great results :)

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Cassandra Amy Rose

12 May 2010, 9:00PM
Cassandra Amy Rose

Make the dough in the morning, leave it in the fridge all day, roll it out really thick, a little sauce, but lots round the very edge, then different types of cheese. Baked, of course, on a Pampered Chef stoneware tray. (has anyone come across these??) Anyway, thats a good enough pizza for me!

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Sue

13 May 2010, 8:55AM
Sue

The best pizza is freshly made base (I use Jamie Oliver's recipe), homemade tomato base, buffalo mozzarella, red onion and Serrano ham. No idea if it's Italian, it's what we like. I have to agree though, a simple magherita done well is delicious

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Clare Comrie

13 May 2010, 11:02AM
Clare Comrie

Interesting, my pizza stone instructions don't say to preheat, which I thought strange. Is it best to preheat?

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Caroline

13 May 2010, 12:01PM
Caroline

In my opinion, there is no pizza topping that doesn't benefit from the addition of a runny egg.

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JANET

13 May 2010, 12:40PM
JANET

Don't mix cheese with seafood? - what about the anchovies??!! Pizza for me must be thin and crispy, thin layer of sauce, anchovies, olives, artichokes and mozzarella, a good salami or ham is good on there too. You don't like olives? - Great, I'll have yours!

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dingdangdoo

13 May 2010, 3:48PM
dingdangdoo

You can't beat a thin crust margherita with a crispy salad! Other toppings I love are garlic mushrooms or a bit of smoked ham. Yum!

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CloClo

13 May 2010, 5:49PM
CloClo

Follow the recipe on the packet of yeast, leave in the fridge overnight, lasts for days and makes around 8 individual pizzas. I preheat a tray...place bases onto tray, top with tomato sauce and cook for 7 mins, then add cheese and cook for 2 mins...stops cheese becoming oily if you use cheddar. My favourite topping is mixed peppers, onions, mushooms, tomato chunks and sweetocorn (though a bit of meat on top of that isn't a bad idea).

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Chris Brack

14 May 2010, 9:08AM
Chris Brack

I was waiting for some one to come up with anchovies. Anchovies are'nt seafood (well the ones they use on pizzas arent) they are just a salt additive....

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poppysuze

15 May 2010, 12:10PM
poppysuze

I love pizza and my favourite topping is onion, peppers, olives, mushrooms and lots of pineapple. . . . delish

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orangespoon

31 May 2010, 6:07PM
orangespoon

Agree on simplicity above all else - for me the secrets are fresh dough rolled as thin as humanly possible and the best tomatoes & buffalo mozzarella you can find

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Bill Deluca

17 June 2011, 2:25PM
Bill Deluca

adfa

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Bill Deluca

17 June 2011, 2:28PM
Bill Deluca

Thanks for sharing the pizza recipes I love to eat pizza with chill coke. I love the olive oil and pineapple ingredient in pizza with lots of chilly. <a href="http://tefore-kitchens.co.uk/">Kitchen Doors </a>

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Bill Deluca

17 June 2011, 2:29PM
Bill Deluca

Thanks for sharing the pizza recipes I love to eat pizza with chill coke. I love the olive oil and pineapple ingredient in pizza with lots of chilly. http://www.tefore-kitchens.co.uk

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