Captain of the Australian Pizza Team (who knew there was such a wonderful thing!) and ranked the 8th best pizza maker in the world, Johnny Di Francesco knows a thing or two about pizza. Pizza that he makes in the true Napoli style. His newest restaurant is 90 Secondi in Melbourne’s Docklands. We asked Di Francesco for some pizza tips, and his favourite pizza recipe. Hurrah for us, he obliged. Buon appetito!
What is the secret to a great pizza?
Levitation in the dough and just the right amount of
high quality ingredients.
What is the most common mistake people make when making pizza at home?
Too many toppings and too much cheese, people often
add far too much yeast in their dough mixture.
It’s the very last pizza that you will ever eat, what will you put on it?
I’d make a margherita with San Marzano tomato, buffalo mozzarella, fresh basil and extra virgin olive oil and I would share it with my family!
Most underrated pizza topping?
San Manzano pomodoro.
Johnny Di Francesco’s pizza Margherita
1kg “00” flour sieved
30 g fine sea salt
1-3 g fresh yeast
600 ml water
In a bowl combine water and salt allow to dissolve. Add 10% of the flour and mix.Mix well; add more flour and the yeast. Continue to add the remaining flour andmix well until combined. Turn Dough onto a lightly floured surface, knead untilsmooth and elastic. This can take up to 10 min. Place the dough into a lightlyfloured bowl, cover with a damp cloth and set aside. Let the dough rest for half anhour, then divide into 4-5 round balls. Cover with a damp tea towel and allow thedough balls to rise. This can take up to 10 – 12 hrs. Once the dough has doubled insize place on a lightly floured bench, stretch the dough by hand.
San Marzano Tomato
Extra Virgin Olive Oil
Roll out a 220g Pizza dough on to a baking tray. Spread the San Marzano tomato. Top with Buffalo
Mozzarella, place 4 basil leaves on top and drizzle some extra virgin olive oil.
BAKE FOR 10 MIN AT 280C (Domestic Oven) WOODFIRE OVEN 90 SECONDS AT 400C