Tomato passata or crushed canned tomatoes, extra virgin olive oil, sea salt, fresh mozzarella (hand-broken), grated Parmesan, and fresh basil leaves. The Method
Watch Gennaro demonstrate his signature techniques for kneading and stretching the perfect dough: How to Make Perfect Pizza | Gennaro Contaldo Jamie Oliver YouTube• Feb 20, 2014 How to Make Perfect Pizza | Gennaro Contaldo How to Make Perfect Pizza | Gennaro Contaldo
Transfer to a floured surface. Knead for about 10 minutes until smooth and elastic. Gennaro often uses a "pull-and-fold" technique to develop the gluten. Tomato passata or crushed canned tomatoes, extra virgin
Knock back the dough and divide it into balls (usually two large or four small). Dust with semolina, cover again, and let rest for another 30–60 minutes. Tomato passata or crushed canned tomatoes