I’m only happy when I have my next pizza feast planned. Whether that’s a pizza night at home (my husband prepares the dough 36 hours in advance) or a booking at a top pizzeria. As I write this post I’m excited about next Saturday’s feast at 400 Gradi in Melbourne – their pizza maker, Johnny Di Francesco, has just been recognised as one of the world’s best at a competition in Parma in Itay.
Enough background – here you’ll see my top 10 pizzas. The first 7 are home-made. The last 3 are from Fourth Village Providore, one of my favourite Italian restaurants. I’ve included tomato based (pizze rosse) and white based (pizze bianche) pizzas and they’re all authentic – so there’s not a chicken or pineapple topping in sight.
Making home-made pizza? Here’s a step by step recipe on how to make pizza dough at home.
1. Tomato, marinated eggplant, goats cheese, prosciutto & rocket
- Use San Marzano tomatoes for your tomato based pizzas. They’re considered by top pizza chefs to be the best tomatoes in the world. These heirloom tomatoes and long and thin relative to your more typical round tomato. You can buy different brands (see example below) and although not typically stocked in supermarkets you should find them in speciality Italian stores.
- Although fior di latte mozzarella works well on pizzas do experiment with buffalo mozzarella. It’s more expensive but it’s absolutely worth it. I’ve tried buffalo mozzarella made in Italy, Australia and New Zealand (see photos below). Many would argue that you can’t beat Italian buffalo mozzarella but I try to support locally made products where possible.
By Feast Wisely
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