An aspiring young chef asked me one day how to cook a pizza in his Mum's small oven, here is the recipe and method adapted for home use that I got from chef Mario Stravato who owns a pizzeria just south of Rome in Italy.

Although I have eaten a pizza cooked on an outdoor BBQ with the lid closed in Stellenboch South Africa, I like it best when home cooked pizza is baked in a conventional oven that heats to 230 degrees Celsius.

I use dried yeast in making the base, it comes in small tubes or packets and you can find it in most supermarkets. Strong unbleached bread flour gives very good results or plain flour can be used instead. Hand mixing the dough takes time and effort but the end result is worth it, but you can get very good dough without the effort by using a dough mixer.

To start, heat the oven to 230 degrees Celsius. In a small bowl mix 8 gms dried yeast and 8 gms sugar with 3 Tbsp warm water and allow it to froth - it takes about 20 minutes. In the meantime, using the mixer bowl of your food processor or in a large bowl if doing it all by hand, mix 500 gms flour sifted with 1 tspn salt and 1 Tbsp olive oil. By hand knead the dough for about 15 minutes, then let it sit covered with a tea towel for 1 hour to prove (rise). Knock the air out by giving it a punch and knead for another 5 minutes before leaving it to rise again. At this stage you can cut some off and freeze it for another day.

After that just roll it out to a thickness of 3 mm or 1/8 of an inch, leaving a slightly raised edge all around - this is the Neapolitan style and the way chef Marion learned how to make pizza. In Rome the pizza are flat all the way round. You can use a rolling pin or a clean bottle or try the authentic way of pushing with the flat of your hand to move the pizza into a round shape.

Once you have the thickness and evenness you desire you can add the topping of your choice.

The basic sauce can be as easy as olive oil and cheese, that's a pizza bianco (white pizza) or tomatoes with just about anything from salami, olives and artichokes to anchovies (think salted fish) and hard boiled eggs - and many other combinations. Here is a basic tomato sauce that I find can be made in a few minutes with a few spoonfuls of grated Parmesan cheese added for good measure.

Slice 2 garlic cloves and 1 onion into a deep pan with 1 Tbsp cooking-class olive oil - not the extra virgin which is best added after cooking if needed, and cook gently for 2 minutes. Open a can of Roma tomatoes with herbs and crush into the frying garlic, check the seasoning and add salt, herbs such as oregano, basil, rosemary or marjoram. You can put the tomatoes through a blender but chef Mario says most people like to chew some of the tomato pieces when eating the pizza, its a matter of personal choice. Spread the sauce over the base using a large spoon before adding slices of Mozzarella cheese and/or thin slices or gratings of Parmesan cheese and a few pitted black olives. Put into the hot oven towards the top for about 15 to 20 minutes. A lot depends on your oven's efficiency. The edges of the base should puff up and turn light brown as it cooks. Keep watch for burning.

A handful of fresh rocket leaves made a wonderful addition when added after the pizza has been cooked. Delicatessen cold cuts can turn the pizza into a substantial meal. This recipe serves 4 people for supper, and is enough for 2 for dinner.

Buon appetito!

Food Column

(HK Edition 01/08/2011 page4)