I’ve posted my basic and versatile pizza dough recipe before, but this is a different one which I’d like to share. It’s much simpler than the other recipe which can make a good range of different pizzas. This one on the other hand gets you as close as possible to the faithful original pizza Napoletana – how they have long done and still do it in Naples.
I had a craving for pizza today and had wanted to try Malletti in Clerkenwell for some time after it had been recommended. They claim to offer authentic pizza al trancio as it is served allover Italy every lunch time.
On entering, the presentation was certainly very authentic with big trays on show. The pizza was cut to order and reheated, again quite authentic. Unfortunately the main event, the pizza itself was the let down. Far too thin for pizza al trancio, and the toppings were only average quality (ham especially) in spite of the claims of finest Italian ingredients. Two slices and a can of Chinotto had set me back £8.25, making the price another let down. I’d have let them off if it was up to scratch.
The quest for perfect pizza al trancio in London goes on sadly
Lots of people ask me for my pizza recipes. I first learned to make pizza from my grandfather Albert Fascia (dcd. 2004). I have fond memories of him laying the sheets of dough out in front of the fireplace to leaven overnight draped in a damp tea towel. I am not faithful to his original recipe as I have explored deeper the art of pizza making, but I cannot deny the strong early influence his methods had on me.
Inspired by Exeter Street Bakery by High Street Kensington, London
Using a pizza al trancio style base dough. Blind bake at 250C for 5mins
- Half a tin of chopped tomatoes. Add a few antipasto style slow baked tomatoes and a bit of tomato puree paste to intensify the flavours.
- Slice the courgettes longitudinally with a potato peeler to get nice flat strips.
- Remove the pizza from the oven, it should be rising and bubbling. Spread the tomato mix over the base with a spoon then drape in courgette slices. Pack them tightly as they shrink with baking. Drizzle generously in olive oil and cracked black pepper
- Bake in the oven for 15-20mins.
Pizza al taglio style rather than thin round.
Blind bake dough for 5mins
- Chopped tomato with garlic, spoonful of homemade pesto and 1/2 clove finely chopped garlic.
- Wild boar sausage.
- Drape finely sliced pieces of emmental over the top.
- Season with black pepper and drizzle capful of olive oil over top.
Bake in oven for 10mins and enjoy hot with salad and a glass of fruity Sangiovese.