According to Tino, the secret to great pizza lies in the dough, the tomato you put on the base before the rest of the ingredients, and “molto importante”, the best Mozzarella from Zandam! Even though he calls this “quick dough” – it still has to prove and rest for between 3 and 4 hours.

FOR THE DOUGH

1. Mix all the ingredients together and knead till it forms a soft elastic dough.
2. Cover the dough and let it prove/rise until it has doubled in volume.
3. Portion the dough into 8 balls and let them prove again.

FOR THE TOMATO BASE

1. Blitz the tomatoes, paste, garlic and onion together and then season to taste with the origanum, salt and pepper.
2. You can choose whether you want to cook your base or not.

ASSEMBLE YOUR PIZZA

1. Roll out your pizza bases on a work surface lightly sprinkled with flour.
2. If you have a wood-fired oven properly heated, the baking process will only take a couple of minutes.
3. In the oven, pre-bake the bases for a couple of minutes, take out, spread the tomato mixture on each base and add grated Zandam Mozzarella.
4. What goes on top of the Mozzarella is up to you, but Tino’s favourite is Rocket and Prosciutto – added once the pizza comes out of the oven.

He knows it’s bad for business, but Tino cautions against putting too much Mozzarella on a pizza. Buon appetito!