FOUR STEPS TO THE PERFECT PIE

The base

his is a touchy subject. The Romans will claim their thin-based style is the best, but it’s said that all pizza originates in Naples, so it makes sense to take your cue from the chef’s mouth, so to speak. Roman pizza is characterised by a, or “low pizza”, to differentiate from “ or “high pizza”, which is used to describe Neapolitan pizza with its crispy base and puffy, chewy crust. Sicilian pizza is more like a deep-pan pizza with a thick crust and is traditionally served in squares. It’s essentially a focaccia and usually topped with cheese and tomato. When making your base, use flour with a high protein content as this helps the dough to stretch; “00” flour is the gold standard, which means you’ll get the perfect combination of crispiness and chewiness. Ordinary cake flour works, too.