Pizza Ingredients
Don’t scrimp on these, you’ll regret it.
Trust me, I’m writing from experience of trying it being as tight as you’d expect me to be with my Scottish roots.
I tried a variety of different flours and cheap grated ‘mozzarella’ from supermarkets but it was really inferior and led to poor quality pizzas. It’s worth shopping around online retailers and Italian wholesalers.
Another thing to consider is if it’s possible to buy local – are there dairy farms which may produce their own cheese. I used to buy mozzarella from a local dairy farm in East Lothian but after trying so Fior di Latte cheese from an Italian Wholesaler, coupled with the selection of flour, wine, and traditional meats and toppings, I found it more beneficial for me to stick with that and the pizzas took on another level of flavour. It’s hard to go back after that!
Try different things and see what your preferences are, everyone is different and there’s absolutely nothing wrong with that!
Flour
For the best visual results and great tasting pizza, it's got to be double zero flour. Having experimented with a number of brands, I can't see past Caputo...
However, that's not to say I've stopped experimenting!
Yeast
Everyone has their own preferences whether it be fresh, instant, or active dry yeast.
I've yielded great results and taste with the latter but I do plan to trial fresh yeast more, including the possibility of making it at home - keep an eye on the blogs for results.
Sauce
Keep it simple! Both my tomato and white sauces feature no cooking. The traditional tomato topping on Neapolitan pizzas is San Marzano Tomatoes - nothing else!
I'd also recommend Mutti Pizza Sauce.
Take a look at my recipes for my quick homemade sauces - tomato, white sauce, and others to come as well.
Cheese
It's got to be Fior di Latte. It's traditional and just melts so well.
I often grate Parmesan or Pecorino Romano before launching in the oven as well to add that extra bit of flavour.
