What good is a beautiful kitchen if you don’t know how to use it? Let Giancarlo Caldesi teach you his tasty tricks in this edition’s Cooking With…
We joined Nicholas Anthony in hosting a live cooking demonstration in their SieMatic Flagship showroom in the heart of Mayfair. With a beautifully designed SieMatic Kitchen as his workplace, Italian chef Giancarlo Caldesi got to work preparing the night’s meal, Pizza Margherita! If you were unable to make this event, don’t worry! With Caldesi’s help, we have put together a little guide for you to try at home!
- What you will need:
- For the beer pizza dough
- 10g fresh yeast or 5g dried yeast
- 220ml Birra Moretti at room temperature
- 125ml tepid water
- 500g strong bread flour
- 2 teaspoons salt
- Semolina for sliding the pizza
- For the tomato topping
- 400g Italian tinned plum tomato
- 1 heaped teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 x 125g balls of mozzarella, drained and sliced
- A handful of fresh basil leaves to garnish
Using Gaggenau’s Oven 400 Series (BO 450 110), Caldesi preheated the oven to it’s hottest setting – if you can get up to 300 degrees Celsius, do it! Preparing the dough the night before, Caldesi recommends mixing the dry ingredients in a large bowl by adding liquid and using your hands to blend the ingredients together. When the flour is blended in, knead the dough for eight to ten minutes until it is smooth and elastic. Feel free to use additional flour sparingly. Caldesi’s secret method is to “establish a pattern of pushing the dough out into a long oval, then fold it back towards you to trap the air in. Next give it a quarter turn and push it out again.” SieMatic marble counter tops are the perfect surface for this! Once the dough is ready, shape into a ball and leave in an oiled bowl covered in cling film in the Gaggenau Vario Refrigerator 400 Series (RC 462 200).
To make the topping, put tomatoes in a bowl and squash with your hands into a smooth sauce. If you need to use a stick blender, that’s okay. Add oregano, oil, salt and stir well. You can use this sauce straight away or store in a cool place. Once your dough has risen, cut evenly into four pieces and shape into round balls. Leave to rise on a floured surface and cover until each have doubled in size.
When it has, roll out each dough ball on a floured surface so it has a thickness of half a centimetre. “Scatter some semolina onto the board, baking sheet or peel, pull the pizza onto it and spread over a tablespoon of tomato sauce. Next, top the pizza with some mozzarella and sprinkle with a few basil leaves,” Caldesi recommends.
Once your pizza is fully decorated, slide it into the oven and quickly pull the board away so that it slides onto the hot oven tray. Repeat with the remaining uncooked pizzas and bake for a few minutes. Make sure the cheese is melted and the dough is cooked all the way through. “The base should be golden and the cheese bubbling!” said Caldesi.
Garnish with the basil leaves and enjoy!
Like what you see? Head over to Nicholas Anthony so you too can cook like Caldesi.