Watch our Trattoria chef show you how to make authentic pizzas at home using a handful of quality ingredients and pizza dough from the Trattoria.
Start by working the pizza dough from inside to out on a small well floured bench. Slowly start stretching the dough with one hand, and stabilising with the other, until you reach roughly 35cm across. Oil an oven tray (40cm - 20cm) and stretch the dough to each corner. Cover under a damp cloth for aproximately 40 mins at room tempreture.
Tip: Walk around and see our pizza chefs for expert tips on stretching dough!
Grate a potato, squeezing out as much liquid as possible. Add a little salt, finely chopped sage & a touch of EVO oil.
After resting stage, brush the dough with EVO oil and arrange the speck evenly, followed by the potato, gorgonzola and mozzarella.
Tip: if your oven cooks unevenly, give it 3 minutes, turn 180º and cook for the remaining 3 minutes.