Take our ultimate pizza masterclass and learn to make three classic Italian pizzas with Galbani Mozzarella!

Pizza tradizionale

MAKES 3

INGREDIENTS
1 batch pizza dough (see below)
1 batch tomato base (see below)
500 g Galbani Mozzarella, grated

METHOD
1. Preheat oven to 200°C.
2. Knock the pizza dough back, divide it into 3 balls and allow to rest for 5 minutes.
3. Roll each ball out into a 30 cm circle. Smear with the tomato base and top with grated Galbani Mozzarella. Sprinkle with some origanum and olive oil.
4. Bake each pizza for about 10 minutes, until the crust is golden on the sides and the cheese is melted. Slice and serve immediately.

Pizza Napoletana

MAKES 3

INGREDIENTS
1 batch pizza dough (see below)
1 batch tomato base (see below)
500 g Galbani Fresh Mozzarella, sliced
Handful basil

METHOD
1. Preheat oven to 200°C.
2. Divide the dough into 3 balls. On a lightly-floured surface, stretch each dough ball out to form a 25 cm circle. Roll out with a floured rolling pin.
3. Divide the sauce between the pizza bases and spread evenly. Then top with the Galbani Fresh Mozzarella, the basil and a sprinkling of olive oil.
4. Bake the pizzas one at a time for 5–7 minutes each, until the dough is cooked and the cheese is melted. Slice and serve.

Pizza al taglio

SERVES 8

INGREDIENTS
5 tbsp olive oil
1 batch pizza dough (see below)
2 garlic cloves, chopped
500 g Galbani Fresh Mozzarella, torn
½ cup baby tomatoes, halved
Handful rocket

METHOD
1. Preheat oven to 220°C. Spread 1 tablespoon of the olive oil over the bottom of a large rectangular baking tray and place in the oven for 2 minutes. Remove from the oven and set aside.
2. Place the pizza dough on the hot tray and press out with your fingers until it evenly covers the whole tray.
3. Allow the dough to rise in the tray in a warm spot for another hour, until doubled in size.
4. Reheat oven to 200°C.
5. Brush the remaining olive oil over the dough and scatter over the garlic. Season well with salt.
6. Bake the base for 25–30 minutes, until golden brown. Allow to cool.
7. Top with Galbani Fresh Mozzarella, baby tomatoes and rocket. Slice and serve immediately.

For the home-made tomato base

Add 4 garlic cloves, 1 tin whole tomatoes, 2 tbsp olive oil, 1 tsp balsamic vinegar, 4 tsp salt, 1 tsp black pepper and 3 tsp origanum to a food processor. Blend until smooth.

For the pizza dough

Stir together 1¾ cups warm water, 10 g instant dry yeast and 1 tbsp sugar. In a separate bowl, add 5 cups flour, 1 tbsp salt and ½ cup olive oil. Add the yeast mixture and bring together with your hands until a dough forms. Turn out on to a floured surface and knead for 5–10 minutes, until smooth and elastic. Place in an oiled bowl and cover loosely with cling film. Allow to rise in a warm spot for 1 hour, until doubled in size.