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.
1 x Trattoria Pizza dough ball (ask deli staff)
150g sliced speck
1 floury potato (grated)
Sage (2 leaves)
Extra Virgin Olive Oil
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.
Drizzle a little EVO oil over the whole pizza & bake in the oven for 6 mins at 260º C
Tip: if your oven cooks unevenly, give it 3 minutes, turn 180º and cook for the remaining 3 minutes.