Chef’s hacks: ‘Put mozzarella water in your pizza dough’

Giancarlo Anselmi, executive chef at Italian restaurant Talavera at the Radisson Blu St Helen’s Hotel

Giancarlo Anselmi, executive chef at  Talavera at the Radisson Blu St Helen’s Hotel, Booterstown, Dublin

Giancarlo Anselmi, executive chef at Talavera at the Radisson Blu St Helen’s Hotel, Booterstown, Dublin

 

“Making pizza dough is simple and this recipe is easy to remember: 1,000g flour, 600g warm water, 15g salt and 20g yeast. When making the dough, a top tip is to use the water from the mozzarella bag to make the dough, it will give it extra flavour. Plus, if you use warm water, the yeast will work much faster, saving you time. We know how impatient hungry adults or kids can be.”

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