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How to make a winning pizza classique

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The Pizza World Championship features eight categories, and one of which is the pizza classique category.

The Pizza classique event, which requires chefs to create a traditional pizza in under ten minutes using either a wood fire oven or electric stove oven. The chefs were required to use a minimum of three toppings on the pizzas, as well as make a thin pizza base with a centimetre-thick crust.

All four of the chefs from the Australian National Pizza team competed in this event and shared the secrets to what went into their pizza creations.

Jacinta Cannataci, Hugos Bar Pizza, Asparagus and Truffle Egg Pizza
Ingredients Used: Goats curd, mascarpone cheese, braised white onions with garlic confit, parsley, provolone cheese, asparagus, parmasen cheese, egg, and truffles.
Type of oven used: Electric stove oven

Johnny Di Francesco, 400 Gradi Pizzeria, Cheeses and Pears Pizza
Ingredients Used: Poached pears, goats cheese, and parmesan cheese.
Type of oven used: Electric Stove Oven

Marco Paterno, former chef at the Italian Table, Pizza Prima Vera
Ingredients Used: Tomato sauce, buffalo mozzarella, zucchini flowers, cherry tomato, and zucchini.
Type of oven used: Wood fire oven

Ruggerio (Rino) Lattanzio, former chef at the Marghartia Pizza Bar, Fieramosca
Ingredients Used: Tuna, capers, anchovies, capsciums, olives, mozzarella, tomato
Type of oven used: Wood fire oven

Want to learn more? Check out these recipes from a world pizza champion. 

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