A slice of fun: a pizza masterclass at Riverstone

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Trying something new, and sharing the experience is great for keeping our minds working and busy. Our recent Pizza Masterclass, Led by Head Chef Pedro Aires, was the perfect opportunity for residents and reservists to do just that.

Attendees enjoyed a hands-on introduction to Romana pizza, learning how to knead, shape, and top their dough with simple yet bold flavours. Chef Aires guided them through the process, sharing expert tips.

As the pizzas baked, the aroma filled the room, and soon, everyone was savouring crisp, golden slices with a well-earned glass of wine, making for a fun and rewarding experience.

The Perfect Romana Pizza Dough Recipe

Before reading the below recipe, make sure to read these top tips from the Chef.

Perfect Kneading
Always fold the dough inwards to develop structure and elasticity.

The Secret to a Crisp Base
Sprinkle semolina at the base just before baking.

Cheese Matters
Burrata is the best choice for Romana pizza – avoid parmesan.

Experiment with toppings
While burrata is a classic, feel free to experiment with ingredients you love.

Ingredients

175g Pizza Flour 00
75g Semolina
175g Water (room temperature)
2g Yeast
10g Salt
15g Olive Oil

Method

Mix the flour, semolina, yeast, and salt in a large bowl. Gradually add water and olive oil.
Knead the dough using the inward-fold technique until smooth and elastic.
Cover and allow to ferment for at least 24 hours in the fridge.
Bring the dough to room temperature before shaping into a 12-inch base.
Add toppings of your choice, finishing with burrata for the perfect Romana pizza.

Dust the base with semolina and bake at 250°C (or as hot as your oven allows) until golden and crisp.

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