Pizza margherita

Melbourne piazzolo Johnny Di Francesco has been perfecting pizza his whole life in Australia and in Naples, and in 2014 he won the huge Best Pizza in the World competition in Parma, Italy against 600 competitors from 35 countries. The key is using the best ingredients, mastering the art of rolling the balls, stretching the dough, creating the cornichone or crust, using simple delicious toppings, having access to a wood-fired oven and getting the temperature just right – the optimum is 400°C (750°F).