Nothing says party more than pizza!
Antimo Verde is a skilled pizza Chef from Naples, Italy who seriously knows pizza. Having worked at Gradi, Melbourne’s top pizza restaurant, he gained recognition by winning awards like second place and a silver medal at the Australia Pizza Championship and first place in Italy winning the world's best pizza fritta.
Driven by his love for pizza, Antimo started his mobile pizza catering business in Melbourne and Adelaide and became an ambassador for Ooni, a renowned pizza oven brand. His pizza oven of choice? The Ooni Koda 16.
We ask Chef Antimo his top 5 tips on making a great pizza, using his favourite pizza oven when entertaining friends at home.
What do you think the most popular pizza is in Australia?
Classic pizzas like Margherita or pepperoni are always a hit at pizza parties. They're loved by all and easy to customise.
How many toppings would a true Italian place on their pizza?
When it comes to toppings, aim for around 2-3 toppings per pizza.
Why should someone throw a pizza party?
People adore watching pizzas get crafted right before their eyes. Stretching dough and choosing toppings - it's all part of the fun, creating an engaging and amazing experience. Infusing Italian vibes by dancing with guests while cooking is a hit! It adds a personal touch, making everyone feel part of the celebration and spreading joy.
Engaging guests in pizza-making brings a unique touch. Letting them join in, maybe even singing along, elevates the festive mood and makes the gathering truly special.
What is it that you love about the Ooni pizza oven and why you’ve chosen that for your business?
Ooni ovens never cease to amaze. The excitement people feel when they witness the magic these ovens create is wonderful. It's that 'wow' factor that leaves lasting memories.
Any tips for home cooks wanting to throw a pizza party with an Ooni oven?
For the easy-to-stretch dough, beginners should aim for a hydration level of around 58%-62% and use a high-quality dough recipe that's easy to stretch.
Consider preparing the dough in advance to save time during the event. My best spot is 48-hour fermentation and is easy and fun to stretch. When entertaining large groups, I prefer using gas for its convenience and consistent heat, especially when managing a big crowd.
Another helpful tip I've discovered is to start cooking at a slightly lower heat and gradually increase it based on your expertise. This ensures a perfectly cooked, crispy pizza every time.
