Article by Wanda Hennig
Slow and sensual: Romancing the pizza, Durban Style
Not surprising that chef turned pizzaiolo, Mark Mattinson, says “pizza need not be the fast food we grew up with, it can be slow food”.
Wanda Hennig
‘Back to the canotto-style pizza, which I read is sometimes called contemporary Neapolitan pizza. To share from Taste Atlas: Canotto is a recent style of Italian pizza characterised by its inflated rim with giant bubbles of air inside. The secret for a puffy cornicione (that rim) lies in the hydration… The dough for canotto is proofed for 48 or 72 hours, which develops the airy structure and unique aroma.’
Wanda Hennig