Female Malaysia – July 2019

EASY-TO-PREP DISHES ARE THE BEST ON LAZY NIGHTS AT HOME OR AFTER

A LONG DAY AT WORK AND THE FIRST THING THAT COMES TO MIND IS GOOD

PIZZA. CHEF MARCO DE CECCO FROM PREGO AT WESTIN KUALA LUMPUR

REVEALS THE TRICK OF THE TRADE TO MASTER THE ART OF MAKING A

CLASSIC MARGHERITA PIZZA WITHOUT GOING THROUGH MUCH HASSLE.

PIZZA CRUSH

EASY FOOD

COMPILED BY

VASENTA SELVANAYAGAM

PHOTOGRAPHY

PATRICK CHAN

ART DIRECTION

SJ LIM

TIP 1: HAVE FUN!
“Personally, I believe that recipes are just guidelines. So while
recipes will tell you the ingredients in detail, use anything
you want as the topping so that you’ll enjoy the result!”

TIP 2: PLAY BY EAR

“There is no hard and fast rule when it comes to making

great-tasting pizza. Ultimately, the difference lies in the crust

which is determined by the type of 00 flour and ratio of water

used. Add in the flour and water gradually into a mixing bowl

and stop when the dough becomes smooth and elastic.”

TIP 4: COLOURFUL TWIST

“Margherita pizzas usually have minimal toppings but

when I have friends over, I like to give extra flavour by

adding pork sausage and mangoes. Replace the tomato

sauce with cream sauce and once the pizza is out of

the oven, sprinkle some icing sugar on top.”

TIP 3: NO EASY WAY OUT

“Some recipes might want you to roll out the pizza

dough using a rolling pin. While this might be easy, I

wouldn’t recommend this method because it’s what

makes the centre extra thin. As a result, when you

place it in the oven, the bottom ends up getting burnt.”