Pizza Masterclass with Giorgio Locatelli

On Friday 8th May Helen Farmer hosted a Masterclass in pizza making with legendary chef Giorgio Locatelli from Ronda Locatelli at Atlantis, The Palm, Dubai. We had lucky participants who could cook-a-long with fresh ingredients delivered to them from Spinneys by Jeebly. 

See below for the video of the Masterclass and the recipe for Aubergine and Burrata Pizza!



  • 150 grams of fresh burrata cheese
  • 200 ml Tomato Sauce “Passata”
  • 50 grams cherry tomatoes
  • 1 purple Eggplant medium size
  • 6 grams ex virgin olive oil
  • 1 garlic clove
  • 5 basil leaves
  • Black pepper

Pizza dough  - to be prepared before class           

  • 150 ml water
  • 250 grams pizza flour
  • 6 grams ex virgin olive oil
  • 4 grams fresh yeast
  • 6 grams salt

Dough instructions

Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

Using the mixing machine, mix in the flour with water, salt, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky. If it's too wet, sprinkle in a little more flour.

Place the pizza dough in the bowl with some flour on the bottom, Cover with plastic wrap.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.




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