Ieuan & Jez aka Ffwrnes, voted the best pizza in Wales, share with us their Classic Neapolitan Recipe. 


Makes approx 8 10 inch pizzas

The Base:
1kg ’00’ flour with a high gluten content
2g fresh baker’s yeast
600ml cold water
30g table salt

400g tin of plum tomatoes (the best quality the better)
Pinch of sea salt

250g Buffalo Mozzarella (DOP - the supermarkets are really good these days to pick up high quality registerd ingredients)
50g Parmigiano Reggiano
Fresh Basil


The Base

Tip the flour onto your work service and make a well in the centre. Dissolve the yeast in the water and pour into the middle of the well, a little at a time, whilst using your hands to bring the walls of the flour in so that the water begins to thicken. Once you have reached the consistency of custard, add the salt and bring in the rest of the flour until it comes together as a dough. Knead for 10-15 minutes.
Cover and leave to rest for 10 minutes before kneading again quickly for 10 seconds – this helps to develop the flavour and the gluten.
Divide the dough into 200g balls and leave to rest overnight or for at least 8 hours, preferably 24 hours, in a sealed container or a deep baking dish. Sprinkled with flour and covered in cling film. Remember to leave space for each of the dough balls because, as the will roughly double in size.
Preparing the Base

Scrape a dough ball out of its container using a spatula and as much flour as you need to ensure it dose not stick. The rounder the dough ball comes out, the rounder the final pizza base.
Put the dough ball onto a well-floured surface (honestly, if you are going to get serious about pizza making, get used to having flour play a large part in your life).
Using your fingertips, press out the dough ball firmly, starting at the centre and working out to the edge. Ensure you leave a centimetre around the rim of the pizza untouched.
Turn the dough ball over and repeat the pressing out process on the other side.
Using the palm of your hand, do one firm push in the centre of the dough ball to ensure the thickness of the base is consistent (not counting the raised edges).
Take the newly flattened dough ball on the back of your hands, ensuring the weight is on your knuckles and that your fingertips and nails are not going to poke a hole in the dough.
Using the back of your hands, stretch the dough out as far as you can without tearing it.. Turn the dough through 90 degrees and repeat this stretching. Do this a few times.
You should now have a disc of dough around 10 inches in diameter, consistently thin but with a slightly thicker rim. If so, you are ready to cook.

The Sauce:
Crush the tomatoes by hand and season with the salt

Cooking the Neapolitan Pizza

Pre-heat the grill to its highest setting
Heat a non-stick frying pan to high
Take one of your stretched dough balls and lay it flat in the frying pan
Spread a thin layer of creamy leek sauce onto the dough, leaving a couple of centimetres around the edge for the crust. Add the remainder of the toppings and drizzle with olive oil.
Once the base of the pizza has browned (about 1-2 minutes), take the frying pan and place it on the highest shelf, under the grill.
Once the crust has taken on some colour (again about 1-2 minutes), the pizza is ready to go.

Tafwyl Van and the boys.jpg

Four years ago childhood friends Ieuan Harry, a Geographical Analyst and Fitness Instructor Jez Phillips gave up their nine to fives and started Ffwrnes (Welsh for furnace) Pizza, learning all they could about the art of traditional Pizza making. With this knowledge and their natural flair, the 35 year olds are now in hot demand, bringing the taste of Napoli to the weddings of Charlotte Church and Geraint Thomas, winning national awards, and soon embarking on a road trip in the quirky three wheeler named ‘Smokey Pete’ to the home of Pizza and the World Championship for an S4C programme.