“Naples had shown me that dough was the key to pizza. Just as a good pasta provides fundamental flavour to the dish it graces, so the pizza base is more than a backdrop to the toppings, or the ultimate biodegradable plate. It provides the underlying taste of any pizza, and so I had to come up with a dough delicious enough that you could eat it on its own. Neapolitans would say that achieving this was simple - just use Caputo flour! I suspected they were rignt but I wanted to see for myself; besides, Enzo's dough-making techniques were all about feel and touch, and I wanted to get in some practice. I enrolled the help of Chris, my research chef, and we each made a batch of pizza dough - me using Caputo while he used standard, superfine plain flour. We'd check out how they responded to kneading then cook them and taste the results. At the very least we'd gain some idea of how much flour type influenced dough benaviour. I had a vague fear that, back in Bray, I wouldn't be able to summon up what Enzo had taught me. But it turned out that, like riding a bike, it was knowledge that didn't really leave you.” Heston Blumenthal ‘In Search Of Perfection’ 🤓 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕 #hestonblumenthal #thehestonblumenthalteam #theperfectionistscafe #theperfectionists #heston #dinnerbyheston #dinnerbyhestonblumenthal #thefatduck #thefatduckbray #hindshead #heathrowairport #heathrow #insearchofperfection #terminal2 #pizza #pizzatime #pizzaria #pizzaoven #dough #pizzadough #fantasticfoodfast #foodie #foodiesofinstagram #foodinstagram #foodintheair #airportfood #lovepizza #queensterminal #londonrestaurants #londonfoodie 📸Photography @dimitri.andreas.photography