A slice of heaven
How Italy taught me to slow down and enjoy every moment
There’s a point on the winding road to Apricale where you stop the car just to catch your breath. The village appears like a dream, stone houses stacked like a child’s blocks, olive trees rolling down the hills, and church bells echoing through the valley. It feels untouched by urgency. This timeless Ligurian village, looking like it belongs in the pages of a storybook, is one of the few places where I feel at home, and where I can truly slow down, preferably with a slice of pizza in one hand and a glass of De Grendel Koetshuis Sauvignon Blanc in the other.
In honour of JAN Voyage’s recent journey to Apicale, including a pizza party at my own house, I’ve decided to share my go-to pizza dough recipe so that you can enjoy a taste of Italy for yourself.
PIZZA MARGHERITA
Combine the flour, water, salt and yeast together.
Knead for 20 minutes.
Rest the dough for 2 hours in a bowl, covered, on the counter.
Divide the dough into 200g portions, transfer onto a tray, cover with biodegradable wrap and rest in the fridge for 24- 48 hours.
Start a fire in your pizza oven, at least 2 hours before you start cooking, the pizza dough can also be removed from the fridge at this point.
Place a generous amount of semolina flour on your work surface, roll out each piece of portioned dough to 5-8mm thickness by stretching and pulling the dough.
Take care not to create any holes in the dough.
Top the pizza with passata, torn burrata, flakey salt, basil leaves and a drizzle of olive oil.
Using the pizza peel, carefully slide the pizza off of the work surface, then directly into the hot pizza oven.
Allow to cook for 1 minute, then using the pizza peel, turn the pizza around in one swift motion to allow it to cook on the other side.
Once evenly browned and bubbly, remove the pizza from the oven.
Top with more fresh basil leaves, flakey salt and a generous amount of olive oil.
Slice and serve immediately.
PAIRING PERFECTION
In Italian food culture, meals are about balance and harmony. Wine isn’t just a drink, it’s considered an integral part of the meal. The Italian idea of “cibo e vino” (food and wine) as partners means that throughout history pizza, even as a humble dish, would rarely be served without wine, especially in family settings, pizzerias or trattorias.
In fact, pizza originated in Naples, and wine has been a staple beverage in the same region for thousands of years. In rural and urban Italian households, wine was commonly consumed with meals, pizza included, because it was locally produced, affordable, and safer to drink than water in many areas.
While most people might think to pair a good red wine with a classic Italian pizza, Sauvignon Blanc is a crisp, vibrant pairing for an oven-baked pizza. It’s the kind of wine that invites conversation, and its bright acidity cuts through pizza’s fat, refreshes the palate, and balances the richness of cheesy, melty mozzarella and olive oil or toppings. If you’re having a traditional Neapolitan-style pizza, Sauvignon Blanc balances the acidity of tomatoes much better than low-acid wines like Chardonnay, keeping things crisp and clean and ensuring a delicious combination of flavours.
If you’re strolling the aisles and wondering which bottle to commit to I recommend De Grendel Koetshuis Sauvignon Blanc for your next pizza evening.