Fabio baked his very own special pizza 'alla Cannavaro' and let us in on his culinary secrets: "It is all in the mozzarella. You need to use the best. My friends and parents always bring me mozzarella from Naples! Also, never put it on uncooked pizza dough. You should add it half way through the baking process so that it stays softer."
This is how Fabio makes his succulent pizza: "Dissolve the yeast in warm water. Put the flour on the pastry board and add all the other ingredients. You have to knead the mixture for a long time and once it is the right consistency roll the dough into balls and leave them to rise in a warm place for about an hour. Then roll out the dough and add tomato, oil and a pinch of salt and place a basil leaf in the centre of the pizza. Cook for about 5-7 minutes at 190°. Add the mozzarella and cook for another 5-7 minutes.
Are there any other secrets? "Make sure you brush the baking tray with oil so the pizza doesn't stick and don't roll out the dough too thinly. Then just enjoy your meal!