In our pizza courses – live in the show kitchen and also online – many small techniques accumulate that ultimately make the difference. Chef Filippo Licciardo guides participants from flour and dough through the toppings to the finished pizza from a Valoriani wood-fired oven. Today it’s about a detail that visibly enhances the flavour: the Basil trick.
Why basil deserves special attention
Basil is delicate: high heat and direct flames make the leaves wilt, dry out or develop bitterness. To preserve the fresh, sweet-spicy aroma it’s worth handling the herb carefully when topping and baking.
How to bring out basil’s flavour
- Don’t expose basil to high heat for longer than necessary.
- Better to add fresh leaves after baking or right at the end.
- Briefly opening the oven loses little heat — the leaves stay airy and green.
- A few drops of good olive oil can help carry the herb’s aroma.
In the video below we demonstrate a simple move from the pizza course that gives basil more presence on the pizza.
Video: Basil trick
In the wood-fired oven
In a wood-fired oven herbs react especially quickly to radiant heat and tongues of flame. When adding basil, position the pizza briefly out of direct heat and work swiftly. Longer peels with wooden or metal handles make handling easier at the oven mouth.
More from the pizza course
The Basil trick is one of many practical tips from our courses – from dough management and hydration to oven handling. The video offers a glimpse of the approach and attention to detail that make a great pizza.