In our pizza courses we don't just bake outstanding pizza. Professional chef Filippo Licciardo also shares many practical tips on dough handling, ingredient knowledge and baking temperature. Today's focus: the Basil Trick.
Why the Basil Trick works
Fresh basil is delicate: heat and rough cutting quickly dissipate its aroma. Treating the leaves correctly and adding them at the right moment brings out more scent and flavour on the pizza — without the basil wilting or tasting bitter.
The trick in the video
In the embedded video Filippo demonstrates how he prepares and places basil so the essential oils come into their own. It's worth watching — the technique is simple and the effect obvious.
Practical tips for Pizza Margherita & Co.
- Add basil only after baking or place it on briefly at the very end so it retains its aroma.
- Prefer to leave leaves whole or tear them roughly rather than finely chopping.
- Use fresh leaves that are well dried — they sit neatly and won't water down the pizza.
- Optionally finish after topping with a little good olive oil.
Learn more in the pizza course
If you want to go deeper into technique and handling, our pizza courses cover dough management, ingredients and baking practice. Information about the online pizza course is available here.