I've taken some time recently to work on my pizza making skills. I wanted to share the recipe plus some tips and tricks with you. Pizza devotees will, rightly, argue that some of the steps here aren't authentic. That's true but it does make for great pizza cooked in a normal oven with minimal fuss.
The dough
This makes enough dough for 2 x 10 inch thin-crust pizzas
You will need:
3 cups of flour (ideally Italian 00 or strong/bread flour)
1.25 cups warm water (quick tip- if you have a froth thermometer for a coffee machine, pop this into the water, it should gauge 105-110 Fahrenheit)
1 teaspoon quick dried yeast
1 tablespoon olive oil
Pinch of salt
1/2 teaspoon dried red chilli flakes (optional)
To make the dough, place flour and salt into a bowl and make a well in the centre. In a jug, sprinkle yeast onto water and allow to rest for a few moments until the yeast "blooms" and the mix starts to froth slightly. Pour the yeast mix into the flour and combine lightly, ideally by hand. Add the olive oil and chilli flakes, if using. Continue combining until all the ingredients are fully incorporated and knead. When you have a smooth, elastic ball of dough, transfer to a large, clean bowl that has been lightly dusted with flour and cover with cling film. Leave the bowl in a warm room for 1.5-2hrs or until the dough has doubled in size.
You may find that you have to add a little more flour or water as you go along to get the dough to come together, this is normal.
Once the dough has risen, turn out onto a floured surface, knock back the dough to remove air bubbles and knead for at least five minutes.
If, like me, you have a breadmaker with a dough setting, you can put in the yeast, add water, allow to bloom then add the other ingredients. My machine gives me a ball of perfectly proved, kneaded dough in 90 minutes.
At this stage, you can divide the dough in two and refrigerate or freeze one for later.
If you have a pizza stone, great. Bake your pizza on that according to manufacturer's instructions. If, like me, you have neither room nor desire for such an item, don't worry, you can get crispy, evenly cooked pizza using this method.
Place your largest cookie sheet/roasting tray/pizza sheet into your oven UPSIDEDOWN and switch on to the highest setting. Allow to heat for 45-60 minutes.
Pizza sauce
Yes, I cheat a lot here.
This makes enough sauce for one pizza.
4 tablespoons of passata
1/2 teaspoon dried oregano
1/4 teaspoon dried red chilli flakes (optional)
In a small saucepan, combine the ingredients and stir continually while heating. Take the sauce off the heat as it gets to boiling stage. Allow to rest while you're rolling your dough.
Didn't think this recipe was inauthentic enough? Wait til you see what's coming next.
Once the oven is ready, place your dough onto a piece of parchment/grease proof paper dusted with flour. Using a floured rolling pin, turn the paper clockwise slightly as you roll to give you the best chance of getting a somewhat circular base. It should be rolled very thinly. Spread half of the tomato sauce onto the pizza base and place the base AND parchment onto the tray in the oven. Allow to bake for 6 minutes.
After six minutes, remove the base (and parchment- think of them as sisters at this stage, they go everywhere together) and place back onto your countertop. Put a second piece of fresh parchment on top of the pizza dough and, bear with me here, using your rolling pin, firmly roll the half baked dough between the two pieces of parchment.
Yes, it's unorthodox but it really works. Knocking all the air out of the pizza at this stage prevents the pizza from rising any further and means you end up with a base that is perfectly cooked all the way through but very thin and crispy.
If I had an Italian grandmother, she would be turning in her grave.
Spread the remaining sauce on your pizza and add your toppings. My favourite is a Pizza Piccante inspired by my favourite Italian restaurant- mozzarella, Parma ham, pepperoni, red peppers, finely sliced fresh red chili, and oregano.
I prefer the blocks of processed mozzarella, the fresh balls may taste best in salads but I find they make the dough too soggy for pizza.
Another I love involves using olive oil instead of tomato sauce then topping the dough with beetroot chutney, goats cheese, Parma ham, red onion marmalade, and very thinly sliced slivers of pear.
Once topped, return your pizza to the oven and bake until the topping are cooked through and the cheese is bubbling- approximately 8-10 minutes.
No comments:
Post a Comment