It’s been a while since I made pizza but the results were awesome tonight. I turned up my oven to 300 degrees and got cracking!
- 250g strong bread flour
- 1 yeast sachet
- Good pinch of salt
- Tsp sugar
- 150-200ml warm water
I mixed the above ingredients together and let it rise in a warm place for 25 minutes. I rolled it dead thin (the dough makes two pizzas and a batch of dough balls) onto semolina covered worktop. I made a sweet tomato base from fresh yellow and red tomatoes. Yum! Dead easy, boil some water and soak the tomatoes in it for a few minutes and peel off the skin. Chuck them in a pan chopped up with some oil and garlic. Reduce down until it looks thicker and sweeten with sugar if needed. I plopped the sauce on, mozzarella, capers and pancetta. Bake in the oven for about five minutes and sprinkle with rocket and basil leaves. Done! Took no time at all.
Pizza needs good wine. FACT!
Can’t beat a good pizza. They’re super fast to make and super fast to eat! The dough contains:
- 250g strong bread four
- 1 packet dried yeast
- pinch of salt
- 2 tsp sugar
- 150ml tepid water
Make a soft dough and knead on a floured surface for 10-15 minutes until nice and smooth. Prove for 20 minutes and then roll out onto a polenta covered surface. The polenta prevents the dough from sticking to the worktop (really important, I’ve made many a boob doing this – if you do mess up though, just roll up your pizza and pretend you meant to make a calzone all along). The beauty of pizza is you can make it your own. I used some cooked off spinach, anchovies, taleggio and a runny egg (idea stolen from Angela Hartnett – what a wonderful woman she is!). I keep my baked tray (also covered in polenta) in a very hot oven (220°C) and then place the pizza on, crack the egg in the centre and place in the oven. The pizza takes ~4-6 minutes to cook depending on how good your oven is. If you can rescue your pizza before the yolk cooks through then you’re winning!
Other topping combinations I’ve tried include:
- asparagus tips
- a drizzle of garlic infused olive oil
- tomatoes cooked down with a bit of sugar and garlic
But there’s so much more to discover. I try not to make pizza too often to prevent the likelihood of turning into a blue whale overnight. It’s definitely a treat and goes very well with a good big glass of Chianti. Buon appetito!