Pizza – is there an occasion that isn’t perfect for pizza?
The holder of all truth and knowledge on the net, Wikipedia, states that pizza ‘has existed since time immemorial’. Can’t be too bad then huh. I think those in days gone by would quite fancy the pizza’s below in fact… particularly the ‘fresh fig, parmesan, rocket and prosciutto’.
Ingredients – Pizza Dough
800g strong white bread flour
200g semolina flour or strong white bread flour
1 level tablespoon fine sea salt
2 x 7g sachets of dried year
1 tablespoon caster sugar
650ml lukewarm water
1. Combine flours and salt on a clean surface and make a well in the centre.
2. Add year and sugar to tepid water, mix with a fork and leave for a few minutes before pouring into the well.
3. Using a fork and circular movement, slowly bring in the flour from the inner edge of the well and mix into the water.
4. When the dough comes together and too hard to mix with your fork, flour your hands and begin to pat into a ball. Knead the dough by rolling it backwards and forwards. Repeat this for approximately 10 minutes until the dough is smooth and springy.
5. Flour the dough, cover it with cling film and let it rest for 15 minutes at room temperature.
6. Divide the dough into as many balls as you want to make pizzas.
7. Preheat the oven to 250c.
8. Apply toppings.
9. Cook until crisp and golden
Ingredients – Salami and goats cheese
Shaved salami
Torn pieces of goats cheese
Sliced mushrooms
Torn basil
Ingredients – Potato and rosemary
Tomato sauce
Potato that has ideally been sliced into paper thin pieces with a mandolin
Finely chopped fresh rosemary
Extra virgin olive oil
Sea salt
Freshly cracked black pepper
Ingredients – Fresh fig, parmesan, prosciutto and rocket
Fresh fig, cut into strips
Shaved prosciutto
Handful rocket
Shaved fresh parmesan cheese
Extra virgin olive oil
Sea salt
Freshly cracked black pepper
Balsamic glaze or just balsamic vinegar
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