Makes 2 Pizzas, can be easily multiplied for more
Pizzas are like people, we come in all shapes and sizes, we all have different dietary requirements, some people prefer fat and squishy and some people prefer thin, some people find solace in cheese, cheese and more, melting oozing cheese, dripping down your fingers, some people like their pizzas like their partners – meaty. So, before we wipe away the drool that is making it’s way from our chins to the floor, the search for the perfect pizza is impossible and completely down to the taster. This is, what we believe, slightly better though not too different to our ‘New York’ style pizza recipe. We had a look at many different recipes for pizza dough and, after a few changes here and there, this is our favourite.
You Will Need:
- 250g strong white bread flour or tipo 00 flour, plus extra for dusting
- 1/2 teaspoon sea salt
- 3.5g or 1/2 7g sachet dried yeast
- semolina dusting, for dusting
Mix the flour and salt together in a large bowl. Add the years to about 162 ml of lukewarm water and stir until it dissolves. Mix the flour gradually until you get a rough dough, shape it into a ball and set aside, covered with a tea towel for 5 minutes.
Next on a flour dusted surface or knead the dough for about 8-10 minutes. Alternatively if you have a space-age machine that will do it for you, that works just as well. Split the dough into two even-sized pieces before kneading each one for a further 2 minutes. After this you should have a smooth, elastic dough which should just rise back gently if you dip your finger lightly into it.
cover a clean tray with semolina and place each ball onto it before covering with a damp tea towel and leave it for about 2 hours in a warm place, until it’s doubled in size.
The sauce is the same as our previous post but for ease we’ll put it here as well –
You will need:
- 1 can of chopped tomatoes (or six whole fresh tomatoes, chopped)
- 1 red onion diced (white would work too)
- 2 cloves of garlic
- 1 chilli
- a couple of sprinkles of oregano
- a dash of balsamic vinegar (optional)
- a pinch of salt and pepper
Heat up a splash of oil in a small saucepan whilst you chop the onion, garlic and chilli. Gently fry for 3-5 minutes, until onions are translucent, then add your chopped tomatoes. If you’re using fresh tomatoes you may need a splash of water, and leave to simmer, stirring every couple of minutes.Season with oregano, salt, pepper and if you fancy the balsamic then go for it! We also like to use a little fennel or basil occasionally to mix it up.
Once all the tomatoes are softened nicely and your sauce has been simmering for about 10 minutes we like to blend everything. It’s optional but we find it makes for a nice texture, as well as spreading the flavours evenly throughout the sauce.
As far as cooking goes, heat your oven up as much as possible, placing a pizza stone in it straight away if you have one. If you don’t make sure whatever flat surface you’re using gets nice and hot. Then, just before you put the pizzas in, turn it to grill so that the heat comes directly onto it from above. Watch your pizza because it’ll cook in about 6 minutes but you might want it crunchier or softer. Remember it’s up to you!
But a word from the wise – don’t put too much topping on your pizza, remember, you have to get it from the table to the oven. Another piece of advice here is, if you don’t have a paddle to move your pizza make one using a cardboard box, flattened and sprinkle with plenty of semolina. roll your dough on the box, assemble the pizza and then slide it (you may need a bit of force) onto your heated up surface and then under the grill.