(Oldstuff) Pizza
I love authentic Italian style pizzas and this is the recipe I use for best authenticity.
Serves: 1 or 2 per pizza. The recipe below is makes 3 pizzas.
Ingredients:
- 2 Teaspoons Dried Yeast
- 400g Unbleached flour
- 1 Teaspoon Salt
- 250ml of Passata
- Chilli Oil or Extra Virgin olive oil
- 1 or 2 chillies to taste
- 1/2 onion, chopped very finely.
- 1 clove garlic
- 1/2 teaspoon dried Oregano
- + Toppings!
Method:
Mix the yeast with 60ml of warm water in a large bowl and stand for 10 minutes. Then add 100g of flour and stir thoroughly. Cover and leave to stand for 1 hour.
Add the salt and the rest of the flour to the mix along with 230ml of warm water. Knead the dough until the texture is consistent and then divide into 3 pieces. Place the pieces o n a board or surface and cover. Allow the dough to rise for 2 hours (size should double).
While the dough is rising create the tomato sauce...Gently heat the onions, crushed garli c, chillies and a teaspoon of oil in a pan for a couple of minutes. Add the passata. Simme r for 25 minutes then allow to cool.
Once the dough has risen, knead each individual part for 5 minutes or so then roll out to a thin circle around 10 inches wide.
Now rub the chilli or olive oil over the base - this prevents the tomato sauce from makin g the base go soggy. Anyway, now cover the base with the tomato sauce. Don't put to much o n, you will probably have some sauce left over.
Now chuck the cheese on - I prefer to use buffalo mozzarella. Sprinkle with a little ore gano.
Now time for the toppings....Italian pizzas aren't supposed to be massively covered in to ppings, so don't go over the top...My favorite are:
- Capers, olives, anchovies, hot chilli peppers and optionally mussels.
- Ham, pineapple and sweetcorn.
- Marianated chicken & rocket (without cheese).
Once topped, place in an oven pre-heated to gas mark 9. For best taste cook on a pre-hea ted stonebase. Cooking time should be around 4 to 5 minutes.
Accompany with a nice italian red wine and serve with Chilli oil.