CHAPTER TWENTY Pizza

DOUGH

1. Yeast

2. Scone

Toppings

3. Basic

4. Margherita

5. Mushroom

6. San Morenico

7. Calzone

The Art of the Pizza

PIZZA DOUGH

1. PIZZA DOUGH YEAST

700 GRAMS

(SUFFICIENT FOR 2 X 20 CM ROUNDS)

Ingredients

Flour                                                                    400 g

Yeast                                                                      25 g

Water                                                                 250 ml

Olive oil                                                             20 ml

Salt pinch

Method

1. Sieve together the flour and salt.

2. Heat the water to 25°C.

3. Dissolve the yeast in the water.

4. Make a bay in the flour add the yeast mixture and olive oil and mix to a smooth pliable dough.

5. Oil a polythene bag, place the dough in the bag and leave it to rest for one hour.

6. Remove the dough from the bag and knead it for 5 minutes when it will be ready for use.

2. PIZZA DOUGH SCONE

700 GRAMS

(SUFFICIENT FOR 2 X 20 CM ROUNDS)

Ingredients

Flour                                                                    400 g

Baking powder                                                    15 g

Margarine                                                           150 g

Water                                                                  150 ml

Salt pinch

Method

1. Sieve together the flour, baking powder and salt.

2. Rub in the margarine to a sandy texture.

3. Make a bay and add the water.

4. Mix to a firm paste when it will be ready for use.

Note: This dough does not achieve the traditional texture or flavour associated with the traditional Italian yeast dough but is much quicker to produce.

3. BASIC PIZZA

8 PORTIONS

Ingredients

Tomatoes                                                       300 g

Red peppers                                                  100 g

Green peppers                                              100 g

Onions                                                            100 g

Garlic salt and oregano

Olives                                                               20

Mozzarella cheese                                        300 g

Oil                                                                   50 ml

Pizza dough yeast                                         700 g

Method

1. Peel and finely chop the onions.

2. Remove the core and seeds from the peppers and cut the flesh into small dice.

3. Blanch and skin the tomatoes, remove the seeds and cut the flesh into small dice.

4. Cook the onions and peppers in the oil without colouring until tender.

5. Add the tomatoes, garlic salt and oregano.

6. Roll out the dough into 2 rounds 20 cm in diameter.

7. Spread the mixture on the prepared bases.

8. Top with grated mozzarella cheese and sliced olives.

9. Cook in an oven at 200°C for 15 minutes.

10. Cut into portions and serve immediately.

Note: Tinned tomatoes can be used in place of fresh. They should be well drained and roughly chopped.

4. PIZZA MARGHERITA

8 PORTIONS

Ingredients

Tomatoes                                                               300 g

Mozzarella cheese                                                300 g

Parmesan cheese                                                   40 g

Basil

Garlic salt

Method

1. Blanch and skin the tomatoes, remove the seeds and cut the flesh into small dice.

2. Roll out the dough into 2 rounds 20 cm in diameter.

3. Grate the cheese mix with the tomato and sprinkle on the prepared bases leaving a 1 cm border uncovered around the edge of the dough.

4. Top with grated parmesan cheese, basil and garlic salt.

5. Cook in an oven at 220°C for 15 minutes.

6. Cut into portions and serve immediately.

5. MUSHROOM PIZZA

8 PORTIONS

Ingredients

Tomatoes                                                               300 g

Button mushrooms                                              300 g

Mozzarella cheese                                                  80 g

Oregano

Garlic salt

Pizza dough yeast

Method

1. Blanch and skin the tomatoes, remove the seeds and cut the flesh into small dice.

2. Finely slice the mushrooms and saute in the butter for 2 minutes without colouring.

3. Roll out the dough into 2 rounds 20 cm in diameter.

4. Brush over the surfaces with a little oil.

5. Sprinkle with the tomatoes and mushrooms leaving a 1 cm uncovered border around the edge of the dough.

6. Add a layer of sliced mozzarella cheese and sprinkle with garlic salt and oregano.

7. Cook in a hot oven 200°C for 15 minutes.

8. Cut into portions and serve immediately.

6. PIZZA SAN MORENICO

8 PORTIONS

Ingredients

Tomatoes                                                               300 g

Mozzarella cheese                                                300 g

Parmesan cheese                                                   40 g

Anchovies                                                                  16

Garlic salt

Marjoram

Oregano

Pizza dough yeast                                                 700 g

Method

1. Blanch and skin the tomatoes, remove the seeds and cut the flesh into small dice.

2. Roll out the dough into 2 rounds 20 cm in diameter.

3. Brush over the surfaces with a little oil.

4. Spread with the tomato leaving a 1 cm uncovered border around the edge of the dough.

5. Add a layer of sliced mozzarella cheese and arrange the fillets of anchovy to form a trellis pattern.

6. Sprinkle with garlic salt, marjoram, oregano.

7. Cook in an oven at 220°C for 15 minutes.

8. Cut into portions and serve immediately.

9. Calzone

2 PORTIONS 

Ingredients

tbsp olive oil                                                                ½

garlic clove , crushed                                                  1

passata                                                                     200ml

small bunch basil , leaves picked                              ½  

slices Parma ham , torn into bite-sized pieces      2

sundried tomatoes , chopped                                  30g   

mozzarella , torn into chunks                                 50g   

pizza dough                                                               440g

Method

1. Heat oven to 220C/200C fan/gas 7. Heat the oil in a saucepan, add the garlic, fry for 1 min until golden, then add the passata and half the basil leaves. Bring to the boil and cook until it is reduced to a thick sauce, so around 3 mins. Stir in the Parma ham and sundried tomatoes, season, then set aside to cool a little.

2. Roll out the pizza dough to two 12-15cm circles, then split the mixture between them, piling it onto one side. Top with the mozzarella and remaining basil.

3. Close the calzone, pulling the side without the filling over, then crimp around the edge, so it looks like a giant Cornish pasty. Transfer to a floured baking sheet and bake for 15 mins until golden and puffed up.