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Artisan Pizza

November 17, 2019

 

Pizza dough

 

Flour ( plain flour or whole meal flour)                     250gm

Yeast                                                                           5gm

Salt                                                                              4gm

Water                                                                          150 - 170ml

Olive oil                                                                      15ml

 

Pomodoro

 

Tomato                                                                        ½  kg

Garlic                                                                          4 cloves

Olive oil                                                                      50 ml

oregano

Salt                                                                              A/R

 

Method:

 

  1. Mix all ingredients together and knead to soft dough.

  2. Rest for 45 min at 30˚C to prove.

  3. Blanch tomatoes (place tomatoes in boiling water, let the water come to a boil – remove the tomatoes & put in cold water and remove the skin)

  4. Blend the peeled tomatoes.

  5. Heat oil in a sauce pan, add garlic, sweat, add tomato puree & simmer to get the right consistency.

  6. Adjust seasoning.

  7. Roll out pizza dough to ½ cm thickness, spread a thin layer of tomato sauce and top with desired toppings.

  8. Bake at 280˚C in a well preheated oven for 4-5 min. brush the edges with olive oil and sprinkle some oregano, when done.

  9. The base of the pizza must be crisp; hence the pizza must be baked on the base of the oven or on a preheated griddle.

 

Toppings

 

Margherita

Tomato sauce, mozzarella & oregano

Peperone con pollo

Tomato sauce, mozzarella, Peppers & chicken

Funghi

Tomato sauce, mozzarella, sliced mushrooms & thyme

Mare

Tomato sauce, mozzarella, mussels, prawns and squid

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