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:
Mix all ingredients together and knead to soft dough.
Rest for 45 min at 30˚C to prove.
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)
Blend the peeled tomatoes.
Heat oil in a sauce pan, add garlic, sweat, add tomato puree & simmer to get the right consistency.
Adjust seasoning.
Roll out pizza dough to ½ cm thickness, spread a thin layer of tomato sauce and top with desired toppings.
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.
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


