I love good pizza. Everyone has their own take on what that is but for me it has a thin crispy base, good sauce (NOT tomato purée!) and simple but good quality toppings. It can be quite hard to find this so I like to make my own occasionally. It takes alot of time but there’s a real sense of satisfaction in doing it from scratch. Dissolving the yeast, seeing the dough take shape, and kneading & kneading it until the dough becomes stretchy and shiny and ready for a stint of relaxation while you make your sauce. It’s an arduous process, but one I am happy to indulge in when I have the time. And sometimes when I don’t, like last Saturday.
I had been preparing for a few days, stocking up on fresh yeast, Italian 00 flour, too many cheeses and various types of meat. A few words about these, Italian 00 flour is a must, if only because it’s what Italians use and they know what they’re doing. It’s a fine grind flour that’s high in gluten, which results in alot of bite. I take alot of time with my sauce as tomatoes test better the longer they’re cooked, this time however, I tried a new baked tomato sauce which needs very little attention and it worked really well. The toppings? Your pizza will be as good as these, I bought some San Daniele ham, as good as parma (if not better for my taste) but slightly darker and a little sweeter, some sliced piccante chorizo, some nice rocket, buffalo mozarella, a delicate fresh chevre, manchego (one of my favourites, you can substitute cheddar or something similar if you can’t get it), some really nice black olives & lots of basil.
So, what about the dough? Again, this can be a contentious issue. To add olive oil or not? I always used to but actually forgot it this time, and you know what? It was still really nice. So, I would say, really it’s up to you, but this time, I rolled my pizza really thin and the dough was really light and I can’t help but wonder if this was the absence of olive oil. I’ll know next time I make it and add it. I use fresh yeast, I think it gives better results & the dough rises better and faster. You can get it in health food shops normally, at least that’s where I get mine.
Push your domestic oven to it’s limits, heat it to the highest temperature, our flat was like a sauna! I like mine rustic, rolled as big and thin as I can get it and baked on a large tray that is the width of the oven. I am impatient and wanted to try everything so I made half and half pizzas so that I could try the flavours immediately.
How was it? At the risk of sounding cocky, great. No other adjective required. Washed down with some delicious wine that I brought back from Paris and followed with a good film, a great Saturday night.
Here’s the recipe. Continue reading