I love Italian food, and Pizza is top of the list. Having spent quite a bit of time in Italia, and of course Naples the home of the Pizza its hard not to love it. Thin crispy bases, rich sauce and delicious toppings. It’s hard to make your own pizza, and make it as good as one in Italy without your own pizza oven, but you know what I darn well try!
I recently discovered a new pizza dough recipe from an Australian baking book that my mum bought, its by the owners of the Bourke Street Bakery. http://www.bourkestreetbakery.com.au/ . This recipe is great because it doesn’t require you to make the dough in advance as there is very little rising time involved. You can make the dough as thick as you want, if you like crispy then just put a bit more elbow grease in when rolling the dough out, or if you want something thicker then you can and you end up with a lovely crispy light base!
So how to you make it I hear you say!
600g stong flour
15g sea salt
20ml olive oil
This should make 2 large pizza bases.
The making is easy, put all the ingredients in a bowl and mix together until combined ( you can use an electric mixer if you like). You want the dough to come away from the bowl and have a silky smooth texture. Place the dough in a bowl sprayed with oil and cover, place it in a warm place and set aside to prove for 20mins.
Preheat the oven to 220C, and grease two 36 x 26cm rectangular baking trays. Divide the dough into two portions and roll out with a rolling-pin, you want it about 3mm thick for a nice crispy base. You may want to do this in stages, letting the dough rest in between rolling. Gently transfer to the trays, and set aside for a couple of minutes.
Top the pizza with your favourite base ( mine usually consists of passata, fresh chopped tomatoes, tomato puree, garlic and herbs), mozzarella and one or two toppings.
Set aside for 20mins to prove and then pop in the oven for 15mins. If you have a pizza stone then slide the pizza onto the stone after 8mins, you will only need to cook it for another 3mins on the stone.
This recipe always works out! I usually add herbs to the base mix before proving to add a little extra flavour.
You can freeze the dough which is great so you can have home-made pizza all the time 🙂
Get your Italian on and make a pizza!