Pizza from Sardinia

I have put this recipe under my ” Brunch or Supper? …whatever…you are lazy and greedy” category. The reason being if you prep this easy-amazing-trust worthy- dough once…then it goes a looooong way. You can have 2 or 3 amazing-pizza-nights during the week, in less than 30 mins.

I know pizza recipes are ALL OVER the internet but this is the best pizza base recipe:  😉

It rises!

Leaving the dough in a fan oven of 50C creates the right warmth. It rises!

oiyoufood.com

Left: Spicy pasata, red pepper, red oninons, salami, parmesan and olive oil on top
Right: Mozzarella, spinach, garlic and egg in the middle of it

spicy sausage meat balls pizza

spicy sausage meat balls pizza

the spicy one- great with cold bear!

the spicy one- great with cold bear!

(It’s from Jamie Oliver Italian trips and I quote from him: “This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread”

INGREDIENTS:

  • 800g strong white bread flour or Tipo ’00’ flour, plus 200g finely ground semolina flour
  • 1 teaspoon fine sea salt
  • 2 x 7 g dried yeast sachets
  • 1 tablespoon golden caster sugar
  • 4 tablespoons extra virgin olive oil
  • 650 ml lukewarm water

METHOD:

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Thanks for looking and come back soon!

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This entry was published on January 13, 2013 at 2:10 pm. It’s filed under All the Recipes jumbled up!, AWAY AND ON THE ROAD, VEGETARIAN and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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