fior de latte - or mozzarella- 375 g cut into small cubes
olive oil - glug for top of each pizza
fresh basil - 4 leaves for each pizza
Instructions
To make the dough, add the flour to a large mixing bowl and
make a crater in the center, so that it looks like a little mount
vesuvius. Dissolve the yeast in the water and pour it into the
middle of the crater. Using your hands, start pushing the
flour into the water. when it reaches the consistency of
custard, add the salt, then continue mixing until it comes
together as dough. On a clean work surface, knead the
dough for 10 to15 minutes. Leave to rest for 10 minutes and
knead for another 10 seconds.
Compact it into a ball, tucking the dough in on itself and cut
into 250g balls. - each 250g ball should give you a 30cm
circular base. Leave these to rest on a large tray or
chopping board under a sheet of cling film, at room
temperature, for at least eight hours, although 24 hours is
best.
Make the base. In Naples, rolling out a pizza is a cardinal sin,
but we'd recommend using a rolling pin if you're doing this
for the first time. Just don't roll to the edge of the dough –
that stops it from getting a nice crust.
To make the sauce, it's really important you use good quality
tinned Italian plum tomatoes. We use San Marzano tomatoes
from Campania. No need to cook them- just blitz them up
with a pinch of salt and the basil, keeping a bit of texture.
To heat the bottom of the pizzas and add the toppings, turn
the oven on full blast until it's properly hot, then switch over
to the grill. Heat up a large frying pan on the hob. Add a
pizza base to the pan without oil. Cook until the bottom of
the base has browned and the crust has slightly risen – this
should take between 90 seconds and a minute.
Meanwhile, ladle on a thin layer of tomato sauce, leaving
2.5cm around the edge for the crust to rise. Sprinkle over a
pinch of grated parmesan, then add mozzarella -or even fior
de latte if you can find it.
Less is more with the toppings – a glug of olive oil on top
and three or four leaves of basil is all you need – but you can
also add some spicy sausage if you like- we use a soft
Calabrian pork sausage called nduja -chorizo is good, too.
To heat the top, put the pan under the grill, as close to it as
possible, and cook for another minute or so until the cheese
has melted and the top crust has browned and risen.
Serve hot and repeat with the rest of the dough.
Originally Submitted
12/13/2016
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