Pizza 3 Ways

August 31, 2018

 

 

‘When the moon hits your eye like a big pizza pie that’s amoreeee’... good old Dean Martin knew what he was talking about eh?  Nothing beats a fresh out of the oven, delicious homemade pizza.  It’s pure amore.

Well here it is.  A delightful recipe for pizza dough (you’ll get 3 large pizzas out of this recipe) and a beautiful tomato base sauce to go with them.  I’ve made a cream cheese stuffed crust one as well- it’s so easy, just follow the method below!

So preheat-o your forno and channel your inner Italiano!

 

Makes 3 Large Pizzas

Difficulty: 2/5

Prep time: 1 hour 30 minutes (includes rising)

Total time: 1 hour 45 minutes

 

For the Pizza Dough:

750g strong bread flour, plus extra for kneading

14g fast action yeast (2 sachets)

14g salt

90ml olive oil

500ml water

Equal amounts of semolina and flour (for dusting and shaping the pizzas at the end)

 

For the Pizza Sauce:

2 tsp olive oil

1 clove garlic, crushed

400g can crushed tomatoes (I pureed chopped tomatoes as I didn’t have crushed!)

2 tbsp red wine

2 tbsp tomato puree

2 tsp sugar

1 tsp oregano

1 tsp basil

Salt & pepper to taste

 

For the Philadelphia Stuffed Crust Pepperoni Pizza:

Half of the prepared homemade pizza sauce for the base

150g Philadelphia cream cheese, beaten and then filled into a piping bag fitted with a round tip

Grated cheese (I used mozzarella and cheddar)

Pepperoni slices

Red onion (optional)

Drizzle of olive oil

Salt & freshly ground black pepper to taste

 

For the BBQ Chicken Pizza:

A few squidges of your favourite BBQ sauce for the base

Grated Red Leicester cheese

Grated Mozzarella cheese

Cooked chicken breast, shredded

Half a green pepper, sliced

Red onion, sliced

Handful of tinned sweet corn

Drizzle of olive oil

Salt & freshly ground black pepper to taste

 

For the Bacon Supreme Pizza:

Half of the prepared homemade pizza sauce for the base

Grated Mozzarella cheese

2 mushrooms, finely sliced

Half a green pepper, sliced

Red onion, sliced

Small handful of pitted black olives, sliced

2 rashers streaky bacon, chopped

Sprinkle of dried oregano and/or basil

 Drizzle of olive oil

Salt & freshly ground black pepper to taste

 

Method:

  1. Make the pizza dough.  In a large bowl, whisk together flour, yeast and salt and make a well in the centre.  Pour in the water followed by the olive oil and bring together using your hands until the dough starts to come together.  Turn out onto a lightly floured surface and knead for 5-10 minutes until smooth and springy to the touch.  Place the dough in large bowl that has been slightly greased with olive oil, cover loosely with some cling film and set aside in a warm place to prove for 1 hour or until doubled in size.

  2. Make the pizza sauce.  In a medium saucepan over a medium heat, sauté garlic and olive oil until fragrant, around 1 minute.  Add in the crushed tomatoes, red wine, tomato puree and herbs.  Bring to a gentle boil, turn down the heat and simmer for 3-5 minutes.  Season with salt & pepper to taste. Set aside to cool.

  3. Dust a clean surface with equal amounts of semolina and flour and tip out the dough.  Divide into 3 and begin shaping the pizzas using the palm of your hand and pressing down in the middle, rotating the dough as you go. Use your other hand to stretch the dough as far as you can (without it tearing!) with each turn.  You could use a rolling pin to make it easier, but if you want to keep it traditional, use your hands!  You could try the throwing-it-in-the-air technique if you dare, but I’m yet to have any luck with that!  I end up wearing it rather than baking it.  Sigh.

  4. Preheat the oven to 240°C/220°C fan and dust 3 pizza trays with fine semolina.  If you have pizza stones, then I’d suggest whacking them in the oven while it heats up.

  5. Ladle the pizza sauce over two of the pizzas, leaving one with a 1cm border of dough and the other with a 3cm border (this will be the stuffed crust pizza).  Add BBQ sauce over the third pizza base.  Pipe cream cheese around the edge of the base with the 3cm border and fold the sides over to tuck in the cheese, make sure it’s well sealed otherwise leakage is likely during baking!  Add the grated cheese and toppings to the pizzas. Drizzle over a little olive oil and finally sprinkle over some salt and freshly ground black pepper.  Bake for 10-15 minutes until golden and crisp.

  6. Slice and serve. Fantastico!

     

     

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