September 18, 2016 by dgarnett2013
Pizza: A Year at Otter Farm by Mark Diacono
The dough freezes well. Or keep it in the fridge for a week or more.
GREAT with roast cherry tomatoes, roast peppers, mozz or burrata and ham. (Parma ham is great draped on pizza as soon as it comes out of the oven – so it wilts gently. Ditto rocket).
Makes 6 – 8 small pizzas
For the dough:
- 500g strong white bread flour
- 10g active dried yeast
- 10g salt
- 320ml warm water
- 1 tab olive oil
- A handful of plain flour, for dusting.
For the topping:
- 1 – 2 x 400g tins of chopped tomatoes
- A pot of pesto
- Choice of veg, cheese, ham, salami, fish, fruit (nectaries v good with Parma ham, blue cheese and parsley pesto).
- Olive oil
- Basil or other herbs
- Sea salt and freshly ground black pepper.
To make the dough: sift the flour into a bowl and mix in the yeast and salt.
Add the warm water and olive oil and mix to form a dough.
Lightly flour a work surface and knead the dough onto it until silky and smooth.
Transfer the dough in a large, clean bowl and cover with cling film or a damp cloth. Leave somewhere draught-free and warm to rise until doubled in size.
Whether it’s outdoors or in, get the oven as hot as it can be – ideally to 250℃.
Pinch off satsuma-sized pieces of dough and allow them to rest on your work surface for 15 mins or more – this will make rolling them easier.
When ready, roll the balls into thin, circular bases, about 5mm thick, and lay on a lightly floured baking sheet or baker’s peel.
Add your chosen toppings.
Bake until cooked – 7 – 10 mins in a standard domestic oven, 1- 2 mins in an outdoor wood oven.
Made the day we made and baked pizzas in the Cobb Oven at the Brockwell Community Garden.