P IS FOR PIZZA!
FEATURING A ROASTED YELLOW TOMATO AND PESTO PIZZA
AND A GORGONZOLA, HONEY, AND WALNUT PIZZA
MAKING PIZZA DOUGH FROM SCRATCH COULD SOUND SCARIER THAN A PINEAPPLE PIZZA DEBATE, BUT IT’S ACTUALLY A PIECE OF CAKE—OR SHOULD I SAY A SLICE OF PIE? WHETHER YOU WANT A MORE DEVELOPED OVERNIGHT RESTED DOUGH, OR YOU NEED TO PULL SOMETHING OFF IN A COUPLE OF HOURS, THESE RECIPES WILL TAKE YOU TO PIZZA HEAVEN.
MAKES 6 PIZZAS II TIME: 2 H ++ II DIFFICULTY: EASY, BUT REQUIRES PRACTISE
FOR THE DOUGH
600g water
1000g 00 pizza flour (or plain flower of you can’t find 00)
30g salt
2g fresh yeast / 1-2g instant dry yeast
Squeeze of honey
First, a short lecture on the water-flour ratios. The amount of water you use can significantly impact the dough's fermentation process. A higher hydration level can speed up fermentation, influencing the flavor and texture of your pizza crust, making it fluffier and tastier. Usually you’ll find recipes with 60%-70%-80% hydration ratios. I think 60% is good enough to start as the dough will be easier to work with.
Note that you can do this mixing process by hand or using a mixer with the hook attachment on. Again, it depends how committed you are and how much time you have. Either way, you are cool. You are not a lesser pizza maker for using a machine.
Here you will find the overnight dough making process, and I’ll add a note on the steps where you can say ‘fuck it!’, and cut down your raising or fermentation time.
Step 1
Pour all the water into a large mixing bowl, of your mixer bowl, then add the yeast and a small squeeze of honey to get it going. Stir until the yeast dissolves. Dump in 500g of flour and mix with your hands, or let the mixer do its job, for about 30 seconds until it all comes together.
Step 2
Add the remaining 500g of flour and mix for another 30 seconds. Toss in the salt and mix again for another 30 seconds until the dough is well combined.
Step 3
Turn the dough out onto your counter and knead by hand for 10 minutes. Cover the dough with a tea towel and let it chill on the counter for 10 minutes.
Step 4
Shape the dough into a smooth ball, cover it tightly with a lid or plastic wrap and let it rest at room temperature overnight, up to 16 hours. Now, if you don’t have time for this, let it rest for just 1 and a half hours.
Step 5
After this time, divide the dough into 250g portions using a dough cutter or knife. Shape each piece into a ball and place them in lightly oiled containers or on a clean tray. Cover and let them proof at room temperature for 8 hours, or 1 hour if you don’t have time. You could also refrigerate the dough balls for an extra day or two, then take them out at least 6 hours before baking.
Step 6
Preheat your oven with a pizza stone or pizza steel inside, on the middle rack, for about an hour, cranking it to the highest setting. Shape a dough ball into a round pizza the best you can (watch a YouTube video to get ideas), add your toppings lightly, and transfer it to a floured pizza peel (use a smooth and big enough chopping board if you don’t have. Peel) to prevent sticking.
Step 7
Make sure the pizza moves freely with a quick shuffle test. Transfer the pizza to the preheated stone or steel in the oven.
Step 8
Bake until it looks like a pizza you would eat, turning it a couple of times during the process. Not all ovens heat evenly. Remove from the oven, wait, let it cool down, then eat.
Fuck yeah! Enjoy!
ROASTED YELLOW TOMATOES AND PESTO PIZZA
This pizza uses green pesto instead of tomato for the base. And it’s fucking epic. You will need:
A few tablespoons of green pesto
5 Yellow tomatoes (red can work as well)
1 ball of fresh mozzarella
Fresh basil leaves
Grated parmesan
Preheat your oven while you prepare the toppings. Quarter the tomatoes and toss them in olive oil, salt, and pepper. Place them in an oven-proof skillet and roast for about 15 minutes, or until they start to char. Take the skillet out and let the tomatoes cool.
To assemble the pizza, shape your dough and spread the green pesto evenly over the base. Break the mozzarella ball into pieces and scatter them around. Drizzle with a bit of olive oil and bake until the pizza is done.
Once out of the oven, top with grated parmesan and fresh basil leaves. Enjoy, then get ready to make another because you'll definitely want seconds!
GORGONZOLA, HONEY, AND WALNUT PIZZA
I’m a sucker for this pizza. The savoury sweet combo makes it very addictive. You will need:
A small block of gorgonzola
1 ball of fresh mozzarella
Crushed walnuts
Grated parmesan
Honey
Ruccola / Rocket / Aarugula (or whatever they call it in your country)
2 Tablespoons of tomato sauce (optional)
Preheat your oven and prepare your pizza dough.
First, crumble the gorgonzola into small pieces and tear the mozzarella ball into chunks. Spread the mozzarella pieces evenly over the pizza dough and add the gorgonzola crumbles next, ensuring they're well distributed.
Bake the pizza in the preheated oven until the cheese is bubbling and slightly browned.
Once the pizza is out of the oven, sprinkle the walnuts and add a generous drizzle of honey. Add a few scattered dollops of the tomato sauce (I like it but you don’t have to) and the grated parmesan over the top. Finish with a handful of fresh arugula for a peppery kick.
Slice, serve, and fuck yeah! Enjoy!
