It's A Nice A Slice...
It’s pizza night! Friday night in is the new night out. You’ve finished work and you fancy a beer and some easy food. Whilst we all know how to order a take-away, these homemade pizzas deliver both in taste and time.
We’ve stuck with a simple pizza dough from BBC Good Food and substituted 50g of white flour for rye flour. The result has slightly more crunch and a richer flavour. Although the dough has yeast this doesn’t mean you’ll be ending up with a fluffy monster of a base. Simply shape as thin as you dare and ensure you bake before it rises again.
Nowadays you can have anything and everything on your pizza, from every kind of processed meat known to man, to every style of international cuisine from China to Mexico. But for our toppings we’ve decided to keep things simple.
Both pizzas are topped with a homemade tomato sauce. A punnet of baby plum tomatoes sweated down whole in a little olive oil with a clove of crushed garlic, 4 or 5 sundried tomatoes, a tablespoon of tomato puree and a good grind of black pepper. Blitz to a smooth sauce or leave chunky, but don’t be tempted to add too much else. The toppings should be the stars of the show.
Pizza number 1 is a classic Neapolitan Margherita. According to th Associazione Vera Pizza Napoletanathere are three official variants of the Neapolitan and probably the most widely recognised is the Margherita. Tomato, sliced mozzarella, basil and extra virgin olive oil.
Pizza number 2 is inspired by one of our favourite veggie treats. Thin ribbons of courgette, red onion in rings and a scattering of crumbled feta. Once out of the oven, drizzle over a punchy herb oil. We’ve used basil, mint and parsley as well as red chilli, extra virgin olive oil and a splash of balsamic vinegar.
Bake directly on a pizza stone with your oven as hot as you can get it. There are plenty of commercial ceramic pizza stones out there, but we use an old terracotta tile. To ensure you’re pizza doesn’t stick coat your peel (we use a baking sheet) with semolina. Cook until crisp, about 8-10 minutes at 220 degrees centigrade.