Thursday, August 27, 2009
2 tsp active dry yeast
½ tsp caster sugar
1 ½ cups/ 12flo oz warm water
4 cups/ approx. 1lb 4oz plain or all-purpose flour
3 tbsp extra virgin olive oil
1 tsp salt
1 tbsp olive oil
1 large clove of garlic, crushed
400g/ 14oz tin of crushed tomatoes or passata
2 tsp dried oregano
Pinch of chilli flakes (optional)
1 tsp of sugar
Salt and pepper
2 balls of buffalo mozzarella, sliced (if using all the dough)
Fresh basil leaves
Maldon sea salt
Drizzle of extra virgin olive oil
Meanwhile put the flour & salt in a large bowl and make a well in the middle. Add the olive oil and then the yeast mixture.
If you are using a stand mixer attach the dough hook and mix on slow until the dough forms a ball. At that point allow the dough to be kneaded for a further 2-3 minutes. If you are kneading the dough by hand, slowly incorporate the yeast and oil mixture with the flour and then knead until it begins to form a smooth dough.
Transfer the dough onto a floured board or work surface and continue to knead until it is smooth and elastic – you shouldn’t need to do this if you used a stand mixer. (It should be soft to the touch and should spring back if you press it gently.)
Sprinkle a little flour into a large bowl and then put the dough into it. Cover with a clean dish towel and set aside in a warm place for at least 1 hour or until the dough has risen and doubled in size.
While the dough is rising, make the tomato sauce. Heat the oil in a pan and add the crushed garlic. Gently sauté for a minute, being careful not to brown it. Add the tomatoes to the garlic along with the oregano, chilli (if using), sugar, salt and pepper. Stir well then leave to simmer and reduce slightly for 30 minutes. When it looks ready, taste to check the seasoning and then set aside to cool.
To barbecue the pizza, divide the dough into 2 pieces for 2 large pizzas or 4 for smaller ones. Roll out each piece of dough on a floured surface until you get the thickness that you like (thin works really well). Brush the top of one large pizza (or two small ones) with some olive oil then place the oiled side on a preheated barbecue over a very low heat. While the under side is cooking brush the top with some more olive oil. Once the bottom is golden brown, flip the pizza over then spoon the tomato sauce onto the cooked side (as much as you like). Top with some sliced buffalo mozzarella then put the lid down on the barbecue and leave for a few minutes, allowing the bottom to cook and the cheese to melt on top. When the pizza is ready, scatter over some fresh basil leaves, a drizzle of extra virgin olive oil and a good sprinkling of Maldon sea salt. Delicious!