19 October 2011

Pizza Care

Dinner time and trust me this pizza dough took me most of today to perfect and the photo is not doing this dish any justice, let's just say I'm starting to despise my IPhone4- time to invest in a Canon 7D!

The pizzas I made this afternoon were too thick and I burnt them...

See what I mean?!

Great toppings but the bake and dough not good enough.

My Italian cameraman contacted me as soon as he heard about this and gave me some very helpful hints and tips. It was too late, I did not have sparkling water to add to the dough - sorry Fred.

I just pressed play and got on with what I had.

♬ '4' By Beyoncé 

Last time I made pizza I also had this diva on in the background and with her smashing new video out for 'Love On Top' I couldn't help but be a bit cheesy and get her back on!

Recipe for 4 large pizzas (1st photo). If you want chunky naan bread look a likes (2nd photo) just don't roll them too thin.

500g strong bread flour
1 packet of dried yeast (7g)
100g plain flour
20g caster sugar
300ml warm water

1 large red onion
300g fresh spinach
Red pepper pesto
Flat leaf parsley

: Empty the packet of yeast in the water and add the sugar.
: Combine the flours and make a hole in the centre and add the water bit by bit.
: Start kneading the dough and really go for it for 5 solid minutes.
: If the dough is too sticky add some plain flour to your hands or if it is too dry add more water.
: Transfer dough to a clean bowl and cover the top with cling film.
: Put it in a warm dark room for one hour until it has doubled in size.
: Relax and soak your hands!

: Preheat the oven to 190°c.
9 Once the dough has doubled knock it back again and by this I mean use your hands to push the dough away from you: do this for 2 minutes.
: Divide the dough into 4 buns.
: On a lightly floured surface, roll one of the buns out until you have reached a thickness you like.

: Start chopping the spinach, mozzarella, parsley and onion.
: Spread the pesto over the base, add everything else and season.
: Drizzle olive oil and bake for 15 minutes.

< Eat hot and let me know if you try it or know something else that would make a better base.

As for me I learnt so much today but one thing is for sure....

Jamie Oliver's Italian is Gennaro Contaldo.
Mita Patel's Italian is Fred Portelli.

Favourite Song:
ê 'End Of Time' By Beyoncé