What better for a midweek treat than pizza??
There is nothing more satisfying than a hot pizza, fresh out the oven laden with melted, stringy cheese. And whatever toppings your heart desires.
This home-made pizza recipe is an irreplaceable staple in my house. Once you’ve got the dough down you can alter the toppings to suit each hungry mouth, which makes it perfect for entertaining.
Still reminiscing our jaunt to Rome, pizza is high up on our list of most wanted foods right now.
There are many a dough recipe out there. You have the long, slow, 12 hour risers like at the renowned ‘Da Michele’ in Naples who serve the best pizza in Italy (so it is said..I am yet to put this to the test!). There are the ones that claim you need to add olive oil, some say you need to use certain flours, some suggest using a semolina mix, there are recipes for just about every length of proving time you could imagine…whichever recipe you follow, you can guarantee it’ll be a hundred times better than shop bought.
This is the recipe I started making pizza with when I was first getting to grips with cooking and the one that I have passed on to my sister who now makes it better than the teacher. It may not be ‘the best’ recipe out there but it always gets complimented on how tasty and light it is!
Delilah’s is a fantastic deli in Nottingham with a substantial meat and cheese selection and is the only place I can find guanciale in the area. A must if you are a carbonara fiend like me!! Nothing quite compares to using this tasty cured Italian pig cheek, so whenever I am in Nottingham I have to pay a visit and pick some up.
On this particular visit, I happened to spot they had some Nduja sausage, a spicy Italian pork sausage and then some wild boar chorizo which I couldn’t resist trying. Needless to say, they all went in the basket. Back at home I was wondering what I should make when pizza sprang to mind. The perfect outlet for all three ingredients.
An Italian meat feast pizza.
To Make 3 Pizza’s
12 slices of wild boar chorizo
6 thin slices of guanciale (chopped into small pieces)
50-75g Nduja sausage (depending on how spicy you want the pizza’s to be)
1 red onion (slices finely into rings)
Grated extra mature cheddar cheese
Slices of mozzarella
To Make The Dough
500g strong white bread flour
350ml luke warm water
7g sachet of yeast
a pinch of salt
1 tbsp olive oil
Pour the flour and salt into a bowl, give a good stir and make a well in the middle.
Fill a measuring jug with 350ml of luke warm water and empty in the contents of the sachet of yeast. Give this a good stir and leave for a minute.
Add the olive oil to the flour and then slowly, the water. Pour it into the well in the middle of the flour and stir with your fingers or a fork, gradually incorporating more flour and adding more water until all are combined.
Bring the flour together and place onto a floured work surface and knead for about 10 minutes until the dough is smooth and elastic.
A little cheat to test when it’s done is to bring the dough together into a ball, give it a poke with your finger. If the dough fills back into this hole quickly then you’re good to go! If the hole remains, then keep kneading… sorry!
When you’re sure it’s done, bring the dough back together into a ball, place into a clean bowl and cover with a tea towel. Leave the bowl somewhere fairly warm and wait for the dough to rise and double in size.
To Make The Pizza
Preheat your oven to 220C/430F.
When the dough has risen cut it into three equal portions.
Add a piece to a floured surface and roll out thin. Transfer your base to a baking tray, spread a thin layer of passata over the dough and load up with your toppings (starting with grated cheeses, moving on to the meats, onion, sliced mozzarella and finally the herbs).
Bung your pizza into the oven and watch as it starts to bubble away in all its molten glory! It should take about 8-10 minutes to cook but make sure to keep an eye on it.
Repeat for the remaining two pizzas.
So what you waiting for? You know you want to sink your teeth into a slice of that!!