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Everyone likes a good homemade pizza


I haven’t met many people that don’t like pizzas, I don’t mean the shop-bought ones that tend to be oily, overly salty and otherwise flavourless, but a homemade one. They are easy to make and your imagination can run riot when it comes to choosing toppings. Homemade pizzas are usually nice eaten cold too – the bought ones just tend to go rock hard. So for a simple recipe, Vanessa has come up with an unusual but seasonal pizza recipe that is well worth a try.

We have some of the excellent Sharpham Park Spelt flours to give away to those that want to try it to make an excellent loaf – and are quick off the mark. If you would like some then we’ll add it to your delivery on a first-come-first-served basis until it has gone.

A rare shot of me on Wednesday at the World Bread Awards judging day being coerced into a photo by Vanessa. Fantastic day meeting some of the most respected bakers in the UK. Quite a privilege to be involved and I look forward to finding out who the winners are.

My advice for a great pizza is simple:

1. Use a baking stone - the difference in the pizza base is remarkable – the stone holds the heat and dries the base for an authentic finish

2. Use really good flour like Mulino Marino 00 Soffiata. It makes really great pizza dough as it has the strength and elastic properties needed along with a lighter texture. I’ve used Mulino Marino Semolina too as the combination gives an excellent rustic crust. If you like, just use 00.

3. Always make at least one more pizza than you think you need!

Fig and blue cheese pizza

Method

• Put the yeast into a bowl with both flours and add the salt. Stir then add the water and oil, and bring together with your hands to form a rough dough. Allow this to sit for 10 minutes.

• Mix until all the flour is incorporated and then leave for 10 minutes. Turn out the dough onto a lightly oiled surface then knead well for 5 minutes. Set this aside somewhere warm and cover with a clean damp tea towel for 1 - 1½ hours.

• Place a Sassafras baking stone on the bottom rack of the oven. Preheat the oven to 220°C/gas mark 8. Gently remove the dough from the bowl and place onto a surface which has been well floured surface with semolina.

• Divide into 2 and lightly shape into balls. Using a rolling pin and your fingertips press each pizza out to your required shape, then stretch gently with your hands to get a thin base. Roll the prepared bases over a rolling pin and transfer to the peel.

• Place half of the cheese onto one of the bases, followed by 4 of the figs, which have been cut into quarters. Drizzle generously with oil and using the peel, place on the baking stone in the oven.

• Bake for 8-10 minutes, check. Bake a little more if it not quite ready. Allow to cool a little before serving, drizzle with balsamic glaze and scatter with fresh thyme.

Makes 2 x 30cm pizzas

Ingredients:

For the dough 4g organic dried yeast 175g tepid water

150g Mulino Marino “00” Soffiata flour 150g Mulino Marino semolina flour (for a more rustic crust), plus extra for dusting

5g fine sea salt

I tbsp olive oil

For the pizza 200g blue cheese, such as Colston Bassett (or mild Stilton would be fine)

8 ripe fresh figs

Olive oil and fresh thyme for garnish

Equipment:

Baker’s Peel Sassafras baking stone

….Did you see Vanessa’s article in The Telegraph last Sunday?

FEATURED PRODUCTS

Baking stone

A large oblong pizza stone (13" by 15" or 33cm by 38cm and 1cm thick) with its own removable rack, made from the same Superstone as all of our Sassafras products, this stone is excellent for pizzas.

Mulino Marino “00” Soffiata flour

Type "00" flour from strong organic wheat suitable for ciabatta, baguettes, brioches, croissants and as a general bread flour.

Don’t forget to take a look at our clearance lines.

 

 

 

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