It’s probably not obvious what pizza can teach us about love. Whilst slicing some fresh mozzarella I realised how sometimes the things we love the most – cheese – can cause us the most pain – well that’s if you’re lactose intolerant. But on a more serious note, pizza can teach us two things: patience and timing. Playing around and experimenting with some dough in my kitchen this week, I noticed that the more time you leave dough to rest, the better, lighter and richer in flavour it is. Similar to love, careers and general life goals, I guess the more you allow time and patience to do its work, the more beautiful the end result is – hard to remember this at tough times, but I’m earning to be more patient. My little dough-inspired epitome is one of the few things I enjoy about cooking – it allows you to reflect and be in the moment. So if you want to experience this too, just make your own pizza, or you can just order Dominoes and wine.
This week’s recipe was inspired by a pizza-making class I attended (which I’ll be writing up about!) which has got me practicing all week. Like me, if you’re trying to be healthier you can substitute white flour for wholemeal flour. A little tip, even though I found the wheat flour a little tougher to knead compared to plain white flour, just give the dough time to proof (leaving it for 6 hours or 24 hours if you have time, is great – just cover it with a damp towel).
WHAT YOU NEED
Tomato Sauce (enough for two servings):
- 1 Tinned tomato
- 2 cloves Garlic
- ½ Red Onion
- 4 basil leaves
- Oregano to taste
For the dough (for 12 inches)
- 600g Strong Wholemeal Bread Flour Or ‘00’ Grade Pasta Flour
- 330ml lukewarm water
- 1g dry yeast
- 5ml Extra Virgin Olive Oil
- 5g Salt
- 125g Fresh Mozzarella
- 100g Chorizo
- 1x charred Red Bell Pepper sliced
- 1x small Red Onion sliced
- Handful of Fresh Rocket
For the sauce
- Put 2 tbsp of extra virgin olive oil in a saucepan and heat. Then add crushed garlic
- Whilst the oil is heating, add 1 clove of crushed garlic to fry for 30 seconds.
- Now place the tinned tomatoes, red onion, 2x garlic cloves and basil into a blender and blend until smooth, then pour into the saucepan.
- Add in salt and black pepper for taste, and a sprinkle of oregano.
- Now leave to simmer for 20 minutes on a low-medium heat
For the dough (for a 12 inches base)
- Preheat the oven to 220°C (Fan)
- Clean your kitchen surface, then pour the flour on the counter, then create a well in the middle (look at the image below)
- Now add ¾ of the water in the middle, add the yeast and oil, then slowly add the flour from the sides.
- As the dough starts to come together, add the salt and the rest of the water, then continue to mix together.
- Once the flour and water starts to come together knead the dough for 5 minutes. If needed, add more flour to thicken.
- Cut the dough into 4 balls. Then put the remaining 3 dough balls into a bowl and place a damp cloth on top to proof for 6 hours.
- Now dust the surface with flour, then place the dough on top.
- To shape the dough, flatten the edges with your finger tips going around in a circular motion, until it starts to turn into a circle. Then use a rolling pin to flatten the dough until its 12” inches.
And the rest….
- Place half of the sauce on the dough.
- Now add the sliced mozzarella, chorizo, onions and red bell peppers on the pizza. (TIP: Use this recipe for the charred peppers).
- Now place on an oven tray and put in the oven. Bake for 12 minutes.
- Once the pizza is out of the oven, add the rocket. Finish by drizzling with some extra virgin olive oil.