Dazza’s Pizza

First and foremost. The pizza stone. I had a look around tonight and asked on Twitter and was told that you could buy one for €20 to €30 in Debenhams, TKMaxx or Kitchen Complements. A bit pricey.

BUT…. the clearly clever @NiamhPitts explained that an unglazed terracotta slab would do the trick just as well and you can get one of those in most tiles or hardware shops. How good is that?!

So Darren’s recipe:

”

It is highly recommended that a pizza stone is used for this recipe – you ideally want the base to be crispy like in an Italian restaurant

For the Tomato Base Topping

1 400g can of chopped tomato’s

Pinch oregano

Pinch sugar

Pinch salt

Tiny bit black pepper

Lots of garlic – I use at least 3 cloves

2 tablespoon olive oil

In a saucepan heat the olive oil over low/medium heat

Roughly chop the garlic and fry for a minute – do not let it turn brown

Add all the other ingredients and bring to the boil – once boiling let it simmer for 10/15 minutes until reduced

Once reduced – blitz the tomatoes etc until very smooth – boil again until it’s the desired consistency

Can add some balsamic here if you want but I tend to not bother

Leave to cool

For the Pizza Base

250grams strong white bread flower

Pinch salt

Pinch sugar

7g sachet fast action dried yeast

Roughly 130ml tepid water

Tablespoon of olive oil

In a mixing bowl add flour, salt, sugar & yeast – mix well

Add the olive oil and then slowly add the water mixing as you go

I use a normal wooden spoon ton mix and once it all come together I start to use my hand to mix it a bit better

Once its all together, get some excess flour and throw over a flat surface – tip the dough onto the surface and knead for 5-6 minutes

The dough should be spongy but it should not stick to your hands – if it sticks then its too wet me a tad more flour (or less water) should be used

Once you’ve done that – shape into a ball and use a little oil to coat the bottom of a large bowl and put the dough on top – cover with a damp tablecloth and leave for 90 minutes

After 90 minutes the dough should roughly have doubled in size – you now want to squeeze the air out and knead for 5/6 minutes again

This dough will be enough to make 2 small bases or 1 large base – so depending on the reasons for cooking you may want to split it in half

Whatever you do you need to follow the next steps

1 – lots of flour on a flat surface

2 – form your dough into a ball and place on the floured surface

3 – pat the dough down into a rough circle with the palm of your hands and then roll with a rolling pin until the thickness is roughly 5mm (it does not need to be an exact circle)

4 – Place the dough on a very hot pizza stone – add the tomato base – add toppings (I prefer grated mozzarella, spicy chicken & red onion)

5 – cook at the highest setting in your oven until the edges are looking burnt

6 – either put more toppings on (rocket & Parma ham for me) or eat

sorted!”

Personally I would like the edges not to be burnt…..

What’s your favourite topping?