We once tried making our own pizza at home and it was a disaster! So it took us many years to pluck up the courage again to do it – thanks to our friend Sylvia!
Our dear friend, Sylvia, loves to experiment with different recipes until she finds the right one and this recipe from @jamieoliver was spot on – full of flavour and just the right amount of crisp!
I think it’s important to have an unhurried day ahead of you to get this done. So, I started to make the pizza dough in the morning, let it rise twice, placed it in the fridge and only took it out when we were ready to roll. This recipe was a real hit with the family!
Recipe adapted from jamieoliver.com
(makes 6 – 8 medium sized pizzas)
1kg Top or Tipo ’00’ flour
1 tsp fine sea salt
650ml lukewarm water
14g dried yeast/ instant yeast
1 tbsp caster sugar
4 tbsp extra virgin olive oil
- Sift flour and sea salt into stand mixer mixing bowl.
- Place 650ml of lukewarm water and the rest of the ingredients in a jug and stir. Leave for a few minutes.
- Attach dough hook to stand mixer, add yeast mixture to flour and switch on mixer to the lowest setting to allow dough to combine.
- Tip dough out onto a floured surface and continue to knead with floured hands until a smooth dough is achieved.
- Place the dough in a lightly flour-dusted mixing bowl and cover with a damp tea towel. Allow dough to rise in a warm place for 1 hour. (1st rise)
- Tip the dough out again onto a floured surface and knock back the dough by pushing the air out with your fist.
- Place the dough back in the flour-dusted mixing bowl and cover again with a damp tea towel. Allow dough to rise in a warm place for another hour. (2nd rise)
- Portion the dough into 6 – 8 portions and let it rest in the fridge until ready to roll out. If not using all the dough, wrap remaining dough in cling film and place in the freezer for up to 2 months.
To assemble Prosciutto Pizza (1 pizza)
1 portion of pizza dough
2 tbsp pizza sauce/ tomato paste
1 handful of shredded mozzarella cheese
70g sliced prosciutto
1 handful of arugula leaves
Small block of Parmigiano Reggiano/ Parmesan cheese
- Place a portion of dough on a floured work top and dust rolling pin with flour. Roll out as thinly as possible for a nice crispy crust.
- Preheat oven to 230C.
- Drizzle 1 tsp of olive oil and sprinkle a tsp of flour over a baking tray. Transfer dough onto baking tray.
- Spread pizza sauce/ tomato paste on pizza dough base.
- Then, sprinkle mozzarella cheese to cover most of the base.
- Bake on the base of the oven for 7-10 mins.
- In the meantime, tear prosciutto into smaller pieces and set aside.
- Transfer to middle rack and bake for another 7-10 mins until crust edge starts to burn.
- Remove pizza base from the oven and allow to cool slightly.
- Scatter prosciutto and arugula leaves on the pizza base.
- Shave some Parmigiano Reggiano/ Parmesan cheese over the pizza.
- Slice with a pizza cutter and serve – with some Italian wine!