Added by Kevian | Wed 28 Jan 2009 @ 12:03
Refer to my posted recipe
Pizza dough :
3 cups strong flour
1 cup semolina
1/2 cup wheat bran
1 tbp oregano
1 1/2 tsp active dried yeast
1 tbp salt
2 tbp extra virgin olive oil
1 1/4 cups tepid water
1/2 tsp white vinegar
1 tsp sugar
additional flour for kneading
For the pizza sauce :
3 cloves crushed garlic
1 medium onion chopped roughly
4-5 crushed sweet basil stalks
1 large can of chopped tomatoes
Fresh sweet basil leaves
Any deli meat(prosciutto, black pepper ham etc.)
Cheese (mozarella, cheddar, romano, parmesan etc.)
Hey everyone, I like Jamie's recipe for pizza, but I've changed slightly, hope you don't mind, Jamie, Cheers !
Make a well in the centre of a bowl, stir dry ingredients together with a spoon. Mix wet ingredients, and pour into the well. Stir vigorously with the spoon until a dough starts to form. Pour out the dough on a well floured surface, and begin to knead for a good 15 mins. Oil a plastic bag and store in the refrigerator over night or up to 8 hours. This will allow flavour to develop in your dough.
Brown onions in a pan with a good splash of olive oil. Add garlic and basil stalks. Sweat for few minutes, then add canne tomatoes and simmer. Salt and pepper to taste. Let cool slightly then put through a coarse sift.
After 8 hours or so, remove dough from plastic bag and allow the dough to warm to room temperature. Knead for 5 mins. Cut up into portions, and roll out to about 1/2 a cm thick with a rolling pin or a wine bottle etc. Sprinkle semolina at the bottom so the dough won't stick to the work surface.
Preheat the oven to 220 celcius, much better if you have a pizza stone or granite like Jamie used. Spread few tbps of tomato sauce on the rolled out pizza dough and sprinkle with cheese. Randomly lay out the halved yellow cherry tomatoes.
Let bake in the oven for bout 20 mins. Remove from the heat, and while still hot, lay the ham around the pizza, sprinkle the basil in and around the meat, and finish off with a good splash of extra virgin olive oil.