Sunday, July 29, 2012

Salami-Tuna Pizza

Pizza Dough

Ingredients:  Makes 160g dough - enough for one 30cm pizza

1 tsp dried active yeast
1 tsp salt
1 tsp sugar
100ml warm water
2 tsp olive oil
160g OO strong flour, sifted

  • Put yeast, salt, sugar and warm water in a small bowl and whisk until combined.
  • Gradually whisk in the olive oil, then leave in a warm place for 10 minutes, or until the mixture starts to bubble.
  • Place flour into the bowl of an electric mixer with the dough hook attached.  Turn mixer on to low speed and add in yeast mixture.  Mix for about 5 - 6  minutes until the dough becomes smooth and elastic.
  • Rub the inside of a large bowl with olive oil.  Roll the dough around the bowl to coat it with oil, then place in the bowl.  Cover with a clean cloth and leave to rise until doubled in size (it will take about 1 - 1 1/2 hours).
  • Punch down the dough to expel trapped air.  **
  • Place the dough on a baking tray, cover and set aside for 15 minutes, or until risen by half again.  
  • The dough is now ready to use.

** At this stage, the dough can be covered in plastic wrap and refrigerated overnight or frozen.  Bring back to room temperature before continuing.

Ingredients for toppings:

semolina (for dusting) or you can use flour
garlic oil (enough for brushing the pizza base)
150g thinly sliced hot salami, cut into strips
1 can sweet chilli tuna, drained
grated mozzarella cheese
grated parmesan cheese
fresh rosemary sprigs

  • Place a pizza stone in the oven and preheat oven to 200 degrees C.
  • Lightly dust your workbench with semolina, then roll out the dough into a 30cm round.  
  • Place pizza on a tray and prick all over with a fork.  Spread garlic oil over the base and scatter with parmesan cheese, tuna and salami, mozzarella cheese and rosemary sprigs,  in that order.
  • Place the pizza on the preheated stone and cook for about 6 minutes or until the base is golden and crisp.
  • Remove from the oven, and cut into 8 wedges.  

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