Rustic Pizza

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Main dishes

Ingredients

  • 575g ‘00’ flour
  • 400g warm water
  • 2 tsp sugar
  • 7g sachet fast-acting yeast
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 2 x 125g mozzarella balls
  • 80g Parma ham (optional)
  • 175g roasted artichoke hearts (optional)
  • Olive oil to drizzle (optional)
  • Fresh basil to serve
  • 500g plum tomatoes
  • 5 stalks fresh oregano
  • 2 tbsp olive oil
  • 4 cloves of garlic
  • 1 tbsp flaky salt

Method

  • Preheat the oven 170°C (150°C fan). Halve the tomatoes and lay out on a baking tray with the unpeeled garlic cloves. Drizzle with the olive and salt. Roast for 40 minutes.
  • Attach the Blender attachment to your Titanium Chef Patissier XL, add the roasted garlic, roasted tomatoes and oregano and blend.
  • In a jug mix the yeast and sugar and warm water, stir, leave for 5 minutes until bubbles start to form.
  • Fit the 7L bowl and dough hook to your Titanium Chef Patissier XL and weigh out the flour directly into the bowl using the EasyWeigh feature. Add the salt.
  • Add the yeast mixture into the bowl.
  • Select the ‘Dough kneading’ preset and press Start. Set the temperature to Off, speed to min, time to 1 minute, press Start. Set the temperature to Off, speed to 1, time to 4 minutes, press Start.
  • When the machine stops the dough should be homogenous and smooth.
  • Lift the dough out of the bowl and grease the bowl with a little oil - this will stop the dough from sticking while it proves.
  • Fit the splash guard.
  • Select the Set ‘Dough proving’ preset and press Start. Set the temperature to 2, speed to Off, time to 1 hour, press Start. Set the temperature to Off, speed to 1, time to 4 minutes, press Start.
  • The dough should now have doubled in size.
  • Preheat the oven to the highest setting, put a pizza stone or cast iron pan in the oven to preheat.
  • Turn out the dough into a floured work surface, knock it back and cut into 4. Roll out as thin as you can and top with the tomato sauce, mozzarella, a drizzle of oil and any other chosen toppings.
  • Carefully remove the pizza stone or pan and sprinkle a little flour over the surface. Transfer the pizza to it and quickly return to the oven. Cook for 10-14 minutes until the base is crisp and the cheese is bubbling. Sprinkle with some fresh basil and serve.

Makes 4 large pizzas.

Post a comment

Star Ratings