logo

Please enter your date of birth

Users of this site must be over the legal drinking age

By submitting this form, you agree to the privacy and cookie policy of this website.
This website will make use of cookies.

To learn more, please read our privacy and cookie policy

Back

Pizza
MAKES 4 PIZZAS
Pizza

This pizza is the perfect comfort food! There is nothing better than a pizza in the Italian sun paired with an ice cold Birra Roma beer.

Ingredients

For the dough:

400g Shipton Mill 00 flour
250g warm/tepid water
7.5g salt
12.5g dried live yeast
10g olive oil

For the bianca base:

375g crème fraîche
125g garlic purée
½ lemon, zest – plus lemon juice to taste
20g chopped parsley
Salt to taste

For each pizza:

1 dough ball
100g bianca base
150g buffalo mozzarella
20g red onions, sliced
5 cherry tomatoes, on the vine, sliced in half
2g dried oregano
5 slices of bresaola (air-dried, salted beef)
50g rocket leaves
1 fillet smoked mackerel
5 brined anchovies
Lemon zest and juice, to taste

Methodology

Pizza

For the dough:

  1. Add the flour and salt into a mixing bowl, then add the olive oil
  2. Dissolve the yeast into the tepid water. Slowly mix the flour, gradually adding the water and yeast mixture.
  3. Mix well for 10 minutes, until the dough is coming away from the bowl and is slightly firm.
  4. Place a damp cloth on top of the bowl and leave to prove for 1 hour.
  5. After an hour, knock the dough back and portion into 4 balls. These are now ready for rolling out to make your pizza bases.

For the bianca base:

  1. Add the crème fraîche and garlic purée into a mixing bowl and whisk together.
  2. Add the lemon zest and then juice to taste.
  3. Finish with the chopped parsley.
  4. Taste and season with salt if needed.

For the pizza:

  1. Using flour or semolina, shape your dough ball into a pizza.
  2. Ladle the bianca base onto the centre of the rolled-out pizza dough and spread evenly to the edges, leaving 1-2cm around the edge for the crust.
  3. Evenly top with the buffalo mozzarella, red onions, cherry tomatoes and oregano.
  4. Using a pizza paddle, cook in a hot pizza oven at 250C (or slide onto a hot ceramic plate in a very hot oven) until the dough starts to blister. When you lift the base, it should be golden and cooked on the underside.
  5. Remove the pizza from the oven, top with sliced bresaola, pieces of smoked mackerel and anchovies. Finish with fresh rocket, lemon zest and juice.
share