We were bound to get pizza going here sooner or later. This time, with a bit of chile kick and with a good, tomato-y sauce base, which we don't normally do.
As always, the pizza stone and Jamie Oliver pizza dough recipe triumphs!
TOMATO SAUCE
olive oil
3 roma tomatoes, roasted, peeled and chopped
1 large clove garlic (smoked, if available), roasted, peeled and chopped
1/2 onion, peeled and diced
2 tablespoons tomato paste
1 can chopped tomatoes with juice
salt and pepper, to taste
1 teaspoon dried oregano
Sweat the onions and garlic down in some olive oil in a pan over medium heat. When the onion is translucent (5-7 minutes), add the tomato paste and cook until darkened in color, about 2 minutes. Add the tomatoes and seasoning and bring to the boil. When boiling, reduce the heat to low, partially cover and allow to simmer for 30-45 minutes, stirring occasionally.
Put the contents in a blender and whiz to combine. Blend just little if you prefer a slightly chunkier sauce, or blend through and sieve for a smooth sauce. Check for a nice thick consistency. If it is too thin, put it back in a pan on the stove and let it reduce further over medium-low heat until it's right.
PIZZA DOUGH (make 3-4 bases)
400 g strong white bread flour
100 g semolina flour, or more strong white bread flour
½ tablespoon fine sea salt
7 g yeast, instant packet
½ tablespoon sugar
325 ml water, lukewarm
Add the yeast and sugar to the water and stir through with a fork and leave for a few minutes. Meanwhile, sift the dry ingredients into the bowl of a stand mixer. Add the flour and mix on low for 10 minutes or so, until the dough is smooth, springy and soft.
Flour the top of the dough and cover with plastic wrap and let rest for at least 15 minutes. The dough is easier to roll thin at room temperature. Divide the dough into as many balls as you want. Alternatively you can wrap some up now and freeze them until you need them, pulling them out the night to thaw in the fridge - just remember to bring to room temperature (an hour or two should do it) before rolling out.
Timing-wise, it's nice to roll the pizza out 15-30 minutes before you want to cook them. Preheat the oven to 500F/250C. A pizza stone REALLY helps here (or a piece of granite) - if you have one put it in the oven to get it nice and hot, if not, it does help to heat up whatever you are baking it on.
When the stone (or baking sheet) is nice and hot and the dough has been rolled out and is ready, remove the stone from the oven and place on the stove top. Sprinkle some cornmeal over the top of the stone so the pizza doesn't stick. Put the pizza dough on the stone and it will immediately start cooking the bottom. Drizzle a little olive oil on it and spread it around lightly with your fingers.
PIZZA
85 g mozzarella, torn in shreds
1 red chile, finely sliced
sea salt and freshly ground black pepper
5 slices smoked pancetta, thinly sliced
extra-virgin olive oil
Smear the tomato sauce evenly over the pizza base. Tear the mozzarella into pieces and dob these over, then scatter over as much chile as you like and season with salt and pepper. Lay the pancetta over the top so it will crisp up during cooking and the juices will cook into the pizza. Drizzle with extra virgin olive oil, sprinkle with salt and pepper and cook until crisp and golden. Remove from the oven, top with fresh basil and serve.
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