Homemade Pizza Dough and Tomato Sauce
Roll out and stretch your pizza dough so you end up with a very thin base.
Sprinkle fine polenta on to your pizza peel ( this will act like bull-bearings when you go to slide your pizza off the peel in to your oven ) Don’t use excessive amounts of flour as this burns very fast on the oven base and makes your pizza base claggy.
With a table spoon scoop up two dollops of the creamy mixture and put it on the middle of your pizza dough, with the back of the spoon smooth out the mixture in a circular motion covering the dough as much as possible, leaving a small crust around the edge. You may need to add a little more creamy mix to the pizza if its looking a little short of topping but remember with pizzas less is more ! This is a very rich pizza.
Sprinkle a small hand full of the red onions and smoked bacon over the pizza top and season with salt and pepper.
Place 10 g parmesan on your pizza.
When cooked sprinkle a handful of rocket and parmesan shavings over the pizza and drizzle with black truffle oil.
Finally add a touch of rock salt and cracked black pepper.
And there you have the Pizza Bianco. One of our favourites and we hope you’ll enjoy it too. For more Blistering Recipes, take a look at the website recipe page. Enjoy!
- 800g strong white bread flour
- 1 tsp salt30g dried active baking yeast
- 2 tsp sugar
- 425ml warm water
- approx 1 tbsp olive oil
Put the flour and salt in a large bowl. Mix the yeast with the sugar and add 100ml of the warm water in a bowl or jug. Cover with clingfilm and stand the mixture in a warm, draught-free place. After 10-15 minutes the mixture will have frothed up. Whisk and add to the flour and salt with the rest of the water. Stir the liquid and mix it into a dough. The the dough will stick to your hands initially, you will soon find it just peels off.
Knead the dough for 10-15 mins or until it is smooth and elastic. Use an electic cake mixer with the dough hook if you have one. If you cut through the dough with a knife, the air bubbles should be of fairly even size. If the dough becomes sticky, add a little more flour. Form the dough into a ball and brush with olive oil. Cover with a damp cloth and leave it in a warm place for 1-2 hrs, or until it has doubled in size. During this rising process, you should be preparing your toppings. Light your wood-fired oven 45 minutes to an hour before you’re going to start cooking your pizzas to get it good and hot.
Punch back the dough and knead it for a minute to get rid of the excess air. Cover with clingfilm and leave to one side. You don’t want it to rise again before use. If it does so in the heat of the day just knock it back again.
To make an individual thin pizza, roll out a ball of dough weighing 40-50g into a rough circle to a thickness of around just 2mm. Use a well floured board and, of course, make sure your pizza is no bigger than the pizza shovel.
Enough for 12 small pizzas
- 1 scant tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 2tsp tomato purée
- 400g can chopped plum tomatoes
- 1/2 tsp sugar
- 2 tsp fresh thyme leaves
- sea salt and freshly ground pepper to taste
Heat the oil in a stainless steel or non-stick pan. Cook the onions and garlic in the oil on a medium heat, stiring occasionally, for 5 minutes or so, or until soft and golden, but not browned. Stir in the tomato purée and cook, stirring for a minute. Add the chopped tomatoes, sugar and thyme, turn down the heat and simmer gently for 20 minutes to ‘cook out’ the tomatoes. Add a little water if the sauce is becoming too thick. Blend if you want a smooth sauce. Season to taste.