The dough is made in the usual method except Gordon adds olive oil to the water as the yeast is activated which I haven't done before. All went well up to rolling the dough out, which I tried but it started to form holes everywhere, so I found it easier putting the dough into the frying pan and spreading it out once in the pan.
I think the frying pan I used was too small as the base was a bit on the thick side. I don't think I could have made the base any thinner though, as I was still having problems with holes forming in the dough as I spread it out.
After cooking on one side in the pan you put on the toppings and then finish off under the grill. This is what I did with the first pizza, but with the second one I tried cooking in the oven to make sure the dough cooked through better than it did with the grilling method. Unfortunately it didn't make much difference. The dough didn't taste very nice and was too thick.
The good bit was the toppings which were really nice, authentic Italian pizza toppings, and I would use this bit of the recipe again (on a different base).
Anyway, the recipe is below if you would like a go and maybe you will have better luck with it than I did!!
- Sieve the flour and salt onto a clean work surface and make a well in the middle. Mix the yeast, sugar and oil into 325ml lukewarm water and leave for a few minutes, pour into the well.
- Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Put the ball of dough in a large flour-dusted bowl, sprinkle with flour and cover with a damp cloth. Place in a warm room for an hour until doubled in size.
- Tip the dough onto a flour-dusted surface and knead it around a bit to push the air out with your hands. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you're working in advance like this it's better to leave your dough, covered with clingfilm, in the fridge.
- Once you're ready to make the pizzas, divide the dough into 4 balls, keep them covered. Put a large ovenproof frying pan on the heat (you can do two at a time if you have two pans) and roll one ball out on a floured work surface until it's the same size as your pan. Add a little olive oil to the pan and add the pizza base, pressing it into the pan. Cook over a medium heat until the base crisps and the dough starts to cook through and bubble up, about 5-8 minutes.
- Top each with 2 tbsp passata, 5 halved cherry tomatoes, some basil, 1/2 tbsp capers, 1/2 ball mozzarella and 1/2 tbsp Parmesan.
- Put under a pre-heated grill until the toppings bubble. Drizzle with more olive oil, sprinkle with salt and top with rocket to serve.
Makes 4 pizzas
Prep 35 mins plus rising, cook 25 mins
500g strong bread flour or Italian '00' flour
1 level tbsp fine sea salt
2 x 7g sachets dried yeast
1 tbsp golden caster sugar
4 tbsp extra-virgin olive oil
FOR THE TOPPING
8 tbsp passata
20 cherry tomatoes , halved
2 handfuls basil , roughly chopped
2 tbsp capers , rinsed and drained
2 balls mozzarella , torn into pieces
2 tbsp grated Parmesan (or vegetarian alternative)
2 handfuls rocket
Per pizza, 875 kcalories, protein 30.3g,
carbohydrate 102.4g, fat 41 g,
saturated fat 12.5g, fibre 4.8g,
salt 5.03 g