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Stone-Baked Pizzas

Dough Ingredients
400g bread flour
100g semolina
2 tsp salt
1 tsp instant yeast
50ml extra virgin olive oil
260ml warm water

Fillings
2 tbsp tomato purée
140g artichoke hearts
10 slices pepperoni
100g shredded cheddar
150g mozzarella, diced
15g grated Parmesan
a little ground black pepper

Garnishes
35g arugula
1 tbsp capers in vinegar

Method
1    Place dough ingredients (except 30ml warm water) into a bowl. Mix by hand and knead into a dough. Add warm water to knead. Place on floured workspace to knead till not sticky.
2    Knead by hand and knock it down about 300 times till a thin film can be pulled out.
3    Round the dough with closing side down. Place into greased steel bowl. Cover with a damp cloth (wrung). Ferment for about 90 minutes.
4    Transfer dough to table. Punch it down to release the air. Portion into two then round them and cover with a damp cloth (wrung). Rest them for 15 minutes.
5    Preheat the oven to 200°C and put the 33cm-diameter pizza stone in the oven for heating.
6    Dust a little semolina on workspace. Roll the dough into 25cm-diameter sheets. Flip over to transfer to nonstick baking tray sprinkled with a little semolina.
7    Remove pizza stone from oven. Invert baking tray over the stone to place a piece of dough.
8    Apply half of the tomato purée on the dough. Top with half of the other fillings. Bake in oven for 12 to 15 minutes till cooked. Remove to sprinkle with half of the arugula and capers.
9    Repeat steps to create your second pizza.

石板烤披萨

面团用料
高筋面粉400克
粗粒小麦粉100克
盐2茶匙
速发酵母1茶匙
特级初榨橄榄油50毫升
温水260毫升

馅料
番茄泥2汤匙
洋蓟心140克
意大利辣香肠10片
车达奶酪丝100克
莫萨里拉奶酪150克,切丁
帕尔玛森奶酪碎屑15克
黑胡椒粉少许

装饰
芝麻菜35克
醋浸刺山柑花蕾1汤匙

作法
1    将面团用料(30毫升温水除外)倒入盆中,用手拌匀,搓揉成团,加入温水搓揉。放在撒上高筋面粉的桌面上,继续搓揉至不粘手。
2    接着用手搓揉加甩打面团约300次至能拉出薄膜。
3    将面团滚圆,收口朝下,放入涂抹少许油的钢盆里,盖上拧干的湿布发酵约1小时30分钟。
4    将面团移至桌面上,轻轻按压把空气排出。分割成两份,然后滚圆,盖上拧干的湿布,休息15分钟。
5    预热烤箱至摄氏200度,同时把直径33公分的披萨石板放入烤箱里烘热。
6    桌面撒上少许的粗粒小麦粉,将面团擀成直径约25公分的圆形薄片。将面皮翻面,放在撒上少许粗粒小麦粉的不沾烤盘中。
7    从烤箱里取出披萨石板,把烤盘倒扣,将一片面皮移至披萨石板上。
8    在面皮上涂抹半份的番茄泥,铺上半份的馅料。放入烤箱里,烘烤12至15分钟至熟。取出,撒上半份的芝麻菜和醋浸刺山柑花蕾点缀。
9    重复同样的步骤以制作第2片披萨。

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“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

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