PIZZA CASTRES

One of the very many joys of being a Worcester Warriors fan, is the opportunity to travel abroad to watch them play. The trip to Castres, was agreed, first and foremost to try the local food and wine, and I certainly needed no encouragement when I was asked to travel with 2 well healed chaps who work in the wine trade. Suffice to say the wine and food were incredible. We did make it to the rugby and at half time I had an incredible folded pizza made right in front of me. This is my version of it. 

Pizza Roll Cut.jpg

Method

Ingredients

Dough

  • 650g '00' flour (or strong white flour), plus extra for dusting

  • 7g dried easy-blend yeast

  • 2 tsp salt

  • 25ml olive oil

  • 50ml warm milk

  • 325ml warm water

Tomato Sauce

  • 1 jar passata

  • 5 basil leaves

  • Salt and pepper to season

Toppings

  • Pepperoni

  • Salami

  • Ham

  • 200g mozzerella, sliced

  1. To make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.

  2. Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.

  3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.

  4. Roll out the pizza base, add the sauce and toppings.

  5. Cook for 45 seconds in a pizza oven, turning frequently.

  6. Remove from the pizza oven and roll up and wrap in foil and place back into the pizza oven for another 3-4 minutes.

  7. Remove, cut in half and sprinkle with Parmesan cheese.

Hints & Tips

This can equally be done in an oven, I would suggest at the highest temperature it can reach, the base needs to be cooked but not firm, so that you can roll it together.