PIZZA CASTRES
by Neil Clifton
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.
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
METHOD
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 & TRICKS
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.
