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.
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
1 jar passata
5 basil leaves
Salt and pepper to season
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 & 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.