by Neil Clifton
I took a day trip to Toulouse, to visit a market in order to buy some raw ingredients for a dinner which we would then prepare back at my travel companions house later that evening. (read about the trip here) They idea came from watching Keith Floyd visit a market in the South of France, in a white dinner jacket - we dutifully wore the same outfit.
As we stopped at a small wine store in the market for a glass of red, we became surrounded by other stall holders enjoying a lunchtime drink. They sat around old wine barrels, enjoying a glass of the house red and taking delivery of simple pizzas from on of the other traders. They didn't order a pizza each, just one at a time and shared them until they were full.
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
Variety of mushrooms
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 90 seconds in a pizza oven, turning frequently.
6. Once cooked drizzle with truffle oil and share.
HINTS & TRICKS
This can equally be done in an oven, I would suggest at the highest temperature it can reach.
WINE SUGGESTION: This wine is produced 60Km south of Toulouse, it is red a fruit wine and perfect with food from the region.