Pizzza

Weclome blogettes. Ok no cabbage tonight but thats coz I cooked some totaly wicked pizza. I'm not going to tell you what to put on top of them, but I hope I can pass on a few tips on how you can get that traditional Italian pizza taste at home.

OK:

First thing is: Don't over load your pizza with two many toppings. If you go over board and pile on the toppings you'll end up with a kinda open pie. Just take a look at what they do in Italy! It's all about the base with just a few ultra fresh bits on top. It's like; In Australia we have a toasted cheese sandwich; Over there they have a quicky pizza. OK. Now you got the picture. Lets get to the base. Listed ingredence will make 4x30cm diameter pizzas. Please note: This is just a recipe for a basic base. Jazz it up a bit if you want.

Ingredence:

900g Organic white flour.
500ml of tepid water.

1 Table spoon of brown sugar.

2x 7g packets of bread yeast.

1 Table spoon of salt flakes.

Extra flour for dusting.

Method:

Activate the yeast by adding it to the tepid water that has had the sugar disolved into it. (This should take about 10 minutes, Don't have your water to hot or you will kill the yeast). Once activated: On a pre cleaned surface, Plonk down the flour. Make a well in the center large enough to take the half the activated yeast water. Use a fork to work the flour into the water. As it thickens slowly add the rest of the water. Work it well into the dough. As it starts to form up, dust the working surface and kneed well for about ten minutes to incorpirate all the flour. (If you can't be assed doing all that kneeding, do what I do. That is, run it through a pasta machine 5 or 6 times. Does the same job). After kneeding alow it to prove for about 20 minutes in a warm place. Now all you have to do it roll it out and add your toppings.

To cook the pizza. I used the good old Webber. I recomend it as the closest thing most people will have to a wood fired pizza oven. Just make sure all the coals are pushed up to one side, as direct heat will fuck your pizza up in no time flat. Fresh made bases don't take as long to cook as store bought ones. If you're Webber is at about 220C. (Thats average in summer time). It should take about 17 minutes to cook. What I do to simulate the bed of a pizza oven, is to rub a peice of foil with olive oil then dust it with flour. Place your base on the foil, then do your aessambly, once aessembled, drag the lot over to a chopping board or something big and flat so as you can drag it off again into the BBQ.

Try it and let me Know how it worked out......