Flavours of Latin America (II)
CHICKEN EMPANADAS Chicken empanadas are popular across Latin America, with each country offering its own variation. These baked empanadas are filled with a savoury chicken sofrito...
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Pizza Making Party
Publish on: 06 September, 2020 | In:m | Author by: Otao kitchen
Pizza Making Party
π Neapolitan Pizza Dough
In Italy, Neapolitan pizza is a protected cultural heritage item. For a pizza to be considered authentic, it should conform to a specific ratio of flour to water 1:0.65, use san marzano tomatoes, and buffalo mozzarella. To get the best flavour, it is best to let this dough rest in the fridge overnight. Another option is using this pizza calculator, and doubling the yeast quantity if you’re using instant yeast, and measuring the dough out to 250g balls.
Preparation Time: 24 hours
Execution Time: 2 hours
Serves: makes 2 pizzas (@ 250g each)
INGREDIENTS
Optional: You can make a poolish using (15% of total flour) pre-fermented 24 hours before the main dough.
Poolish:
- 45g flour
- 45g water
- ¼ tsp yeast
- ¼ tsp honey
Final Dough:
255g Flour (Tipo 00)
145g warm water (about 35-40C)
90g poolish
9g sea salt
3g olive oil
1:1 ratio of plain flour to semolina flour for dusting
METHOD
Mix all of the ingredients for the poolish together in a container with a lid. Let them sit at room temperature for 1 hour. Afterwards, place the container, covered, into the fridge for 16-24 hours. Combine all of the ingredients, except for the olive oil in a dough mixer and mix on low speed for 7-10 minutes, or until the dough passes a window pane test.
Using the olive oil, lubricate a stainless steel or plastic bowl. Ball the dough up and place it in the oiled bowl. Cover the bowl tightly with cling film. Let it rest for 40 minutes. Stretch and fold the dough. Let it rest for 1.5 hours in a warm spot.
Place the bowl into the fridge for 12 hours or overnight.
Divide the dough into 3x 250g balls. Lightly pre-shape the dough into rounds using the stretch and fold method. Allow the dough to rest at least 30 minutes before shaping.
Preheat your oven to 420-500C for best results. If your oven doesn’t run that hot, place a pizza stone on the top rack of your oven and preheat the oven for 1.5 hours as hot as it’ll go.
Place equal parts semolina and plain flour in a wide mixing bowl. To shape the pizza dough, turn the dough once or twice over in the plain flour/ semolina mix. Using the tips of your fingers, press from the centre of the dough to about 1 cm away from the edge (this 1cm edge will be your crust). Imagine you are pushing the air towards the crust.
Gently lift the pizza dough using the back of your hands. Stretch your knuckles out, while slowly rotating the pizza dough, gently using the force of gravity, and your knuckles to stretch the dough out until it reaches about 25-30cm in diameter.
Sprinkle a touch of flour onto a pizza peel and slice your dough onto it.
Top the dough with 30ml of tomato sauce, then cheese, then whatever additional toppings you desire (keeping an eye towards not over-complicating the pizza).
Bake the pizza for 1.5-2 minutes in a 420-500C pizza oven, or for 5-6 minutes in a regular oven with a pizza stone placed on the top rack, turning on the grill setting half-way through to broil the top.
π Salsa di Pomodoro- Neapolitan Tomato Sauce
This basic tomato sauce relies on using really good, canned San Marzano Italian tomatoes. Look for the specific D.O.P. seal which certifies their good quality.
Preparation time: 1 minute
Execution time: 2 minutes
Serves: Makes 12 pizzas
INGREDIENTS
490g San Marzano, D.O.P. canned whole tomatoes, crushed by hand
1 sprig of basil, torn
1 tbsp olive oil
A pinch or two of sugar if necessary.
1 tsp salt
METHOD
Combine all ingredients in a bowl. Spoon 40ml per pizza.
π₯Topping Suggestions:
Formaggi:
Mozzarella di Bufala
Gorgonzola
Parmigiano
Salumi:
Sopressata or Genoa Salami
Calabrese Salumi
Proscuitto
Others
Olives
Basil
Cream, with a pinch of salt
Garlic Oil- heat up olive oil gently, add in the garlic
Steamed Potatoes
Rosemary
Oyster Mushrooms
Rocket
Roast Capscicum Strips
Grilled Eggplant
Roast Zucchini
Anchovies
Artichoke Hearts
Oregano
Calabrese Chilli Oil
Sun Dried Tomatoes or Cherry Tomatoes
πInsalata Funghi - Mushroom Salad
This salad using a mixture of mushrooms is earth and a great accompaniment to pizza.
Serves: 2
Preparation time: 20 minutes
Execution time: 5 minutes
INGREDIENTS
150g assorted mushrooms (king oyster, enoki, shimeji, oyster mushrooms etc.)
30g Parmigiano Reggiano, grated
2 tbsp Bread crumbs
1 tbsp olive oil
½ clove garlic, minced
¼ tsp salt
100g baby rocket or other seasonal greens
Vinaigrette
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
1 pinch sea salt
METHOD
Preheat an oven using the grill setting. In a mixing bowl, mix together the ingredients for the vinaigrette. Set aside.
In a bowl, mix the mushrooms with 1 tbsp of olive oil, and ¼ tsp of salt.
Place onto a baking dish and top with the Parmigiano Reggiano and bread crumbs.
Broil for 1 minute or until the bread crumbs turn golden brown.
Place the cooked mushrooms on a plate.
Drizzle half of the vinaigrette over the mushrooms.
In a mixing bowl, mix the remaining vinaigrette with the rocket. Season to taste with salt.
Scatter the rocket over top of the cooked mushrooms.
Pizza Making Party
Ingredients
Directions
Italian Cooking Masterclass
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Pizza Making Party
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