Delicious UK - (08)August 2020

Sourdoughpizzawith

’ndujapestoandolives

MAKES4 X 22-24CMREGUL ARPIZZASOR

2 X 32-34CML ARGEPIZZAS.HANDS-ON

TIME 30 MINUTES,PLUSSEVERAL HOURS

RESTING AND PROVING

MAKE

AHEAD

Seethetipsontheprevious

pageforhowtoproveyour

doughinthefridge,andhow

tofreezeleftoverdoughballs.

FOOD

TEAM’S

TIP

Thisiswonderfulcooked

ina pizzaovenbutthepan

and grill method works fine.

FORTHEPIZZADOUGH

• 50glivelysourdough starter
  (seestep1)


• 260gtepidwater (plus 25g to feed
  thestarter)


• 1 tbspextra-virginoliveoil


• 350gstrongwhitebreadflour
  (plus25gtofeedthestarter and
  extrafordusting)


• 25gwholemealbread flour


• 8g fine sea salt

FORTHETOMATOSAUCE

• 400gtinwholeplumtomatoes(we
  usedthesanmarzanovariety)


• 2 fatgarliccloves,sliced


• 2 tbspextra-virginolive oil


• ½tspdriedoregano


• Handfulfreshbasil,torn, plus
  extra leaves to serve

FORTHETOPPINGS

• 30gparmesan,grated


• Driedoreganoforsprinkling


• 2 tbspSacla’nduja pesto (or use
  regularpesto)


• 100gpittedgreenolives,sliced


• 200gcookingmozzarella(or
  buffalomozzarellapatteddryon
  kitchen paper), roughly chopped

YOU’LLALSONEED...

• Pizzaovenandpizzapeel,orcast
  ironun-ridgedgriddlepan/large
  ovenprooffryingpan(depending
  on how you’re cooking the pizzas)

1 Starttherecipethedaybeforeyou

want to eat the pizza. In the morning,

tomakesureyourstarterislively,

discard50ginweight(orsaveto

makea sourdoughloaf– see

deliciousmagazine.co.ukfora

recipe),thenfeedwith25gwhite

breadflourand25gwater.Puta

plasticbandroundthecontainer,

thenleaveatroomtemperature,lid

slightlyajar,untilthestarteris

bubblingandhasincreased in

volume(4-6hours).

2 Ina measuringjug,weigh50g

livelysourdoughstarterand260g

water,mixuntilcombined,thenstir

inthe1 tbspoliveoil.Ina separate

mixingbowl,combinebothflours

withthesalt.Pourthestarter

mixtureintotheflour,thenmixwith

a doughscraper,spatulaora wet

handtobringtogetherintoa shaggy

dough.Coverwitha cleanteatowel,

thenleavetorestfor 30 minutes.

3 Withflouredhands,turningthe

bowlasyougo,stretchandfoldthe

doughoveritself,pressingintothe

middle,untilit startstofeelmore

resistantandfirm.Putinanoiled

bowl,coverwitha plasticbagand

leavetorestatroomtemperature

overnight(16-18hours).Theroom

needstobequitewarm,soif your

kitcheniscoldit mightbebestto

putthebowlinanairingcupboard.

4 Thenextmorning,dividethe

doughinto4 (or2 large)equal

pieces,thenshapeeachintoa ball.

Todothis,firststretchthedough

andfoldit overitselftoforma

roundshape,thenturnthedough

balloverand,withcuppedhands,

pullthedoughtowardsyou,turning

afewtimestocreatea taught

surface.Transferthedoughtoa

flouredbakingdishorputin

separateliddedcontainerscovered

witha plasticbag/clingfilm,then

leavetoprovefor2-4hoursatroom

temperature.If you’renoteating

untiltheevening(orthenextdayor

later)putinthefridgetoslow-prove

• seetips,previouspage.
  5 Tomakethesauce,putallthe
  ingredients(exceptthebasil)ina
  pan with a generous pinch of salt

andfreshlygroundblackpepper.

Bringtotheboil,thensimmerfor

20 minutesona low-mediumheat,

breakingupthetomatoeswith

a woodenspooneverysooftenuntil

reducedandthickened.Setasideto

cool,thenwhizzwitha stickblender

untilsmooth.Setasidetocool.

615 minutesbeforebaking,heat/

lightyourpizzaovenorheatyour

grilltohotandhaveyourcastiron/

ovenprooffryingpantohand.

7 Ona flouredworksurface,using

flouredhands,gentlypulland

stretchouta doughballtoforma

circleroughly22-24cmindiameter

fora regularpizzaor32-34cmfor

a largepizza.Don’tletthedough

tear– seetips,previouspage.

8 PizzaovenmethodTransferthe

basetoa well-flouredpizzapeel.

Spreada littletomatosauceonthe

base,thensprinklewithparmesan

andoregano.Topwithdollopsof

’ndujapesto,thentheolives,then

themozzarella.Cookforabout 60

seconds,turningwiththepeeltoget

anevencrust– it takespractice.

PanandgrillmethodHeatthegrill

tohigh.Putthebasedirectly

intothegriddle/fryingpanand

arrangethesauceandtoppingson

top,thencookonthehobovera high

heatuntilthedoughstartstopuff

aroundtheedgesandthebaseis

crisp.Transferthepantothegrillto

cookthetop– it shouldonlytakea

fewminutestobecome golden and

oozy,sowatchit...

9 Repeatwiththeremainingpizzas.

PERREGULARPIZZA692kcals,

28.9gfat(10.9gsaturated),26.1g

protein,79.2gcarbs(4.4g sugars),

3.4g salt, 5.4g fibre

MASTERCLASS

WINA PIZZAOVEN!

SeeEditor’sChoicefora

chancetowina £500voucher

tospendonanOonipizza

oven.Theycancooka pizza

in 60 seconds– it’slikehaving

your own pizza restaurant.

92 deliciousmagazine.co.uk