This recipe will make enough for two pizzas.
500 g 00-flour
1 tsp salt
1 tsp dried yeast
325 ml lukewarm water
Mix the flour and salt in a mixing bowl and then add the yeast. Add the water bit by bit while stirring with a wooden spoon. Knead the dough well until elastic. Cut the dough into two and shape to round balls. Put the dough balls back in the mixing bowl, sprinkle with flour and cover. Place somewhere warm and leave to rise for 90 minutes.
Shape the dough into round pizzas with your hands, or use a rolling pin to roll it out thinly. Add the toppings you like and bake in 225°C for 8-10 minutes.
Makes 6 x 8 inch pizzas
650g – 1lb 5oz Italian 00 flour (strong white flour
7 g sachet of easy-blend yeast
2 tsp salt
25 ml – 1 fl oz olive oil
50 ml – 2 fl oz warm milk
325 ml – 11 fl oz warm water
Mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Place in a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.
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.
Preheat the oven to its highest setting.
Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm – 8in in diameter.
Spread a little passata over each pizza base and top with your favourite toppings.
Bake the pizzas in the oven until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.
Makes 2 large pizzas
500 g strong plain flour, plus extra for dusting
10 g salt
10 g fresh yeast
325 ml lukewarm water
A few dried breadcrumbs for sprinkling
300 g tinned plum tomatoes
salt and freshly ground black pepper
4 tablespoons extra virgin olive oil, plus extra for drizzling
25 g Parmesan, freshly grated
A few basil leaves or some dried oregano
150 g mozzarella, roughly chopped
1. Preheat the oven to 250°C/Gas 9. Put the flour and salt in a large bowl. Dissolve the yeast in the lukewarm water and gradually add to the flour, mixing well until you obtain a dough. If you find the dough too sticky, just add a little more flour. Shape the dough into a ball and leave to rest, covered with a cloth, for 5 minutes. Knead the dough for 8–10 minutes and split it in half. Knead each of the pieces for a couple of minutes and shape into balls. Sprinkle some flour on a clean kitchen cloth and place the dough on it, then cover with a slightly damp cloth. Leave to rise in a warm place for 30 minutes.
2. Meanwhile, place the tomatoes in a bowl, crush them slightly with a fork, season and mix well. Sprinkle some flour on a clean work surface and spread the dough into a circle about 35–40cm in diameter, making it as thin as a pancake (being careful not to tear it), with the border slightly thicker. Repeat with the other dough ball. Sprinkle a few breadcrumbs on two large baking trays and place the pizza bases on them.
3. Spread a little of the tomato evenly over each base – not too much, or the pizzas will be soggy. Drizzle with the olive oil, sprinkle over the Parmesan, add a few basil leaves or sprinkle over some oregano and top with pieces of mozzarella cheese. Place in the oven for 7 minutes (a couple of minutes longer if you prefer your pizza crisp). Remove from the oven, drizzle with some more olive oil and consume immediately.
Recipe from Antonio Carluccio
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