Rat's Tavern Recipesmains & sides · no. 19
Pizza (Kitchen Oven)
makes 4 pizzas
ingredients:
dough:
- 600g 00 flour
- 322g cold water
- 50g lukewarm water (30°C)
- 12g salt
- 18g olive oil
- 6g sugar
- 1.2g dried yeast
- semolina, for dusting
sauce:
- 2 tbsp olive oil
- 1 tbsp fish sauce
- 1 garlic clove
- 1 tin tomatoes
- 170g tomato puree (1 tube)
- 1 tsp sugar
- 1 tsp salt
- 1 tsp basil
- ½ tsp oregano
- 1 tsp chilli flakes
directions:
this is a same-day dough. see the notes below if you want a 1 day ferment. start this at 8.15am to be cooking at 5pm.
dissolve the yeast in the lukewarm water and leave aside for 5 mins.
in a bowl, add the cold water, salt, oil, sugar and a handful of flour. mix together, then add the yeast.
add the remainder of the flour and knead for 5 mins.
place the dough in a bowl and cover with cling film. leave out at room temperature for 6½ hrs.
knock it back and shape into 250g balls. spray a tray with oil and place the balls down, spray or brush the balls with oil and cover the tray with a lid or cling film. leave for 2 hrs at room temperature while they rise.
30 mins before cooking, put a pizza stone in the oven and heat it as hot as it will go.
for the sauce, put everything in a blender and blitz.
when the dough has risen, shape into pizzas, add your sauce/toppings, and cook on the stone for 6-8 mins.
notes:
timings and yeast amount assume a 21°C kitchen. for a 1 day ferment use 0.7g yeast, leave out 1 hr, then 24 hrs in a 4°C fridge, and 2 hrs in balls the next day. for 2 days in the fridge use 0.3g and for 3 days 0.2g. a colder kitchen (18°C) needs more yeast and longer in balls; a warmer one (24°C) needs less and shorter. strong or plain flour will do if you have no 00.
