Margherita and salsiccia e friarielli pizzas
While it may be a little time-intensive this failsafe dough produces the perfect pizza - now just to decide what toppings to use!
You will need a pizza oven for this recipe.
Ingredients
For the dough
For the sauce
- 1 garlic clove, finely chopped
- 1 tbsp extra virgin olive oil
- 400g tin chopped tomatoes
- pinch dried oregano
For the margherita toppings
- 2 balls fior di latte mozzarella
- 2 tbsp basil
- 75g/2½oz Parmesan
- 3 tbsp extra virgin olive oil
For the salsiccia e friarielli toppings
- 150g/5½oz friarielli (fresh or from a jar)
- 2 balls Provola (smoked) mozzarella
- 300g/10½oz roasted Italian sausage
- 75g/2½oz Parmesan
- 3 tbsp extra virgin olive oil
Method
To make the dough, add 630ml/21fl oz cold water to a large mixing bowl (or the bowl of a stand mixer), then rub the yeast between your fingers under the water to dissolve it.
Add half the flour and mix until smooth – the dough should have the consistency of a thick batter at this point. Add the salt and mix well to combine. Add the remaining flour in two batches, mixing until you have a scraggly dough.
Tip the dough out onto a clean work surface, if kneading by hand, and stretch and knead the dough for 10–15 minutes until elastic and smooth. If using a stand mixer, mix on slow for 10–12 minutes using the dough hook. Place the dough in an airtight container and leave to prove at room temperature for 2–3 hours, before transferring to the fridge to prove overnight.
The next morning, use a dough scraper to divide the dough into 280g/10oz portions, rolling each into a tight ball. Place the dough balls seam-side down in a large airtight container, then cover and leave to prove at room temperature for 6 hours until the dough has doubled in size. Place the sealed container in the fridge and leave to prove for a further 12 hours.
Remove the dough from the fridge and allow it to come up to room temperature for 2–3 hours before using. The dough can now be used immediately or kept in the fridge for 2–3 days.
To make the sauce, add the garlic and olive oil to a pan and cook until fragrant. Add the tomatoes and oregano and reduce by half.
Pre-heat the oven to 230C/210C Fan/Gas 8.
To assemble, stretch a ball of dough out into a rough, round shape.
To make a margherita, spread with some of the tomato sauce, then add the mozzarella and basil.
To make a salsiccia e friarielli, spread with some of the tomato sauce, then add the friarielli, smoked mozzarella and finally the sausage.
Cook in your pizza oven until the cheese has melted and the dough is cooked. This will take about 10 minutes. Finish with a drizzle of extra virgin olive oil.
