The Perfect Pizza
This recipe comes to us from the Napoli area of Italy. Pizza is now found all over Italy, but the south is its traditional home. Like many cuisines from around the world, pizza was a dish created by the poor, utilising local ingredients which were abundant and cheap. Hence the concept of putting tomato on top of flat bread and adding some cheese and whatever else was around became a staple for the people of Naples.
Here’s my version…
PIZZA DOUGH
INGREDIENTS
- 30 gm Compressed Yeast
- 145 ml Warm Water (40 deg C)
- 500 gm “00” Plain Flour
- 1/2 tsp Salt
- 40ml Olive Oil
METHOD
Dissolve yeast in warm water in bowl and add 1/3 flour.
Mix into a smooth paste. Cover with cloth and place in warm spot for 30 minutes.
Sift remaining flour onto work bench combine with paste.
Add salt and knead for 8 to 10 mins to form a firm dough.
Cut into 4 pieces, roll into balls and leave in warm place for 2 hours to rise.
PIZZA BASE SAUCE
INGREDIENTS
- 60 gm. Chopped Onion
- 10 gm. Fresh Garlic
- 125 gm. Sweet Potato (small dice)
- 125 gm. Pumpkin (small dice)
- 125 gm. Potato (small dice)
- 100ml. Olive Oil
- 400ml. Vegetable stock
- 25gm. Sugar
- 1/2 tsp. Cracked Pepper
- 1/2 tsp. Salt
- 20gm. Chilli Paste (Sambal Olek)
- 350gm Chopped Ripe Tomato (Skinless)
- OR 350gm. Tin Chopped Tomato
- 150gm. Tomato Paste
- 50gm. Basil Pesto
METHOD
Heat oil in pan, add onion, garlic, sweet potato, pumpkin & potato.
Sauté until nicely caramelised.
Add vegetable stock and bring to boil.
Add sugar, salt, pepper & chilli paste.
Cook until vegetables are soft.
Add chopped tomato; bring back to simmer for 2 mins.
Remove from heat and blend to paste
Fold in tomato paste and pesto.
Refrigerate until required.
MAKING YOUR MASTERPIECE
When ready to make your masterpiece, roll out dough on floured surface and top with thin layer of Base Sauce and grated mozzarella.
TOPPINGS
When considering toppings…the rule of thumb is “less is more”, go easy on the variety and think about the flavour combinations.
Some of the ingredients that go well and are used throughout the southern parts of Italy are anchovies, olives, bocconcini, fresh basil, ricotta, prosciutto or roasted capsicum. There are many, many combinations…find yours and you will never tire of this wonderful creation handed down to us from the Neapolitans.
COOKING YOUR PIZZA
The best method of cooking, if you do not have a wood fired pizza oven (yeah right..!!!), is to get a pizza stone and pre heat it in your BBQ. Once the stone is hot, place your home made pizza on to the stone and close the lid. This will result in a perfect pizza every time. To cook in a domestic oven, make sure that the oven and a heavy bottomed pan (cast iron) is pre-heated to 250degC. Place pizza on tray or pan and cook until top is done and the bottom is crisp and lightly browned. 7 to 10 minutes should be maximum.
HOW ABOUT A WINE I HEAR YOU ASK
When considering what wine to drink with this wonderful food, the many pizza flavours allow you to consider many options to balance the wine with your choice of pizza.
Pizzas with robust tasting ingredients match well with the traditional Italian wines made from Sangiovese grapes, often blended with small amounts of other varieties such as Cabernet Sauvignon. Such wines are medium bodied, usually have earthy and savoury flavours, balanced with fruit on the middle palate. Depending on your success in finding an Italian one, there are many Australian Sangiovese worth a try including ones from Chateau Tahbilk or Coriole. Another possible matching choice is one of the many GSM (Grenache, Shiraz, Mouverdre) wines mostly from South Australian vineyards.
For pizza dishes with lighter flavoured ingredients, consider matching with a light dry white wine, such as Riesling or Chardonnay.
For a light affordable fun wine with your pizza, look for a Prosecco, Italy’s sparkling wine, a style full of freshness.