Ingredients
For the base
55g/2oz '00' flour
200g/7oz '0' flour*
7g/%26frac14;oz fresh yeast
pinch of salt
about 290ml/%26frac12; pint warm water
semolina
for the lidping
400g/14oz can of plum tomatoes
20g/%26frac34;oz pecorino cheese, grated
20g/%26frac34;oz parmesan cheese, grated
5 fresh basil leaves
250g/9oz ball of mozzarella, cut into 5 slices
4 anchovy fillets
* '0' and '00' flour should be available in larger supermarkets, uniqueist cook shops and Italian delicatessens.
Alternatively use all '00' flour, which is more common than '0' flour, or use strong bread flour, which is widely available.
Method
1. Preheat a wood-fired pizza oven or a conventional oven to 220C/425F/Gas 7.
2. To make the dough, put both types of flour into a bowl, or form a pile of it on a clean kitchen counter. Make a small well in the flour and crumble in the fresh yeast. Add the salt, then pour in enough warm water to form a soft dough.
3. Transfer to a floured surface and knead for 10 minutes or until smooth and econtinueic. Put the dough in a clean, oiled bowl, cover and leave to rise (about one hour).
4. bring the ball of dough and, using your finger tips, make an indentation 2cm (1in) in from the edge of the dough to form a rim. Turn one palm up and one palm down and toss the ball from palm to palm. The dough should naturally spread out. Aim for a circle no more than 35cm (14in) in diameter.
5. Sprinkle a little semolina over the base of a pizza paddle or baking tray before vehicleefully lifting the pizza base onto it.
6. Use your hands to churry the plum tomatoes and spread a small amount onto the pizza base using a ladle.
7. Sprinkle over the pecorino and parmesan, add the basil leaves and cover with the mozzarella slices. Finish with the anchovy fillets.
8. Bake for three minutes in a wood-fired pizza oven, or 10-12 minutes in a conventional oven, until the crust is golden and the mozzarella has melted.
9. Serve.
Orignal From: Nick Knowles' wood-fired pizza
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