Things seem to have got a bit ‘bakery’ recently what with oatcakes, flatbreads and Italian style tray bread. You’ve not been complaining though, so I’ll take that as a good sign.
The situation will be rectified shortly and there is a belated Nose to Tail Tuesday on the way as well as some cheeky nibbles.
In the mean time here is the final (for now) piece on what to do with bubbling masses of sourdough that I've been nurturing as it gradually expands and develops its own unique characteristics.
(I will post about making the actual mother dough next week)
When people refer to pizza as fast food they are normally talking about the sort that comes in a cardboard box with a base as thick as a telephone directory and all sorts of toppings that would probably make even Tony Soprano weep.
But there is another way.
Along with the swamp of dough that sits in the fridge, I try to keep a batch of tomato sauce on hand either frozen or refrigerated (gently fry a couple of shallots or a small onion in a little olive oil, add some chopped garlic, a little balsamic vinegar and two tins of tomatoes. Let it simmer for an hour or so, add a little oregano and seasoning and you have a tomato sauce fit for a king and a multitude of uses).
If you have these two things available you are only ten minutes away from a fresh pizza, and that’s quicker than any Dominos delivery.
Crank your oven up to full (about 225-250 degrees C) and get a dry frying pan hot. Roll out a handful of dough until it is the size you want and about half a centimetre thick. Try not to get it too evenly rolled, you want some discrepancies - they add to the flavour and character of the finished pizza.
Cook one side of the dough in the hot pan until it starts to blister slightly. What you are doing here is replicating the scorching temperatures on the base of a genuine Italian pizza oven – it will give you sublime flavour and a wonderful crispness.
Place on a tray and cover with a little tomato sauce, whatever toppings you want (I usually keep it simple and go for mushrooms, maybe some red onion and a few roasted peppers – basically whatever you have left in the ‘fridge!).
Top with cheese and get it into the oven. It should take no more than seven or eight minutes until the edges start to crisp up, the cheese starts to bubble and the whole lot begins to look like deliciousness defined.
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