Friday, 25 January 2013

Traditional PIZZA Recipe

For the dough
190 ml plain flour
3 ml salt
3 ml dried yeast
3 ml castor sugar
1 small egg
30 g butter
25 ml milk
25 ml water
25 ml oil
For the filling
3 medium-sized tomatoes, sliced not too thinly
115 g Gouda cheese
50 g anchovy fillets
6 black olives
3 ml dried marjoram
Salt and pepper
Warm the milk and water to blood heat and mix this into the yeast and sugar. Leave it to dissolve in a warm place, about 10 minutes. Form the flour and salt into a ring on the table. Beat the egg into the yeast when ready, and pour into the centre of the flour.
Gradually mix the flour into the liquid and when the ingredients have formed a dough, knead it for at least five minutes. Spread the dough out a little, place the butter in the centre and knead it in until the dough is smooth again and the butter evenly distributed.
Knead the dough by turning out on to a lightly floured board. Fold the dough over and push down with the heel of your hand, give a quarter turnthen fold over and push down again. Continue in this way until the dough is smooth and elastic.
Put the dough into a greased bowl, cover with a damp cloth and leave in a warm place for 40 minutes to “prove”. When the dough has doubled in size, knead the dough again lightly so that it returns to its original size, and form the dough into a 23 cm round.
Place the dough in a shallow sided tin. Arrange the tomato slices over the top, keeping a 1,2 cm border free around the edge from filling. Scatter the marjoram over the tomatoes, then season with a little salt and pepper.
Cut cheese into thin slices and arrange them over the tomatoes. Soak the anchovy fillets in a little milk for about 10 minutes to remove any excess salt, then cut each fillet in half length-wise and arrange the pieces over the cheese to form a trellis pattern.
Cut the olives in half, remove the stones then arrange them in between the trellis. Pour the oil around the pizza, then leave it in a warm place for 15 minutes to prove. Bake the pizza on the centre shelf of a fairly hot oven 200 C for 25 to 30 minutes, or until it is brown. Serves four.