Carbs by Laura Goodman

Author:Laura Goodman
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2018-09-24T16:00:00+00:00

Makes 1 rectangular pizza

For the dough

4 tbsp olive oil, plus 5 tbsp for greasing the baking tray

500g (3⅔ cups) strong white bread flour

1 tbsp fine sea salt

7g (¼oz) instant yeast

For the sauce

2 tbsp olive oil

4 cloves of garlic, finely chopped

1 tsp dried chilli (hot pepper) flakes

400g (14oz) can of chopped tomatoes

300g (1¼ cups) passata

1½ tsp dried oregano

salt, pepper and sugar

For the topping

70g (2½oz) mozzarella (the low moisture stuff that comes in a block or sliced, not in brine)

anchovies in olive oil (optional)

35g (1¼oz) pecorino, coarsely grated

1. Add the 5 tablespoons of olive oil to a lipped baking tray. Spread it to coat the tray using your fingers or a pastry brush.

2. In a large bowl, use a fork to combine the flour, salt and yeast. Add 2 tablespoons of the olive oil to the bowl, followed by 325ml (1⅓ cups) lukewarm water. Begin to mix with a wooden spoon and then use well-floured hands to bring it into a ball. Or, you can do all of this using a dough hook on a stand mixer.

3. Knead the dough until smooth and soft – for about 6 minutes. If you’re kneading by hand, you’ll find that it’s quite sticky, but with enough flour on your worktop it should be workable. If you’re kneading in the machine and it’s sticking a lot, add a spoon or two of flour.

4. Shape the now-smooth and silky dough into a ball with floured hands and put it in the middle of your oiled baking tray. Use light hands to gently prod and stretch it across the tray. At the same time, drizzle and spread the remaining 2 tablespoons of olive oil across the top of the dough. Don’t worry if you can only get the dough to cover half of the tray – it’s going to expand. Cover well with cling film (plastic wrap) and leave it to rise in the tray at room temperature for 2 hours.

5. Meanwhile, make the tomato sauce. Heat the olive oil in a wide frying pan and when it’s hot, cook the garlic and chilli flakes for a minute or two. Add the chopped tomatoes, passata and oregano to the pan. Stir well and crush the tomatoes with the back of your wooden spoon. Season with salt and pepper, and add a teaspoon of sugar if it’s still tasting a bit harsh. Cook for about 12–14 minutes until it looks like it’ll smear satisfyingly across a pizza. Turn the heat off.

6. When your dough’s ready (or 10 minutes before), preheat the oven to 240°C/475°F/Gas 8.

7. Gently ease the puffed-up dough into the corners of the tray with your fingers, watching for oil spills. Arrange the mozzarella slices across the surface of the dough. Blob the tomato sauce (every last bit) over the mozzarella, and use a wooden spoon to smooth it over, without dislodging any mozzarella. Arrange the anchovies over the sauce if you’re using them. Sprinkle the grated pecorino on top.

8. Bake in the middle of the oven for 14–16 minutes.

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