new york pizza spicy salami no1
no cheese spicy salami new york pizza
IngredientsMakes: 236g (1)
| 240g | new york pizza dough | (recipe below) | |
| 20g | broad bean & tomato soup | (recipe below) | |
| 15g | salami milano | ||
| 15g | chorizo | ||
| 1g | salt | ||
| 20g | chilli oil |
Method
| Heat oven to 250C. |
| Dust crepe skillet w/ ground rice or semolina. |
| Dust baking tray w/ ground rice or semolina. |
| Shape dough into disc and place on skillet. Cover w/ sauce & then toppings |
| On the large burner. Heat on high for 1min then medium for 1min in total for about 2min - 1+1 mins. |
| 1+1 min soft bottom a little floppy. |
| 1+2 mins rigid bottom no flop. |
| 1+3 mins crispy bottom centre has crunch. |
| Tansfer to bake tray and into oven 250C / 8mins. |
| Drizzle w/ chilli oil & serve immediately! |
new york pizza dough
minimal effort pizza dough
IngredientsMakes: 1115g (4)
| 15g | sugar | ||
| 10g | dried yeast | ||
| 30g | olive oil | ||
| 420g | water | ||
| 630g | 00 flour | ||
| 10g | salt |
Method
| Makes enough for 4 pizzaa ~280g per pizza. |
| Mix the sugar, dried yeast, olive oil & water and leave for 15mins to activate the yeast. |
| Add the salt to the flour, then add the wet ingredients combine into a smooth dough. |
| Place into a sealed plastic container and leave in the fridge for 72 hours. |
| BTW you can get very passable results after 24 hours! |
| Turn the dough out onto a flourless surface, and knock back until smooth & silky, form into a tight ball. |
| Cut the dough into 4 pieces and make a ball of each. |
| Place on a plastic tray & cover w/ cling film then leave for an hour to prove. |
| Once risen, the dough balls shouldn't really be touching! |
broad bean & tomato soup
soup made w/ broad bean shells & tomatoes
IngredientsMakes: 685g (2)
| 60g | EVO | ||
| 8g | garlic | ||
| 2g | fennel seeds | ||
| 100g | onions | ||
| 240g | tomatoes | ||
| 4g | salt | ||
| 600g | water | ||
| 300g | broad bean shells | ||
| 5g | mustard powder |
Method
| Lightly fry the fennel seeds & garlic for about a minute then add the onions and a lid then turn the heat down to medium. |
| Cook until the onions are soft then add the tomato & salt & cook for another 5mins. |
| Use a potato peeler to shell the broad beans removing the stringy bits in the process. |
| Keep the beans for something else. |
| Chop the broad bean shells into cm chunks, this helps them cook but also means the stick blender won't get tangled with missed stringy bits! |
| Add the water bean & mustard and bring to the boil with a lid on. |
| Once boiling set to simmer & leave for 20mins. |
| Remove from the heat to a wooden board & blend smooth with a stick blender. |
| Pass through a sieve. Use as required. |
| Pimp w/ a little soft cheese & butter, serve w/ crusty roll or garlic bread. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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