PIZZA CRUSH RECIPES

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WOOD-FIRED PIZZA - JAMIE OLIVER



Wood-fired pizza - Jamie Oliver image

Homemade pizza dough makes all the difference – topped with sausage meatballs, broccoli and fennel, this is epic!

Total Time 1 hours 30 minutes

Yield 6-8

Number Of Ingredients 17

1 kg strong white bread flour (or 800g strong bread flour mixed with 200g semolina flour)
1 level teaspoon fine sea salt
2 x 7g sachets of dried yeast
1 tablespoon golden caster sugar
4 tablespoons extra-virgin olive oil
4 cloves of garlic
olive oil
1 bunch of fresh basil
3 x 400g tins of whole plum tomatoes
sea salt
freshly ground black pepper
1 small head of broccoli
4 quality anchovy fillets
1 fresh red chilli
2–3 Italian-style sausages
150 g Taleggio cheese
1 tablespoon fennel seeds

Steps:

    1. For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
    2. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
    3. For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
    4. Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
    5. Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
    6. Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
    7. When you’re ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you’re using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they’ll take 8 to 10 minutes. Serve hot.

Nutrition Facts : Calories 840 calories, FatContent 22 g fat, SaturatedFatContent 7.1 g saturated fat, ProteinContent 33.5 g protein, CarbohydrateContent 136.5 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 2.2 g salt, FiberContent 0 g fibre

CLASSIC PIZZA SAUCE RECIPE - OONI USA



Classic Pizza Sauce Recipe - Ooni USA image

Simplicity at its finest, our super easy, no-nonsense Classic Pizza Sauce creates the perfect complement for layering up your pizza toppings of choice.Made using a stovetop (hob) rather than in your Ooni, this recipe is an excerpt from our new cookbook, Ooni: Cooking with Fire. “Juicy and sweet tomatoes with a hint of garlic, salt and basil make this the ideal pizza sauce for enhancing the flavor of your Classic Pizza Dough base,” says Ooni CEO Kristian Tapaninaho. Choosing good quality tomatoes will make a difference to the flavor of your sauce - we like to go for canned San Marzano tomatoes, which are the traditional choice for Neapolitan pizzas.

Provided by Federica Scanavini

Total Time 21 minutes

Prep Time 1 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 7

2 tbsp olive oil
2 garlic cloves, crushed or finely chopped
4 cups (800g) canned whole plum tomatoes (we like San Marzano)
2 heaped tsp sugar
1 tsp salt
Handful of basil leaves, roughly chopped
Pinch of freshly ground black pepper

Steps:

  • Place the oil in a pan over a medium heat. When warm, add the garlic and fry until softened but not brown.
  • Pour the can of plum tomatoes in the pan and use a masher or fork to crush them down.
  • Add all the remaining ingredients, then simmer on a low heat for 20 minutes, or until the flavor has deepened and the sauce has thickened slightly.
  • This sauce can be used straight away, or placed in an airtight container and stored in the fridge for up to a week, ready to be used as required.

Nutrition Facts : ServingSize 8,

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