Pizza arrabiata

For the pizza dough:
12 g fresh yeast
pinch of sugar
250 g white bread flour or Italian ‘0’ flour, plus extra to dust
1/2 tbsp olive oil

For the tomato sauce:
4 tbsp olive oil
1 garlic clove, chopped
1/2 tsp oregano
400 g canned chopped tomatoes, drained

For the topping:
75 g buffalo mozzarella, torn into pieces
200 g plum tomatoes, halved
150 g fresh spicy chorizo, sliced or removed from the skin and crumbled
50 g red pepper sliced or you can use peppadew peppers halved
1/2 tsp fennel seeds
dried red chilli flakes, to taste
chilli oil or extra virgin olive oil, to drizzle

For the dough: In a medium bowl, cream the yeast with the sugar and whisk in 125ml tepid water. Leave for 10 minutes until frothy. Sift the flour and 1/2 teaspoon of salt into a large bowl and make a well in the centre. Pour in the yeast mixture, then the olive oil. Mix together with a round-bladed knife, then use your hands until the dough comes together. Tip out onto a lightly floured surface, wash and dry your hands, then knead briskly for 5-10 minutes until smooth, shiny and elastic. You should knead for 5 minutes if you have warm hands or 10 minutes if your hands are cold. Don’t add extra flour at this stage – a wetter dough is better. If you feel the dough is sticky, flour your hands, not the dough. The dough should be quite soft. If it is really too soft, knead in a little more flour.

To test if the dough is ready, roll it into a fat sausage, take each end in either hand, lift the dough up and stretch it outwards, gently wiggling it up and down – it should stretch out quite easily. If it doesn’t, it needs more kneading. Shape the dough into a neat ball. Put in an oiled bowl, cover with clingfilm or a damp tea towel and leave to rise in a warm, draught-free place until doubled in size. This should take about 1½ hours.

Uncover the dough, punch out the air, then tip out onto a lightly floured work surface and shape into a smooth ball. Place the ball on a non-stick baking parchment, cover loosely with clingfilm and leave to rise for another 60-90 minutes. For the last 30 minutes, preheat the oven to 220C/gas 7 and put a large, heavy baking tray, pizza tray or stone on the lower shelf.

For the tomato sauce: In a large shallow pan, heat the oil almost to smoking point. Standing back to avoid the spluttering, add the garlic, oregano and tomatoes. Cook over a fierce heat for 5-8 minutes or until the sauce is thick and glossy. Pass the sauce through a sieve set over a bowl to remove any seeds or skin.

For the topping: Uncover the dough, punch out the air and roll or pull into a 25cm circle directly onto a piece of non-stick baking parchment. Spread the tomato sauce over the pizza base, leaving a 1cm rim around the edge. Scatter evenly with the mozzarella, tomatoes, sausage, peppers, fennel seeds, chilli flakes and drizzle with olive oil, then season.

Open the oven door and quickly slide the paper and pizza onto the hot baking tray or stone. Bake for 5 minutes, then carefully slide out the baking parchment and continue baking the pizza for a further 15 minutes, or until the crust is golden. Remove from the oven and serve immediately with a green salad or if you are feeling piggy, chips!

Original post with credits


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