Everyone loves pizza but shop bought ones never quite seem to taste anywhere as near as good as those you can get in a restaurant or make at home. I do enjoy homemade pizza and so do my friends and family and they love to come over and try my various creations. My pizzas are great except for one thing, the base. It’s not a problem with my base mixture it’s more about the moisture of the items I add such as mozzarella that can give me, dare I say it, a ‘Soggy Bottom’. Soggy bottoms are not great and cooking for longer simply overcooks the outer part of the pizza so is not really the solution. But dear readers and friends who will be visiting me soon for pizza all is not lost!!!! I have finally found the answer, do I hear you all cheer yaaaaaaaaaaayyyyyyyyyy!!!!!!!
The solution is simple and I’m kicking myself for not coming up with the idea myself and patenting it. When you see pizzas being made in a restaurant they are often put into a pizza oven on top of ceramic stone shelves. Pizzeria owners prefer this style of cooking as it gives an authentic pizza taste. Another important factor is using fresh products as this allows you to create the most amazing pizza’s but don’t forget that you should always use freshly ground spices for added flavour. Again, I have found an amazing product to enable you to do this. Forget those damn pestle and mortars that take forever, are exhausting to use and don’t get spices ground down as finely as you need them. Introducing the simplest and only spice grinder you will EVER need! ‘The Spice Boy‘.
I set off to experiment with both this and the ‘Eddington Pizza Stone’
With these great products I have created a mouth-watering recipe for you all to try. The results from the pizza stone were impressive. The pizza base was cooked throughout and crispy. The aroma and flavour were fantastic and it smelt like a pizza from a good pizza restaurant. It was simple to use and to clean although make sure that you read the instructions before use. The spice boy was brilliant, it’s easy to add the spices and you can adapt the mechanism to adjust how fine you want whatever spice you are grinding. Infact if you are making a curry or a dish with spices that need to be ground finely and need a set amount you can simply add these to an empty spice boy and grind.
I wanted to experiment with flavours and combined sweet with savoury. The crust is thin so it’s far better for you than the thick base pizzas and the mix of ingredients make it not only absolutely delicious (even if I do say so myself) but also rich in nutrients. Simple to make all you need is time to make the base and allow it to rise (prove).
For the dough:
250g Strong White Flour
5g Freshly ground sea salt (use the Spice Boy!)
30ml Olive oil
1-2tsp Coarse semolina
1 White onion
1 tbsp Rapeseed oil
3-4 Figs cut in quarters
80g Parma ham
Olive oil to drizzle
Approx 50g Grana Padano (grate)
Freshly ground black pepper (use the Spice Boy!)
Make the dough in advance.
Mix together the flour, yeast, salt, water and oil in a mixer and allow the dough hook to do all the hard work. Mix for approx. 5 minutes then with an oiled spatula scrap out the ball which will have formed into an oiled bowl (plastic). Cover and leave in a warm place for 3-4 hours. I sometime leave these for longer as I make the dough in the morning or daytime and will make the pizza when the little ones get back from school or even later when the husband gets back from work.
Just before you are ready to make the pizza set your oven to 220 (conventional oven) 210 (fan oven). Place the stone in the oven and allow to heat for about 30 – 40 minutes.
Prepare you toppings. Chop the onion in half and then slice. Heat up a saucepan and once it has reached a medium heat add the rapeseed oil and heat. Throw in the onion and stir fry for about 3-4 minutes then add the sugar and balsamic vinegar. Cook for a further 5 minutes.
When the stone has been heated and the toppings are ready take the stone out of the oven and sprinkle over some of the semolina. Place the dough onto a floured surface and flatten it out a little in the shape of a circle. This does not have t be particularly large as long as you have the beginnings of the circle it will be fine so about 7-8 inches in diameter then place the dough onto the pizza stone and gently but quickly push the dough out so that you have a large round that just covers the whole of the stone.
Sprinkle over more of the semolina and then place the figs evenly around the pizza. Rip the mozzarella into chunks and do the same with these. Sprinkle the balsamic onion and the grated Grana Padano over the pizza and then place the stone back in the oven for the pizza to cook.
Cook for approximately 16 minutes, the cooking time will vary depending on your oven and also how many moist ingredients like the mozzarella you use and their quantities. Once cooked remove from the oven and add the Parma ham by ripping this and arranging it around the pizza. Add the rocket and a drizzle of olive oil followed by a little freshly ground black pepper.
Place the stone on the serving rack that comes with the stone and serve.
Fresh homemade pizza that simply can’t be rivalled!
This is Not a sponsored post.