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Pizza oven in the Seychelles.
See below for other holiday snaps. |
Pizza by definition is a flat, round bread, baked in an oven usually topped with a tomato sauce and cheeses. With this as your base you can embellish with whatever you fancy. Apparently, though disputed, it was invented in Naples to then become popular all over the world. Many dishes throughout cultures are similar to pizza though should not be confused such as the French Tarte flambée or the middle eastern Manakish. The Italians are so protective over their pizza that laws have even been passed to stipulate clearly what can actually be dubbed as 'authentic pizza'!
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| The man himself likes slices |
Now, with this said, you may be as surprised as I was when I read Jamie's Italy, that when he went to the restaurant where the famed Margerrita originated from, he stated that the service and quality of everything was pretty dire. But, when you take into account that the most iconic of all Italian foods is actually considered by them to be 'junk food', one might understand clearer. Put it this way, you wouldn't go into your local kebab joint and request a truffled balotine of quail would you? It's not all stories either because my parents, who spent their honeymoon in Italy, have often said that they were probably the worst pizzas they've ever had but the ones they had when staying in the Seychelles were among the best. Yeah, you tell me! Jamie also said in his book that Italians consider you a prat if you eat pizza with a knife and fork. It's supposedly meant to be eaten folded over and stuffed in your mouth. (I personally do prefer slices.)
Anyhow, enough jabbering. To the food!
Time: 30 mins prep, 15 mins cooking
Serves: 6 to 8
RECIPE:
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| Simple does the job |
1) Oil or flour three/four pizza trays now as you won't want oily hands later and preheat your oven to 250 degrees/gas 5. Take a large mixing bowl and dump in there two sachets of dried yeast, a handful of sugar and a good sprinkling of salt. Pour in a small splash of warm water and gently swill the bowl around. This wakes the yeast up a bit. Place your bowl in some scales and weigh out 750g of flour. (I use 500g white, 250 spelt for a really nice flavour). At this point you could add paremsan, dried basil, dried chilli seeds or any other seeds for that matter. if you want. Make a well in the center take a fork and slowly pour in some warm water as you stir it in. Don't incorporate all of your flour yet but take a little bit from the sides of the well at a time and don't let it get dry either, keep it fairly wet until it's all coming together. Add a bit more flour to your bowl and get your hands in there. The next bit is easy: if it's wet add some flour, if it's dry add a little water. Turn your dough onto a floured surface and, as Jamie would say, let all your emotions out. Really give the dough some loving for five, ten minutes until it's soft and elastic and then divide into three/four portions. Now you're ready to roll it out.
2) Firstly, ensure that your rolling pin has not been caked in salt dough or is speckled with multi-coloured Plasticine. (I love my little siblings!) Flour your surface and rolling pin and roll your dough out. Flip it over and roll again. Toss it in the air even if you like! Repeat this process until you have flat, pizza base and then you can put this on tray for trimming. Press your finger into the dough all the way around the edges to give a small crust and then slop on some of that Lidl pasta sauce, (See previous post), leaving about an inch or so at the edges.
3) When it comes to cheeses, I personally like like something strong but feel free to have an explore: Buffalo mozzarella, Gorgonzola, Provolone are all awesome. Sometimes mixing cheeses really works and if you get it right, no other toppings are needed. A few, fresh basil leaves and you are away. Before you should be an amazing creation.
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| Egg. Told you. |
Now, there are no rules to toppings so I won't class this as a step; go with what your tastebuds dictate but just don't go too crazy as you will end up with a sloppy, cheese pie. Get some sliced parma ham, meatballs (I have a recipe for those too) on there with a bit of fresh chilli and red onion or some olives, peppers and sweetcorn. Even a cracked egg in the middle with sliced, mixed grapes is quite common in Italy. If you want some anchovies in there, I'll forgive you. No, seriously, fish can be amazing on pizza too.
So there you have it. Pizza is somehow such a joy-bringing dish it really does put a smile on your face just looking at one...unless yours has become a flop like my first few attempts. Don't sweat it, it's all part of the learning curve. I've lost count of how many times I have criminally burnt a pizza or taken it out too soon to find I have lovely melted cheese sitting on top of stodgy, very uncooked dough. Learn from your mistakes, adjust where needed and just keep giving it another go.
Seasoned with Hope,
Jacob
P.S. I don't want to see anyone using cutlery!
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My Mum eight or so years
before having me |
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| My Dad in some suspect glass |
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Another holiday snap of a creole
display in a boat. |
"To glorify my Savior, Jesus Christ, the Creator
of the universe and spread further abroad His glorious gospel." - Yours Truly
