|
 |
|
Pizza dough Flour French Maid chargrilled antipasto relish Choritzo sausage, sliced French Maid crushed garlic Fresh oregano, or dried Mozzarella cheese Pizza dough 500 gm strong flour 15 gm yeast 200 - 250 ml water, lukewarm 40 ml olive oil 10 gm salt |
 |
|
Make a well with the flour. Dissolve the yeast in some of the water. Place all ingredients in the middle of the well, holding back some of the water. Bring it all together and knead the dough until smooth and elastic. Add more water if required. Place the dough in an oiled bowl, cover with plastic film and prove in a warm place until double in size. Bring it back on a floured work surface, knock it back (pushing the air out), re-knead it and rest in the oiled bowl, covered, for at least one hour. Roll half of the dough out to a thickness of 5-7mm, and then using both hands stretch all sides to obtain a uniform thickness. Spread Chargrilled Antipasto Relish over the dough. Arrange sliced Choritzo sausages onto it. Drizzle Crushed Garlic over. Sprinkle with fresh or dried oregano and mozzarella cheese. Bake at 220°C, preferably directly on a pizza stone. Makes two 250mm pizza Recipes courtesy of Stephan Baumberger Stephan's Restaurant & Gasthof |
 |