SIMPLICITY AT IT'S TASTIEST
One Of The Best Pizza's You Will Ever Eat...I love my wood fired pizza oven and it is the best thing I have ever built! Check out my easy step by step build instructions, search bar on the right, clay oven builiding your wood fired pizza oven.
There is good reason this pizza has a DOP, not just for the most gorgeous San Marzano a heirloom plum tomatoes that grown on the slopes opposite Mount Vesuves in Valle del Samo Italy, but also for the romantic history of the origion of how this pizza was created. I get my DOP tomatoes through google and I treat each can like gold...
So it goes...In 1889 Queen Margherita of Savoy visited Naples, a local pizza chef, Dom Raffaele Esposito was asked to prepare a special dish in the Queens Honour, alone with his wife he created this pizza using the very best and most honest local San Marzano tomatoes, buffallo mozzarealla cheese and fresh basil, the colours of the Italian Flag, named after the guest of honour and representing the Italian Flag that is how this pizza was born,
San Marzano tomatoes are a thicker plum tomato with fewer seeds, a lower acidic level which means a sweeter juicier tomato, great for sauces. San Marzano tomatoes can be grown anywhere but it is only the the ones grown and canned in Valle del Samo, Italy that can be classified with the EU DOP stamp.
Prep Time 15 minutes / Proving Time 1 hr / Cooking time 2-3 minutes
Ingredients
(makes 6)
Authenic Italian Pizza Dough
500g 00 Caputo flour
50g cold pressed olive oil
10g Himalayan sea salt
15g yeast, keep away from the salt
320g water
San Marzano Tomato Sauce
1 tin DOP san Marzano tomatoes
1 glut olive oil
1 onion finely chopped
1 clove Italian garlic grated
1 pinch Himalayan sea salt
San Marzano Toppings
3 balls DOP buffalo mozzarella
1 handful fresh basil leaves torn
This is a brilliant old fashioned honest pizza dough, you can prove this dough for a minium of one hour and up to four hours after mixing on the side or once made pop in the fridge and prove for 24hrs so it is ready for the next day, just leave to come up to room tempretaure before use and even more helpful after proving on the side for one hour you can portion up the dough and freeze, then when needed defrost, leave to come up to room tempreature, roll out and use. These also make great flat breads, roll out and dry pan fry for a minute on each side and you will have gorgeous flat breads great for stuffing with salad, meats and kebabs...
Place all the ingredients in your mixer and using a dough hook knead for seven minutes, if doing by hand which I often do, bring all the ingredients together to form a sticky dough and turn our on a barely floured surface and knead until the dough is smooth and springy around 7 minutes, try not to add in any extra flour, dough loves to be wet and will come soft, dry and smooth just keep kneading ! Leave to prove for one hour covered at room temperature.
Next make the gorgeous San Marzano tomato base sauce, heat the olive oil in a pan, add the garlic and onions on a medium heat soften for around ten minutes, add the tomatoes crushing them with your hands, leave to gently simmer for five minutes, blitz to a smooth sauce and season with sea salt.
Now your ready to rock and roll, divide the dough into 6 portions roll out each dough ball into a thin pizza base, spread a ladle of the San Marzano sauce over the base, top with torn pieces of the buffalo mozzarella, place on your pizza stone or in your pizza oven and cook until bubbling, remove and leave to rest for a minute then add the torn fresh basil leaves, that's it Ta da done...
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