Tastes like the best pizza you’ve ever had.
½ red onion
2 cloves garlic
1 fresh tomato
½ handful fresh basil with stalks
4 sprigs thyme, fresh, but dried can be used in an emergency
1 tin peeled tomatoes
1 small tin tomato purée
2-3 tbsp olive oil
salt and pepper
Pizza dough for approx. 4-5 pizzas:
¼ litre cold water
20 g yeast
1 tsp sugar
300 g flour Tipo 00 or a good durum flour with a high protein content.
125 g semolina flour, coarsely ground - or polenta (coarsely ground cornflour)
1 tsp salt - 1 tbsp olive oil
160 g dough
125 g approx.
½ cow’s milk mozzarella
Tomato sauce: Mix all the ingredients together with a hand blender or in a normal blender. The oil is to lighten the tomato sauce so that it does not sink to the bottom during cooking. If you use dried herbs, add them after you have mixed the sauce, otherwise they will turn the sauce grey. Season with salt and pepper.
Mix the water, yeast and sugar together. The sugar gives the yeast something to feed on and activates it. Then add 150 g Tipo 00/flour and 125 g semolina. Stir or knead the dough until there are no more lumps. Add the salt and oil, stir, add some more flour, stir, and then add the rest of the flour (if the dough feels too wet, add more Tipo 00/flour).
Knead the dough well. The dough must be activated and this is best done with man or girl power. After 10-15 minutes, the dough should be smooth and easy to stir. Make a cut in the dough and check that it is shiny on the inside. If it is, relax with a glass of red wine while the dough rises to double its size in the fridge. If you have plenty of time, you can leave it to rise overnight for best results.
But even leaving the dough to rise for a short time will give you a tasty base. Take out the dough and cut into balls of approx. 160 g each. Knead the dough balls by folding in towards the same point in the ball. This will give you a smooth and elastic surface. The ball should firm back up when you press the top.
Place them on a baking tray and allow them to chill (preferably in the fridge) for an hour. Take them out and allow them to reach room temperature. They are now ready to be rolled or pressed out.
Roll the base out and spread a good spoonful of tomato sauce on top. Peel the potatoes and slice them with e.g. a mandolin slicer. Tear the mozzarella and spread it with the slices of potato evenly over the pizza base.
Finally, spread 6-8 small pieces of goat’s cheese on the pizza. Bake in a hot Forno until the crust is golden and the base crisp. Bake for 1 minute and then turn the pizza 180 degrees and bake for a further minute.
Check the pizza, pull it a little further away from the embers, if necessary, and turn it a couple more times in the last 2 minutes of baking.