PANE
BREAD
For me, there is no other foodstuff more satisfying and complete than bread. It has been a staple in most countries of the world for thousands of years. There was a time when people had bread to eat and little else; it is one of the most basic foods of human life.
Italians take bread very seriously – it is present at every meal – from dunking into milky coffee at breakfast to accompanying all courses during lunch and dinner. And the traditional merenda (teatime snack) for children after school has always been pane, burro e marmelata (bread, butter and jam). If, for any reason, fresh bread is not available, Italians always keep a storecupboard supply of grissini, taralli, freselle or other hard-baked bread substitutes, just in case.
Bread also forms a vital part of the Italian food culture and is intertwined in many local traditions, rituals, feasts and religious festivities. Traditionally, festive breads were made on the day the village celebrated its patron saint; volunteers would go from door to door with big baskets filled with votive breads in exchange for an offering. Bread and religion are closely linked and bread is said to be a gift from God. This is probably why leftover bread is never wasted and it is considered bad luck to throw it away, so any leftovers are made into breadcrumbs or used up in other culinary ways. There are even whole museums dedicated to this humble but important foodstuff throughout Italy – in Trapani Sicily, Cosenza and in Sardinia.
It is said Italy produces over 1500 types of bread. Every region, town, village and even bakery has its own specialities, whether it’s the way the bread is cooked, left to rise, the type of flour or the shape of the loaf, the varieties are endless and fascinating. Probably the most famous is the Pane di Altamura – bread from the little town in Puglia which a few years ago made international news when locals fought to close down McDonalds in favour of a bakery. The rustic loaf is made with local hard durum wheat semola flour, is a lovely yellow colour with a hard crust, and has been made a Denomación de Origen (DOP) protected product. There is also the Pane di Genzano, a town outside Rome, whose soft white loaf covered in wheat bran has also been given DOP status.
There is nothing more pleasurable than making your own bread and the aroma from the oven from a freshly baked loaf is one of the best. It is so simple to make a standard traditional loaf – flour, yeast, salt and water – which forms the basis of most breads including the popular grissini (breadsticks), which are so often found on the Italian table at mealtimes for anyone preferring a light and crunchy alternative.
For the next step up, enriched breads, like Casatiello, which is made in southern Italy at Easter, are made perhaps for a special occasion and packed with lots of other ingredients. Italians are also now experimenting with age-old grains like spelt, buckwheat, and adding seeds to their dough for a healthier approach.
Traditionally, bread is made with a biga (starter), which is still used in Italian bakeries. A small amount of dough from the previous day’s baking is kept and added to start a new dough. The biga, or la Madre (mother) as it is sometimes referred to, starts with flour and water and is left to ferment naturally for a long time, or sometimes organic plain yogurt can be added or a tiny amount of yeast to speed up the process.
THE STAGES OF BREAD MAKING
MIXING
This is when you combine the basic ingredients – usually flour and salt – then pour in the yeast mixture and remaining liquid. Mix with either a wooden spoon or, as I prefer, by hand, until all the ingredients are well incorporated and form into a dough. All the recipes in this book have been tried and tested; however, you may find you need to add a little more or less liquid – sometimes weather humidity plays an important factor. If you find you have added all the liquid and it is too much, simply add a little flour.
KNEADING
This is the process of manipulating the dough so the yeast is evenly distributed and the proteins in the flour develop the gluten. Lightly flour a work surface and place the dough on it. Place the heel of your hand on top of the dough and push away from you. Using your fingertips, flip the dough over, pulling the dough back towards you. Continue doing this, alternating hands, for about 10 minutes or as specified in the recipe. To see if a dough has been kneaded for long enough, roll it tightly into a ball, poke it with your finger – if it springs back readily and has a smooth appearance, it is ready. Some enriched doughs, such as brioche, can be very sticky, so these are easier made in a mixing bowl or in a freestanding mixer with the dough hook attachment.
RISING
This is the stage when the dough is set to rest so that it can expand. Place the ball of dough into a large bowl, cover with either a cloth or clingfilm, and leave in a warm place. This can be near a source of heat, the linen cupboard, warm utility room or in the oven with just the light on. On a hot day, it can be left anywhere in the kitchen. Follow rising times as stated in the recipes; however, you may find that you need a little shorter or longer. Basically an hour should suffice for normal bread dough, but the general rule is until the dough has doubled in size. Be careful the dough could also over-rise and collapse. If this happens, knead the dough for a few minutes and leave to rise again. You can make dough in advance, cover it with clingfilm and store it in the refrigerator, where it will rise very slowly, and then use it when required.
KNOCKING BACK AND SHAPING
This is when you take the dough and ‘knock back’ all the air bubbles that have been created during rising. If you didn’t do this, the dough would eventually collapse. To knock back, you simply knead again but only for a couple of minutes. Sometimes the recipe requires other ingredients and this is the time to knead them in until they are well incorporated.
It is now time to shape the dough, whether it is a whole loaf or individual rolls. To divide the dough into pieces, use a dough cutter. Once the dough has been shaped, place in the prepared baking tin.
PROVING
This is the final rising before the dough is baked. Loosely cover the dough and leave to rest in a warm place. Proving time should not take as long as the first rising; however, check the recipe and do not allow to overproof. The dough should be well risen, feel soft and spongy, and if you prod with your finger the dough will spring back slowly. During this time, preheat the oven.
BAKING
This is when the bread goes into the oven – make sure the oven is hot and at the correct temperature. At the beginning of baking, the dough continues to rise due to the formation of steam and stops when the dough hardens and the yeast dies. Check the baking times of your recipe but all ovens are different and timings can vary slightly. For the purpose of this book, all the recipes have been tested in a fan oven. Basically a loaf of bread is ready when it is golden brown all over and sounds hollow when tapped underneath. If the top has browned too quickly, place some foil over or, if possible, turn over the bread on its side and continue to bake. Remove from the oven and leave to cool on a wire rack before eating.
This is my version of a basic bread loaf. With just basic ingredients and so simple to make, there is no reason why it can’t be made every day.
BASIC BREAD DOUGH
Serves 6
semolina, for sprinkling
12g/just under ½oz fresh yeast
350ml/12fl oz/1½ cups lukewarm water
500g/1lb 2oz/4 cups strong white bread flour
8g/just under ¼oz/1¼ tsp salt
Sprinkle a flat baking tray with semolina.
Dissolve the yeast in the lukewarm water. Combine the flour and salt on a clean work surface, then gradually add the yeast liquid, mixing with your hands until a soft dough forms. Knead the dough for 10 minutes until smooth and elastic. Place the dough in a large bowl, cover with a cloth and leave to rest in a warm place for 1 hour, or until it has doubled in size.
Knock the dough back down and shape into a round loaf or whichever shape you prefer (see overleaf for shaping ideas – there are many traditional shapes you can try). Place on the prepared baking tray, cover with a cloth and leave to rise again for 30 minutes.
Meanwhile, preheat the oven to 220°C (fan)/240°C/475°F/Gas mark 9.
Bake the bread on the bottom shelf of the oven for 30 minutes. The best way to test if the loaf is ready is to bang it gently on the base; if it sounds hollow, the bread is ready. Remove from the oven and leave to cool.
This bread is delicious eaten on the day it is made. However, if stored correctly, it will keep for a few days and is delicious toasted, used to make bruschetta or made into breadcrumbs.
PANINI AL LATTE
MILK ROLLS
These lovely, super-soft milk rolls are ideal for children or the elderly who may find it difficult to chew crusty bread. Filled with ham, cheese, tuna or whatever else you have lying about, they make a nutritious quick lunch or snack. As a teatime treat for children, why not spread on some Nutella or jam. You could also simply shape them into round or long rolls if you prefer. .
Makes 12
12g fresh yeast
½ tsp caster (superfine) sugar
160ml/5½fl oz/scant ¾ cup lukewarm milk
350g/12oz/scant 3 cups strong white bread flour
½ tsp salt
1 egg, beaten
50g/1¾oz/3½ tbsp butter, softened at room temperature
1 egg yolk and a little milk mixed together for brushing
a few sesame seeds, pumpkin seeds, sunflower seeds or seeds of your choice (optional)
Line a flat baking tray with parchment paper.
Dissolve the yeast and sugar in the lukewarm milk. Combine the flour and salt, then mix in the egg and butter. Gradually add the yeast mixture, mixing well with your hands, then knead for 10 minutes to make a soft dough. Form into a ball, cover with a cloth and leave to rest in a warm place for 1½ hours, or until it has doubled in size.
Knead the dough for 2 minutes, then divide it into 12 pieces. Roll each piece with your hands into a sausage, then roll the sausage into a snail shape. Place each roll on the prepared baking tray, cover with a cloth and leave to rest in a warm place for 30 minutes.
Preheat the oven to 200°C (fan)/220°C/425°F/Gas mark 7.
Mix the egg yolk and milk together, brush over the rolls and top with seeds of your choice. Bake in the oven for 15–20 minutes until golden.
Remove from the oven, leave to cool and enjoy!
PANE DI FARINA DI CECI E SEMI
CHICKPEA AND MIXED SEED BREAD (GLUTEN-FREE)
Chickpea flour is widely used in Italy when making farinata, a type of flatbread sold as street food in Liguria. Combined with gluten-free white flours and yeast, it makes a lovely spongy-textured loaf, and with the addition of mixed seeds it’s a very healthy snack to enjoy at any time. It is especially delicious eaten with ham and cheese for a nutritious lunch for anyone on a gluten-free diet. It’s also simple and quick to make as it needs to rise only once.
Serves 4–6
21g/¾oz fresh yeast
10g/¼oz/2 tsp caster (superfine) sugar
215ml/7¼fl oz/scant 1 cup lukewarm water
1 large egg
1 tsp white wine vinegar
15ml/½fl oz/1 tbsp extra virgin olive oil
180g/6½oz/scant 1½ cups white gluten-free flour (such as Doves)
80g/3oz/⅔ cup Italian chickpea flour
40g/1½oz mixed seeds, such as pumpkin, sunflower, flaxseed and chia
6g/just over ⅛oz/1 tsp salt
Line a 19 x 9cm/7½ x 3½in loaf tin with parchment paper.
Dissolve the yeast and sugar in the lukewarm water. Separately combine the egg, vinegar and extra virgin olive oil.
Combine the flours on a clean work surface, add the egg mixture, then the yeast mixture and stir well. Stir in the seeds and salt until it is all well incorporated. Pour into the prepared tin, cover with clingfilm and leave to rest in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 180°C (fan)/200°C/400°F/Gas mark 6.
Discard the clingfilm and bake the loaf in the oven for 40 minutes. Leave to cool, before turning out of the tin and slicing.
FOCACCIA AL SALE
BASIC FOCACCIA WITH SEA SALT
Everyone loves this “deep-pan” focaccia which has become a popular item in supermarket bakeries. However, I find that homemade is always best and if you prefer you can experiment with different toppings. It is lovely sliced in half and filled with ham, cheese or grilled veggies for a delicious sandwich. Focaccia is best eaten on the day it is baked, but it will keep for a few days and you can freshen it up in the oven for a few minutes before serving.
Serves 6–8
For the dough:
12g/just under ½oz fresh yeast
350ml/12fl oz/1½ cups lukewarm water
500g/1lb 2oz/4 cups strong white bread flour
2 tsp salt
semolina or dried breadcrumbs, for sprinkling
For the topping:
1 tbsp extra virgin olive oil, plus extra for drizzling
1 tsp Maldon sea salt
freshly ground black pepper
Dissolve the yeast in the warm water. Place the flour and salt on a clean work surface, add the yeast mixture and mix to form a soft dough. Lightly flour the work surface and knead well for 5 minutes until smooth and elastic. Cover with a tea towel and rest in a warm place for 20 minutes.
Preheat the oven to 220°C (fan)/240°C/475°F/Gas mark 9.
Roll the dough out on a lightly floured work surface to a rectangular shape roughly the same as the baking tin, either 37.5 x 28cm/14¾ x 11in or a large round tin, about 37cm/14½in in diameter (as in the photo). Warm the baking tin in the oven for about 10 seconds, then remove and lightly sprinkle with some semolina or breadcrumbs. Place the rolled-out dough in the tin and pour the olive oil in the middle. Using your fingers, spread the olive oil all over the dough. Leave for 5 minutes, then poke the dough all over with your fingers to make indentations. Sprinkle all over with salt and a little black pepper. Cover with a cloth and leave to rest in a warm place for 45 minutes, or until doubled in size.
Bake for about 20 minutes until evenly golden brown. Check the focaccia occasionally as domestic ovens often colour one side more, so turn the baking tray round accordingly. Once cooked, remove from the oven and drizzle a little olive oil all over. Leave to cool, then cut into squares.
FOCACCIA CON AGLIO E ROSMARINO
FOCACCIA WITH GARLIC AND ROSEMARY
This uses the same method as the Basic Focaccia (see here) with the addition of garlic and rosemary to give it an extra kick. Like the Basic Focaccia, this is ideal when sliced and filled as sandwiches or served alongside some cured meats and cheese for a simple but delicious lunch or supper. I love the way the rosemary goes crispy in the oven!
Serves 6–8
For the dough:
1 quantity of Basic Focaccia (see here)
semolina or breadcrumbs, for sprinkling
For the topping:
1 tbsp extra virgin olive oil, plus extra for drizzling
2 garlic cloves, finely chopped
needles of 2 rosemary branches, finely chopped
1 tsp Maldon sea salt
freshly ground black pepper
Make the dough according to the recipe here.
Preheat the oven to 220°C (fan)/240°C/475°F/Gas mark 9.
Roll out the dough on a lightly floured work surface into a rectangular shape roughly the same as a 37.5 x 28cm/14¾ x 11in baking tray. Warm the baking tin in the oven for about 10 seconds, then remove and sprinkle with some semolina or breadcrumbs. Place the rolled-out dough in the tray and pour the extra virgin olive oil in the middle. With your fingers, spread the oil all over the dough. Leave for 5 minutes, then poke the dough all over with your fingers to make indentations. Sprinkle the garlic, rosemary, salt and a little black pepper over the top. Cover with a cloth and leave to rest in a warm place for 45 minutes, or until doubled in size.
Bake the focaccia in the oven for about 15 minutes until evenly golden brown. Check the focaccia occasionally as domestic ovens often colour one side more, so turn the baking tray round accordingly.
Once cooked, remove from the oven and immediately drizzle a little extra virgin olive oil all over. Leave to cool, then cut into squares.
INSALATA DI PANE BAGNATO
BREAD SALAD
This recipe has peasant origins. During the warmer season in areas of southern and central Italy, farmers would wet pieces of stale bread with home-made vinegar and eat them with whatever produce was available in the fields – tomatoes, cucumber, peppers. The vinegar really enhances the salad and makes you want to eat more. My daughters loved to dip crunchy vegetables into vinegar when they were younger, so why not try it out on your children for a healthy lunch. I’m sure they’ll be impressed with all the wonderful colours of the salad and, of course, you can substitute with other vegetables, depending on what you have available. This is the perfect dish to use up leftover bread.
Serves 4
3 tbsp red wine vinegar
4 slices of good country bread, about 1cm/½ inch thick
1 garlic clove, peeled
4 firm plum tomatoes, sliced
1 red onion, thinly sliced
1 small yellow (bell) pepper, deseeded and cut into strips
85g/3oz cucumber, thinly sliced
2 celery stalks with leaves, thinly sliced
a handful of fresh basil leaves
6 tbsp extra virgin olive oil, plus extra to drizzle
salt and freshly ground black pepper
a pinch of dried oregano
Dilute the vinegar with 4 tbsp water. Place a slice of bread on each serving plate. Rub the bread with garlic and drizzle with the vinegar mixture.
Place the sliced tomatoes, onion, pepper, cucumber, celery and basil leaves in a bowl, add the extra virgin olive oil, season with the salt, pepper and oregano and toss well.
Divide the salad between the slices of bread and leave to rest for about 10 minutes. Drizzle with extra virgin olive oil and serve.
PIZZA
BASIC PIZZA DOUGH
Makes 2 round pizzas
about 32cm/12½in in diameter, or 3 thinner bases
10g/¼oz fresh yeast
325ml/11fl oz/scant 1½ cups lukewarm water
500g/1lb 2oz/4 cups strong white bread flour
2 tsp salt
Lightly flour a flat baking tray.
Dissolve the yeast in the lukewarm water.
Mix the flour and salt together on a clean work surface, then gradually stir in the yeast mixture to make a dough. Knead the dough for 10 minutes, cover with a cloth and leave to rest for 10 minutes.
Divide the dough into the required number of pieces and knead each for 2 minutes. Place on the prepared baking tray, cover with a cloth and leave to rise in a warm place for 1 hour, or until doubled in size.
Use according to your recipe.
PIZZA MARINARA
PIZZA WITH MIXED TOMATOES AND ANCHOVIES
Marinara is a traditional pizza topping in Naples with tomatoes, garlic and anchovies without using any cheese. To give this pizza a twist and make it visually appealing, I have used a variety of coloured tomatoes available in shops and markets these days, but you can use whatever tomatoes you can find. It’s perfect to make during late summer when local tomato varieties are in abundance.
Makes 2 round 32cm/12½in in diameter pizzas
1 quantity of Basic Pizza Dough (see here)
For the topping:
350g/12oz mixed yellow, orange and red cherry tomatoes
2 garlic cloves, finely chopped
4 tbsp extra virgin olive oil, plus extra for drizzling
8 anchovy fillets
10 black olives, halved
½ red chilli, finely chopped (optional)
pinch of dried oregano
handful of basil leaves
Make the pizza dough according to the recipe here. Lightly flour a large flat baking tray.
Divide the dough into 2 equal pieces and knead each for 2 minutes. Place on the prepared baking tray, cover with a cloth and leave to rise for 1 hour, or until doubled in size.
Preheat the oven to 220°C (fan)/240°C/475°F/Gas mark 9.
Combine all the topping ingredients together and leave to marinate for about 30 minutes. Top each pizza base with the tomato mixture and bake in the oven for about 10 minutes.
Remove from the oven, drizzle with a little extra virgin olive oil and serve immediately.
PIZZETTE MARGHERITA
MINI PIZZAS WITH TOMATO, MOZZARELLA AND BASIL
Mini pizzette are so common in Italian bakeries and takeaways to have as food on the go. This traditional topping of Pizza Margherita is always a winner.
Makes 5 pizzette
½ quantity of Basic Pizza Dough (see here)
For the topping:
6 tbsp tomato passata (strained tomatoes)
extra virgin olive oil, for drizzling
salt
1 ball mozzarella, drained and roughly chopped
a few basil leaves
Make the pizza dough according to the recipe here. Lightly flour several large flat baking trays.
Divide the dough into 5 equal pieces, about 80g/3oz each and knead each one for 2 minutes. Form into balls, cover with a cloth, and leave to rest in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 220°C (fan)/240°C/475°F/Gas mark 9.
Combine the tomato passata with a drizzle of extra virgin olive oil and some salt to taste.
Roll out the balls of dough into small rounds, about 10cm/4in in diameter and place on the prepared baking trays. Spread a little tomato mixture onto each pizzetta, top with the mozzarella, a couple of basil leaves and a drizzle of extra virgin olive oil. Bake in the oven for about 10 minutes.
PIZZETTE DI FUNGHI
MINI PIZZAS WITH MUSHROOM
Makes 5 pizzette
½ quantity of Basic Pizza Dough (see here)
For the topping:
4 tbsp extra virgin olive oil
80g/3oz pancetta, finely sliced
1 garlic clove, finely sliced
½ red chilli, finely chopped
needles of 1 rosemary branch
320g/1½ oz mushrooms of your choice, finely sliced
Make the pizza dough according to the recipe here. Lightly flour several large flat baking trays.
Divide the dough into 5 equal pieces, about 80g/3oz each and knead each one for 2 minutes. Form into balls, cover with a cloth and leave to rest in a warm place for 1 hour.
Preheat the oven to 220°C (fan)/240°C/475°F/Gas mark 9.
For the topping, heat the extra virgin olive oil in a pan over a medium heat, add the pancetta, garlic, chilli and rosemary, and stir-fry for 2 minutes taking care not to burn the garlic. Add the mushrooms and continue to fry for a further 3 minutes until the mushrooms are cooked. Remove from the heat and set aside.
Roll each ball of dough into small rounds, about 10cm/4in in diameter and place on the prepared baking trays. Top each pizzetta with the mushroom mixture and bake in the oven for about 10 minutes.
PIZZA E FOJE
POLENTA PIZZA WITH GREENS
This traditional dish from Abruzzo originated as a poor man’s food using up leftovers to make a nourishing meal. As with all poor dishes, this is now a recognised local speciality at home and in restaurants, making a healthy, gluten-free alternative to classic pizza. The base is made with a simple polenta, which is then slow-baked in the oven. The topping is made with local greens and I have opted for long-stem broccoli, though you can use regular broccoli. If you can’t find jarred roasted peppers, you can roast your own. Just roast the peppers at 200°C (fan)/220°C/450°F/Gas mark 8 for 20–30 minutes until the peppers are soft and the skin has blackened. Remove from the oven, then remove the skin and seeds. Chop the peppers and use in the recipe.
Makes 2 round pizzas, about 20cm/8in in diameter
For the base:
extra virgin olive oil, for drizzling
about 1.2 litres/2 pints/5 cups water
1 tsp salt
300g/10½oz/scant 2½ cups quick-cook polenta (cornmeal)
40g/1½ oz/⅓ cup grated Parmesan cheese
For the topping:
400g/14oz long-stem broccoli (or regular broccoli)
3 tbsp extra virgin olive oil
2 garlic cloves, whole and crushed
2 roasted red peppers from a jar, deseeded and roughly chopped in chunks
1 roasted red pepper, drained if preserved in oil, chopped into strips
salt
Preheat the oven to 180°C (fan)/200°C/400°F/Gas mark 6. Grease 2 round shallow terracotta dishes or 20cm/8in sandwich cake tins with a little extra virgin olive oil.
Place the water and salt in a non-stick saucepan, bring to the boil, then gradually add the polenta, stirring all the time with a wooden spoon or whisk until well amalgamated. Reduce the heat and, still stirring, cook according to the packet instructions. Quick polenta usually takes about 5 minutes. Remove from the heat and stir in the grated Parmesan. Pour the polenta into the prepared dishes or tins, level out and drizzle with a little extra virgin olive oil. Bake in the oven for about 50 minutes until slightly golden.
Meanwhile, make the topping. Cook the broccoli in a pan of boiling water for 5 minutes, then drain. Heat the extra virgin olive oil in a frying pan over a medium heat, add the garlic and peppers, and stir-fry for 2 minutes. Remove the peppers and set aside. Add the broccoli and a little salt to taste and stir-fry for about 5 minutes to allow the flavours to infuse. It’s fine if the broccoli is a little overdone. Remove from the heat and discard the garlic.
Top the bases with the broccoli and dried and roasted peppers. Serve immediately.
LA PIZZA DI OLIVIA
OLIVIA’S PIZZA
Olivia’s favourite food is pizza, but she really enjoys sausages and broccoli too, so we combined them together. (Sausages with broccoli is actually a very common dish in southern Italy;the broccoli used is the cime di rapa (rape tops), slightly bitter-tasting with lots of leaves, which are also cooked.) This pizza is highly nutritious and filling, and really a meal on its own.
Makes 2 large pizzas
1 quantity of pizza dough (see here)
dried breadcrumbs, flour or semolina, to dust
For the topping
3 tbsp extra virgin olive oil, plus extra, to drizzle
1 garlic clove, finely chopped
½ red chilli (optional), roughly chopped
250g/9oz tender-stem broccoli, stems trimmed
250g/9oz pork sausages, roughly chopped (skinless, if preferred)
salt and freshly ground black pepper, to taste
400g can chopped plum tomatoes
Make the pizza dough as described here.
Preheat the oven to its highest setting.
Heat the extra virgin olive oil in a large frying pan, add the garlic and chilli, if using, and sweat on a medium–high heat for a couple of minutes. Add the broccoli, sausage and salt to taste and sauté for 1 minute. Cover with a lid, reduce the heat to medium and cook for 15 minutes.
Meanwhile, prepare the bases. Sprinkle a little flour on a clean work surface and, using your fingers, spread a piece of dough into a circle roughly 28–30cm/11–12 inches in diameter. The dough must be very thin, but be careful not to tear it. Repeat with the other ball of dough. Sprinkle some breadcrumbs, flour or semolina over 2 large flat baking sheets and place the pizza bases on them.
Remove the sausage and broccoli from the heat. Put the tomatoes in a bowl, season with salt and pepper and a drizzle of extra virgin olive oil, and stir. Spoon the tomatoes over the pizza bases, then scatter with the sausages and broccoli and drizzle with extra virgin olive oil. Reduce the oven to 220°C/425°F/gas mark 7 and bake the pizzas for about 8 minutes, or until cooked.
LA PIZZA DI CHLOE
CHLOE’S PIZZA
The topping on this pizza includes Chloe’s favourite ingredients. This type of pizza bianca is not traditional, but has become popular in pizzerie all over Italy during the last 20 years.
Makes 2 large pizzas
10g/¼oz fresh yeast or 1 x 7g sachet of dried
325ml/11fl oz/scant 1½ cups lukewarm water
500g/1lb 2oz/3½ cups strong plain (all-purpose bread) flour, plus extra to dust
2 tsp salt
dried breadcrumbs, flour or semolina, to dust
400g can chopped plum tomatoes, optional
for the topping
extra virgin olive oil, to drizzle
2 balls of mozzarella, roughly chopped
6 slices of Parma ham, roughly torn
Dissolve the fresh yeast in the water (if you are using easy-blend/active dry yeast, just mix it in with the flour). Combine the flour and salt for the dough in a large bowl, then gradually add the dissolved yeast liquid (or dried yeast and water), mixing well to form a dough. Shape the dough into a ball, cover with a cloth and leave to rest for 5 minutes.
Knead the dough for 10 minutes, until smooth and elastic, then split in half. Knead each piece for 2 minutes, then shape into a ball. Sprinkle some flour on a clean tea towel or baking sheet and place the dough on it. Cover with a slightly damp cloth and leave to rise in a warm place for at least 1 hour.
Preheat the oven to its highest setting.
Sprinkle a little flour on a clean work surface and, using your fingers, spread a piece of dough into a circle roughly 28–30cm/11–12 inches in diameter. The dough must be very thin, but be careful not to tear it. Repeat with the other ball of dough. Sprinkle some breadcrumbs, flour or semolina over 2 large flat baking sheets and place the pizza bases on them.
If using the tomatoes, put them in a bowl, season with salt and pepper and a drizzle of extra virgin olive oil, and stir. Spoon the tomatoes over the pizza bases (if not using tomatoes, just drizzle the bases with extra virgin olive oil). Arrange the mozzarella pieces on top, followed by the Parma ham. Reduce the oven temperature to 220°C/425°F/gas mark 7 and bake the pizzas for about 8 minutes, or until cooked. Remove from the oven, top with the rocket and drizzle with some more extra virgin olive oil.
