- For the pizza dough: (makes 6-8 dough balls)
- 1kg of strong/bread flour
- 6g of fresh yeast (or 3g of dry active)
- 600ml of cold water
- 30g of sea salt
- For the spicy San Marzano tomato and butter sauce:
- 800g of San Marzano tomatoes (or any good Italian plum tomatoes)
- 1 brown onion (L, cut into 2 halves)
- 5 tbsp Kerrygold Pure Irish Salted Butter
- 50g of 'Nduja' Sausage. Available at most good Italian food shops
- For the pizza:
- 20g dough ball
- Spicy San Marzano and butter sauce
- Fresh basil
- Fresh mozzarella
- Mix the yeast and water together
- Add 10% of flour to act as a buffer before adding salt.
- Add remaining flour and combine all the elements together, kneading for 10-20 mins until smooth (this will build the gluten network)
- Cover the dough mixture and let it rest for approx. one hour, this will allow the dough to relax and fully absorb all elements.
- Divide the mixture into 6 or 8 balls of even size/weight
- Place the dough balls on a floured tray & cover with cling film. Leave these to proof at room temp for 5-7 hours depending on temperature. If the dough is starting to proof before that, you can place them into the fridge.
- After proofing, the dough should be doubled in size. At this point dough is good to use but for optimum results put into the fridge for 24-48 hours to slow proof.
- Before cooking, remove the pizza dough from the fridge about 45 mins to an hour to get the dough to room temperature
- You are now ready to make pizza.
- Fry off Nduja sausage in a pot
- Once cooked through, add in the Kerrygold butter and the San Marzano tomatoes
- Next, add in the onions (halves not chopped) and bring this mixture to a boil
- Once boiling, you can then reduce to a simmer for 45 minutes
- Finally, season with salt to taste
- Preheat your grill about 15 minutes before cooking the pizza
- Next, flatten out your pizza dough ball with your hands on a lightly floured work surface
- Starting at the center & working outwards, use your fingertips to press the dough to about a half inch in thickness.
- Turn and stretch the dough until it will not stretch any further.
- Once you have your desired pizza shape, brush the top lightly with olive oil (this will prevent it getting soggy form the toppings)
- place your pizza dough in a frying pan & spread your San Marzano tomato and butter sauce on your pizza dough
- Next, add the parmesan & fresh basil to the pizza
- Once the bottom of your pizza is cooked from the pan, it is ready to go under the grill for 2 to 3 minutes
- Before placing your pan under the grill, add your fresh mozzarella to the top of the pizza
- Grill the pizza, until the crust is slightly browned, and your mozzarella cheese has melted
- The pizza will only need 2 to 3 minutes under the grill so make sure to keep an eye on it
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