For the Dough
- 700gm Strong Flour (like doppio 00)
- 2 tsp Table Salt
- 1 tsp Instant Yeast
- 1 and 3/4 cup Ice Cold Water
- 1/4 cup Olive Oil
- Polenta or Semolina Flour for baking
For the Toppings (before baking)
- 1/4 cup Smooth Ricotta
- 1/2 cup grated Kerrygold Mature Cheddar
- Leaves stripped from 3 small Thyme Stalks
For the Toppings (after baking)
- 1 Nectarine, sliced into thin wedges
- 40-50gm Prosciutto or Parma Ham
- A generous drizzle of Honey
This is one of those recipes that hovers happily between savoury and sweet and it is completely delicious. The level of sweetness of the nectarines will determine how much honey you add.
By Sam Linsell (@drizzleanddip)
For the DoughMake the dough the day before. Sift the flour, salt and yeast into a bowl or a stand mixer. Using a spoon, stir in the cold water and olive oil (or use the paddle attachment on low) until all the ingredients are combined.
Once it has come together, replace it with a dough hook and mix for about five to seven minutes on medium speed until you have a smooth and elastic dough that clears the sides of the bowl but still sticks to the bottom. The dough should be soft and springy to the touch.
Tip the dough onto a floured surface and, using a sharp knife or pastry scraper, cut the dough into four equal balls. You could also make six small pizzas which would be easier to handle.
Prepare a baking sheet lined with baking paper and give it a light spritz with olive oil spray (if you have). Gently shape and lift each dough ball onto the baking paper and slip it into a large plastic bag. Ensure the plastic bag has air inside to prevent it from touching the dough. Loosely seal or tuck the plastic under the baking pan and store in the fridge overnight.
Preparing the BasesTake the pizza dough out approximately an hour before you want to bake it. Store the dough in a warmish place until ready.
Preheat the oven to the highest temperature (250°C) and heat a pizza stone in the oven on the lowest rack in the oven (the position one below the middle).
It should take approximately 45 minutes to an hour to preheat the oven and pizza stone. If you do not have a pizza stone, bake the pizza on the bottom of a turned over baking sheet (do not preheat it).
The dough is very soft and pliable, and it is difficult to roll. The best way is to flour a surface and your hands and then gently tease out the dough to a more or less round shape. You could place it over your floured knuckles and try to stretch it out that way too but this can be difficult for a first-time pizza maker.
I find it easiest to place a square of baking paper onto a pizza paddle (peel) and then sprinkle that with polenta (or semolina flour). Then shape the pizza on top of that to ensure it will not stick to the paddle when you slide it onto the pizza stone in the oven.
Once the pizza has been shaped and placed on the pizza paddle, let it rest for five minutes. The base should develop a few bubbles on the surface. This will relax the gluten.
Final TouchesPrebake the pizza for four minutes to firm up and start the cooking process. Remove and spread over the ricotta and sprinkle over the cheddar and thyme leaves.
Return the pizza to the oven and bake for a further six to seven minutes until bubbling and golden brown. Remove and allow to cool slightly and top with the sliced nectarines, twirls of prosciutto and a generous drizzle of honey.
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