La Pizza Recipe

Published 30 September 2011   

Possibly italy’s most well known export pizza touches the life of millions daily. There are secrets to making it exceptional, however, and here we share three of Bali’s best recipes.

St. Regis Pizza

Home made pizza with slow roasted tomato sauce, squid, ocean prawns, white snapper, mozzarella and pecorino Romano cheese, tossed rocket leaf.

Pizza dough
600g hard flour
500g medium flour
10g yeast
30g sugar
30g salt
50ml olive oil
550ml cold water

Method:
Combine and process all ingredients in dough machine until done.
On the work surface, using a rolling pin, shape dough into a thin round layer around 12 inches in diameter.

Slow roasted tomato sauce
1.5kg fresh tomato, peeled, seeded, cubed
100g garlic chopped
150g onion chopped
200g tomato paste
100g sugar
20g basil sliced
Oil for sautéeing

Method:
In a medium heat pan sautée garlic and onion
Add tomato paste, fresh tomato and stir well
Cover and sweat for five mins or until soft
Add sugar, basil leaf, bring to boil, reduce the heat to medium low and simmer for about 15 minutes and set aside

Seafood topping
80g squid, cut into rings, blanched
50g ocean prawn, peeled,blanched
50g snapper, cubed, blanched

Gheeses
Mozzarella grated and Pecorino Romano sliced

Garnish
Rocket leaf and olive oil

Ku De Ta’s Chorizo & Peperonata Pizza
Garlic puree, mozzarella, basil

Pizza dough
500ml water (luke warm)
1½tsp dried yeast
2tsp sugar
875g flour
10g salt
70ml extra virgin olive oil

Method:
Mix sugar, water and yeast together in mixing bowl and leave until yeast reacts
Slowly start to mix in the flour, adding little amounts of the salt and oil
Once all flour is added, the dough should be coming away from the bowl
Add any remaining oil to help the dough come away from sides of the bowl
Oil a stainless steel bowl and place the dough inside
Cover the bowl in clingfilm and leave in a warm place
Once the dough has doubled in size, knock back to original size and leave again to prove
Once doubled in size again, place the dough onto a bench and portion into 150g balls
Place the balls onto a well-oiled tray and place in the fridge to slow down the proving process
Once cold, roll out with rolling pin to desired size
Dough can be stretched by throwing in the air in a clockwise direction
Place dough onto oiled pizza tray and add toppings

Pepperonata
12 red capsicums, peeled and julienned
8 yellow capsicums, peeled and julienned
2 green capsicums, peeled and julienned
30 Roma tomatoes from tin or fresh (if fresh, blanched, skinned, de-seeded, roughly chopped)
6 large or 8 small red onions, julienned
10 cloves garlic
300ml extra virgin olive oil
4tbsp tomato paste
3tsp smoked paprika

Method:
Sweat onion and garlic in 200ml olive oil until soft
Add the capsicum, sweat for 10 mins.
Add tomatoes, tomato paste
Cook for 40 minutes, add paprika, seasoning (salt & pepper) and remaining 100ml olive oil
Cook for another five mins.
Leave to cool for one hour and use when needed

Preparing the pizza
150g pizza dough
100g peperonata
40g broken goats cheese
30g mozzarella, grated
15g parmesan
10g red onion
30g chorizo (sliced very thin like carpaccio)
Salt & ground pepper
12pcs watercress

Method:
Roll out the pizza on the bench
Add the peperonata, and smooth out close to the edges of a baking tray
Add the grated mozzarella evenly
Add the broken goats cheese in small dots around the base, add the red onion the same way, finishing with salt and pepper
Bake for approx. seven minutes in hot oven (190 degrees C)
Take pizza off the tray onto a chopping board
Cut into six or eight pieces
Drizzle a bit of extra virgin olive oil
Place the carpaccio style chorizo on finished pizza and garnish with watercress leaves and parmesan
Serve

Ultimo Pizza
A quick and easy delicious tasting delight

Ingredients:
Tomato paste
Mozzarella cheese
Pork bacon
Beef salami
Button mushroom
Red and green capsicum
Onion

Method:
Spread the tomato paste on the pizza base
Sprinkle mozzarella cheese over entire pizza
Add topping of beef salami, button mushroom slices, red and green capsicum and onion
Put the pizza into wood fired oven
Turn the pizza around every 30 seconds for three minutes until done.
Remove and sprinkle pork bacon on the pizza.
Serve

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