PIZZA DOUGH RECIPE - BBC RECIPES

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SOURDOUGH PIZZA RECIPE - BBC GOOD FOOD



Sourdough pizza recipe - BBC Good Food image

Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Treat

Total Time 2 hours

Prep Time 1 hours

Cook Time 1 hours

Yield Makes 6 pizzas

Number Of Ingredients 7

1 batch white sourdough (see step 1)
strong or plain flour , for dusting
2 x 400g cans plum tomatoes
2 tbsp extra virgin olive oil , plus extra to serve
1 tsp dried oregano
300g mozzarella , torn into chunks
small bunch of basil , leaves picked (optional)

Steps:

  • Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs – the longer you leave the dough, the more sour it will taste.
  • Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
  • To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
  • Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.

Nutrition Facts : Calories 502 calories, FatContent 15 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 21 grams protein, SodiumContent 2.3 milligram of sodium

QUICK PIZZA RECIPE RECIPE - BBC FOOD



Quick pizza recipe recipe - BBC Food image

A quick and easy pizza with no proving required. Tailor the toppings to suit your taste. Each serving provides 625 kcal, 27g protein, 79g carbohydrates (of which 2g sugars), 22g fat (of which 11g saturates), 4g fibre and 3.9g salt.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2–3

Number Of Ingredients 13

300g/10½oz strong white bread flour, plus extra for dusting
2 tsp baking powder
½ tsp sea salt
2 tsp rapeseed oil
150–175ml/5–6fl oz lukewarm water
freshly ground black pepper
120g/4½oz passata
1 tbsp tomato purée
½ tsp dried mixed herbs
½ tsp sea salt
1 mozzarella ball, torn into small pieces
10 pepperoni slices
30g/1oz cheddar, grated

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6 and place a large baking tray upside-down on a shelf.
  • To make the dough, sift the flour and baking powder into a large bowl. Add the salt and a pinch of pepper, then stir in the oil. Make a well in the centre, then stir in the warm water and mix to a soft dough, drawing the flour in from the side of the bowl a little at a time – you might need to add another 25ml/1fl oz water if the dough is a little dry; you want it to be slightly sticky and soft.
  • Tip the dough onto a lightly floured work surface and knead for 2 minutes, until smooth and springy.
  • Place a sheet of greaseproof paper on the work surface, then dust with a little flour and place the dough on top of it. Carefully roll the dough out into a 30cm/12in disc, roughly the thickness of a pound coin. Pick the paper up and carefully slide it onto the hot baking tray in the oven. Bake for 3 minutes.
  • Meanwhile, pour the passata into a bowl, then add the tomato purée, mixed herbs and sea salt and black pepper and mix.
  • Remove the dough tray from the oven. Cover the base with the tomato sauce, using the back of a spoon, leaving a small gap around the edges of the dough. Scatter the mozzarella over the tomato sauce, then top with the pepperoni and cheddar (you can add any other toppings you fancy at this point – see tips below.)
  • Bake for 15 minutes, or until the base has puffed up and is cooked through and the cheese is golden and bubbling. Cut into wedges and serve immediately.

Nutrition Facts : Calories 625kcal, CarbohydrateContent 79g, FatContent 22g, FiberContent 4g, ProteinContent 27g, SaturatedFatContent 11g, SugarContent 2g

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