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"Al contadino non far sapere quanto è buono il formaggio con le pere."
English translation: The farmer is not to know how good the cheese is with pears.
Dough (makes 3-4 medium size pizza bases)
- 4 cups unbleached bread flour
- 1 3/4 cups water (approximately)
- 1 teaspoon salt
- 1 teaspoon yeast (or 1 cup of leaven for sour dough)
Toppings
- Pizza Sauce (we like from Lucia's Fine Foods)
- 2 pears
- 70g pine nuts
- 1 punnet cherry tomatoes
- Freshly cracked black pepper
- Sea salt
Dough
1.) Mix flour, yeast and salt in a suitable bowl. Add the water gradually and mix with a strong spoon. Increase or decrease the water according to desired dough consistency. Knead the dough, cover it and let it rise until double in size.
2.) Divide the dough into 3 or 4 pieces that are about the size of a tennis ball. Shape the pieces into balls, place them on a floured board, cover them and let them rest for a few minutes.
3.) Roll out the pieces on a floured board to a thickness of about 5mm and place them onto greased pizza trays. Cover them and let them rest for a few minutes before adding the toppings.
Pizza
1.) Spread sauce over the pizza dough. We like Lucia’s Pizza Sauce from Lucia’s Fine Foods.
2.) Peel pears, slice sides thinly and place pieces on pizzas. Halve bocconcini balls and cherry tomatoes and distribute evenly across pizzas. Sprinkle pine nuts across tops.
3.) Bake pizzas in preheated oven on a high setting (220°C). For a good crisp pizza, the baking will take 15 minutes and often longer (for electric ovens the bottom shelf is more suitable while for gas ovens the top shelf is more appropriate). Pre-cook bases if needed so bocconcini won't burn.
4.) Sprinkle freshly cracked black pepper and sea salt and serve hot.
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