- 1 Tray American Pan Flat Bread Roman Style Tray
- 14 slices Mortadella
- 200g Crema Di Pistacchio
- 50 g Cherry tomatoes
- 1 Handful Pistachio Nuts
- 2 Balls Bufula Mozzarella
- 1g Basil
- Please see the chef's tips for how I prepared the dough, bacon and beetroot.
- Before I take the dough ball out of the dough tray, I ensure it has a generous coating of Semola Rimacinata. I then use my dough spatula to free the chosen dough ball and then lift it from the tray.
- The dough ball is then placed top down onto the prep table and ensure Semola Rimacinata is then used to coat the bottom of the dough ball. I then use my chosen method of stretching a Neapolitan Pizza
- Once stretched, I use a 3oz ladle to scoop up my prepared tomato sauce which is placed in the centre of the stretched pizza dough and spread evenly using a circular motion from the centre to the outside. Ensuring that I leave the crust untouched
- I then add the roasted sliced beetroot
- Next, I sprinkle over the bacon
- Next, I crumble the goat's cheese
- The pizza is then slid onto a placement peel and put into the oven with a temp of anywhere between 420-500 degrees and cook for 60-90 seconds
- After the pizza has been cooked, I will add the rocket and then drizzle the balsamic glaze.
- Slice and then enjoy!
To create the dough I used the following percentages:
Fresh Yeast: 0.05%
Fermentation: 24 Hours
My technique for making my dough:
- I add all the flour to my spiral mixer
- I crumble in the fresh yeast and turn the mixer on slow for 30 seconds
- I take a bowl with 80% of the water and add enough water to wet the top of the flour. Once that has been absorbed I will add the rest of that bowl
- I will then gradually add the remaining 20% of water, a tiny bit of a time, only adding more water once the last bit has been absorbed
- When I have a tiny bit of water left, I will then add the salt and then the last bit of water.
- The total mixing time should last about 15 minutes and once it has been 15 mins, you can check the strength of the dough and if it fights back it will be ready
- I'll give it a 30-second mix on a high speed
- Let to rest for anywhere from 10-30 mins depending on the amount of dough made
The way I prepare my sauce is really simple.
I use a food mill which will be placed on top of my chosen container for my sauce. I then take one can of 2.5kg STRIANESE SAN MARZANO DOP and pour this into the top of the mill and I'll start turning the handle which will crush/feed the tomatoes through the filter.
Once the full can has been done I will then add a tablespoon of fine sea salt and mix this into the sauce.
Before I could make this pizza, I had to prepare the bacon and beetroot correctly.
As the bacon is frozen, this is thawed for 24 hours in the fridge. Once thawed I cooked the bacon by using some oil and a frying pan just to ensure it was already cooked before using it as a topping on the pizza, this also means that the cook on the pizza is just giving the bacon an extra bite/crunch.
To prepare the beetroot, I drain the jar and I add the slices of beetroot to the roasting tin, drizzle over some olive oil and roast the beetroot long enough that most but not all the moisture has left the slices and not too long that they become crisp. I still want the traditional taste of a beetroot to pair perfectly with the bacon, hence I still want a little of that moisture in the beetroot.