Name: White pizza with roast garlic paste and flat pancetta
Prep time: 90 min
Total time: 90 min
Ingredients: Pizza dough; 4 teaspoon active dry yeast; 1 teaspoon salt; 1/2 teaspoon sugar; 2 tablespoon extra virgin olive oil; 270 millilitre warm water; 420 gram 00' flour (or high grade); Pizza assembly; 25 clove garlic; 50 millilitre olive oil; flour, for dusting; 4 x 180g pizza dough balls; 1 teaspoon lemon juice; 350 gram grated mozzarella; 300 gram thinly sliced flat pancetta (or streaky bacon); 2 tablespoon fresh rosemary sprigs; 160 gram gorgonzola cheese (or hard blue cheese), crumbled; 1 small head of radicchio, thinly sliced; 2 tablespoon oregano leaves

Ingredients

Pizza dough

4 teaspoon active dry yeast

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoon extra virgin olive oil

270 millilitre warm water

420 gram 00' flour (or high grade)

Pizza assembly

25 clove garlic

50 millilitre olive oil

flour, for dusting

4 x 180g pizza dough balls

1 teaspoon lemon juice

350 gram grated mozzarella

300 gram thinly sliced flat pancetta (or streaky bacon)

2 tablespoon fresh rosemary sprigs

160 gram gorgonzola cheese (or hard blue cheese), crumbled

1 small head of radicchio, thinly sliced

2 tablespoon oregano leaves

Method

Pizza dough with a mixer

1.Place the yeast, salt, sugar, oil and warm water in a large bowl and leave for 15 minutes. The mixture should become frothy.

2.Transfer mixture to an electric mixer with a dough hook, gradually add the flour on a low speed and mix till the dough comes together.

3.Transfer to a lightly floured bench and knead for about 8 minutes – the dough will become smooth and elastic. If you find the dough is still a little wet, sprinkle in more flour (the perfect dough is ready when you can poke your finger into it without any dough sticking to it).

4.Place dough in a large bowl, cover with a damp cloth and leave in a warm place to rise for 40 minutes.

5.Gently press dough back down, remove from bowl and roll into 3 x 180g balls. Place on a non-stick tray, cover with a damp cloth and leave to rise again for 25 minutes before rolling into bases.

Pizza dough by hand

6.Follow the mixer method but replace step 2 with: Place flour on a clean work surface and make a well in the centre, add the yeast mixture and gradually incorporate the flour until well combined.

Pizza assembly

7.Place pizza stone in cold oven, turn to 250°C and heat for 1 hour.

8.Place an A4-size sheet of foil on bench, put garlic and oil in the centre and thoroughly wrap into a parcel. Cook in oven for 30 minutes while the pizza stone is heating. Remove and cool.

9.Sprinkle some flour on a clean work surface and roll out pizza balls to make 4 pizzas 30cm in diameter. Transfer to a lightly floured pizza paddle or lightly floured baking sheet.

10.Place the cooled garlic and oil in a small bowl, add lemon juice and squash with a fork.

11.Spread a quarter of this mixture on each base followed by a quarter of the mozzarella. Scatter flat pancetta on top and sprinkle with rosemary sprigs.

12.Transfer a pizza onto the hot pizza stone and cook for about 8 minutes. Pull pizza halfway out of oven and scatter some gorgonzola on top then cook for 1 minute. Transfer to a board and garnish with radicchio and oregano leaves. Repeat with remaining pizzas.

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Ingredients

Method

Pizza dough with a mixer

Pizza dough by hand

Pizza assembly

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