TRADITIONAL ITALIAN RECIPE: I think of myself as an ANTI CHEF, because as it usually happens, when my chef friends see what I cook they go mental saying "you are terrible! Pizza should only be cooked into an italian oven"... and i think "you've no idea what's like being a mother of 2 with no time nor money for a fucking Italian Oven in a 30 square meter apartment".
When i first moved to Japan i had no Oven. Can you imagine someone like me in a house without oven? Right, because in Japan the oven is mostly an extra thing that doesn't usually come with the kitchen. You buy it external. So i had to make Pizza in a creative way.
Back then, me and my wife didn't even have money to order a pizza.
This recipe is for all the regular people out there. If you are a Chef and reading this... pal... go back yo your fancy kitchen!
A year or so ago I managed to perfect a method for making Neapolitan-style pizzas on the grill and it raised the bar on what a margherita pizza should be like.
Most of the grilled pizzas out there tend to be bread dough that is flattened and grilled and that makes something that is pretty tasty but most of it comes down to the fact that pizza is pretty tough to make taste bad.
The Honey trick is a trick i've learned by a Neapolitan Pizza Chef in Naples. Have no idea what it deas... but it tastes good, so go for it!
|Skill Level:||Time: 2 Hours|
|Price:||Makes: 4 Pizze|
( Recipe Here )
7 cups Flour
2 cups Warm Water
( Lukewarm )
2 tablespoons Salt
2 tablespoons Yeast
1 cup Passata
( Recipe Here )
4 tbsp Extra Virgin Olive Oil
Large Bunch Basil Leaves
( torn )
Sea Salt and Parmesan Cheese
( to taste )
4 tablespoons Honey
01 - Prepare a Basic Pizza Dough ( Recipe Here ).
02 - Punch the Dough down and mix it with the Honey.
03 - Prepare your Pizza Sauce ( Recipe Here ).
04 - Cut the Mozzarella into rounds and if it is too wet, just let it drip through a colander for few minutes.
05 - Light your grill. Once hot, turn one side down to medium-high and keep the other on high, trying to reproduce the differences in temperature inside an Italian Pizza Oven.
06 - On a very lightly floured surface, roll out your Dough into an oval about 30cm / 12in wide.
07 - Cook the Pizza Dough in the grill, untill it starts browning. Check whether it's cooked with a fork or a knife.
08 - Top the Pizza with a thin layer of Pizza Sauce ( Recipe Here ) and cook for 1 minute.
09 - Turn down the temperature of the oven.
10 - Add the Mozzarella, Parmesan Cheese, Basil, Salt and Olive Oil. Continue to cook until the Cheese has melted.
11 - Remove from the grill and transfer to a cutting board. Serve.
- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
- Don't knead the Dough too long. The texture changes fast. Every minutes counts.
|Written by: Uncut Recipes||Disclaimer|