No-knead Pizza with Mozzarella, Prosciutto and Wild Rocket
- Prep Time: 13 hours
- Cook Time: 7-8 minutes
- Total Time: 0 hours
- Yield: 4-6 servings
Description
Shout out to bread king, Jim Lahey, for making pizza at home so much better with his no-knead dough method. Try it, it will change your pizza life!
Ingredients
Dough
500 g white flour
375 g water
15 g salt
¼ tsp instant dried yeast
Charred Tomato Sauce
6 big tomatoes, halved
8 Roma tomatoes, halved
1 large onion, finely chopped
2 garlic cloves, finely chopped
a big handful of fresh basil leaves
2 sprigs of rosemary, finely chopped
2 anchovy fillets, chopped
1 Tbsp (15 ml) brown sugar
a generous knob of butter
sea salt and freshly ground pepper
Toppings
200 g prosciutto
300 g mozzarella, sliced
1 bag of wild rocket
olive oil
sea salt and freshly ground pepper
You’ll need
a pizza baking stone or baking tray
semolina flour for dusting
Instructions
Dough
Add all of the dough ingredients into a large mixing bowl and mix until there is no dry flour. Cover with a lid and allow to prove at room temperature overnight or for at least 12 hours.
After the 12 hours, tip the dough out onto a well-floured work surface and portion into 4 equal pieces.
Take one piece of dough and pull it out slightly into a rough square shape. Pull the sides out and fold the right piece over the centre of the dough then do the same with the left piece. Now pull the top out and fold it over the centre and then do the same with the bottom piece so you have folded the dough 4 times.
Now flip the dough package over so the seam is on the bottom and shape it into a round shape. Place the dough ball onto a floured surface and repeat the process until you have 4 neat dough balls.
Cover with a clean tea towel until you are ready to shape the pizzas.
Charred Tomato Sauce
Preheat the oven to 250 ºC, once it reaches temperature and you are ready, switch to grill.
Place the tomatoes cut side up on a baking tray; drizzle with olive oil and then season with salt and pepper. Grill in the oven (with the grill on full) until the tomatoes soften and the tops are charred.
Fry the onion in a medium-size saucepan over medium-high heat until it softens and just begins to brown. Add the garlic and fry for another minute until fragrant. Add the charred tomatoes and roughly crush them with a wooden spoon.
Remove the saucepan from the heat, then add the basil, rosemary, anchovies and brown sugar and blitz with a hand blender. Return the pot to the heat and bring to a simmer then stir in the butter. Season to taste and set aside to cool.
Pizza Assembly
Preheat your pizza stone on the middle rack of the oven at max temperature for at least 30 minutes. While the stone is heating up you can shape your dough.
Working on a floured surface, Gently flatten your dough ball out with your hands then pick it up and drape it over your knuckles. Gently rotate and work the dough over your knuckles to stretch it out evenly into a round that is a little smaller than your pizza stone/baking tray.
Place the pizza base onto a wooden board that has been generously sprinkled with semolina flour to stop it from sticking and allow you to easily slide the pizza off and onto the baking stone. Spoon a good dollop of sauce onto the base and spread it evenly with the back of a spoon. Top with slices of mozzarella and carefully slide the pizza onto the pizza stone. Close the oven door and immediately turn on the grill to full. Cook the pizza for 7-8 minutes until the top is golden.
Once the pizza is bubbling and golden, remove from the oven and top with twirls of prosciutto and wild rocket then drizzle with olive oil and season with salt and pepper.
Repeat the process with the remaining pizzas but be sure to give the pizza stone 6-8 minutes to reheat between pizzas.
