Years and years (and years ago!) we used to make a pizza every week. I should be ashamed to admit the size of pan we would fill and how thick the crust was, and how much we would consume in an evening, but I’m not… because it was darned good! We were young and our metabolisms were high 🙂
This is the time of year when the cravings for warm, homemade carbs start to tug – the days are getting shorter, the sun setting sooner and the cool, wet weather is settling in. When we succumb to our pizza cravings, the pan size is definitely smaller and the crust is much thinner than those pizzas of our youth, but we enjoy it just as much!
I have never made pizza dough with bread flour. Have you? If not, I’d urge you to try it! The crust was light and airy, with that nice soft chew you get from the good Italian pizzas. It’s been on my “flours to try” for ages, and I’m glad I finally got around to it!
Jonty was on tomato-sauce duty, which involved letting a whack-load of tomatoes, garlic, onion and a splash of red wine, simmer down over low-heat. I was on pizza crust duty, which involved mixing the dough for a few minutes and then letting it rest for a while.
Really, homemade pizza is the art of doing a bit of work, then leaving the ingredients do their thing – pretty low-stress, really! And this roasted broccoli and chorizo pizza definitely falls into that category of low-stress (but highly tasty) food.
The pizza dough recipe comes from Peter Reinhardt’s book. His original recipe makes five individual pizzas – I opted to halve the recipe and make one large pizza. Next time, I would probably reduce the quantities even more, to get a thinner crust, or opt to freeze any unused dough (which he mentions as an option).
This pizza crust was really good and I will definitely make it with bread flour again, such a small change, such a difference!
- Serves: 12" pizza
- Serving size: 1 slice
- Calories: 234
- Fat: 7.8 g
- Saturated fat: 2.8 g
- Unsaturated fat: 0 g
- Trans fat: 0 g
- Carbohydrates: 31.3 g
- Sugar: 2.5 g
- Sodium: 422.5
- Fiber: 2 g
- Protein: 9.5 g
- Cholesterol: 15.3 mg
- 440 g / 12 oz / ~2⅔ cups unbleached bread flour
- 7 g / 0.25 oz / ½ tsp salt, or ½ tbsp coarse kosher salt
- 1.5 g / 0.06 oz / ½ tsp instant yeast
- 14 g / 0.5 oz / 1 tbsp sugar
- 240 g / 8.5 oz / 1 cup + 1 tbsp water, room temperature
- 14.5 g / 0.5 oz / 1 tbsp olive oil
- 2 cups chopped tomatoes
- ½ small yellow onion, diced
- 2 cloves garlic, finely chopped
- 1 jalapeño or 1 tsp dried red chili flakes
- Good splash of red wine (optional, or red wine vinegar)
- ½ head broccoli, cut into florets
- 150 g extra-lean ground buffalo chorizo (use this recipe)
- 50 - 75 g Havarti cheese
- To make the dough, place all ingredients in the bowl of a stand mixer. Mix with the dough hook until the ingredients are well combined, then let the dough stand for 5 minutes, to fully hydrate the flour. On medium-low speed, knead the dough (with dough hook) for 2 - 3 minutes, until the dough is soft and slightly tacky.
- Coat your hands with olive oil and remove the dough from the bowl onto a work surface. Knead (stretch and fold) the dough a few times, then shape into a small ball. Place in a clean, well-oiled bowl and leave to stand in a warm place to double in size. You can also place this in the fridge for up to 4 days before baking.
- When you're ready to bake, pre-heat the oven to 500°F and place a piece of parchment paper onto an upside-down baking tray (or use a pizza stone, if you have one). Place the pizza dough onto a well-floured counter and gently press the dough into your desired shape. If the dough springs back, leave it rest for a bit, then try gently stretching it again. Transfer the dough to the parchment-lined tray and top with the sauce and toppings.
- For the tomato sauce, place all ingredients into a sauté pan and reduce over low heat, stirring periodically, until the sauce is nice and thick. This will probably take an hour or more, so patience is key!
- We like our pizza light on the cheese and heavy on the veggies, so feel free to use whatever toppings you like.
- Bake in the very hot oven for 15 minutes or so, rotating the pan half-way through the baking time, until the crust turns golden brown.