Many, many thanks to Mr Steve Blackburn for suggesting this epic recipe, having seen me tweet about making pizza the other week. I blogged about the recipe recently, but was so inspired I had to make it this weekend!!!
It. Was. Astounding.
But not perfect. So I feel I should try to perfect the recipe and method. You know, so the pizza can fulfill it’s pizza pie destiny. Not cos I enjoyed it or anything…
This post is about the prep I did the night before making the pizza pie, and a later post will document the journey’s fabulous end.
Pizza sauce seasoning
So, the pizza pie blog that inspired me mentioned pizza seasoning, so I looked up a recipe. It’s really just a bunch of spices mixed together, but worth giving it a shot. The sauce did taste super-amazing, so it was worth all the extra spice measuring.
4 tablespoons oregano
2 tablespoons basil
1 tablespoon garlic powder
1 tablespoon thyme
1 tablespoon fennel
1 tablespoon paprika
1 tablespoon black pepper, coarsely ground
1 tablespoon lemon zest
Mix spices together. Store in a sealed container and use to taste.
28 to 30 ounces (or just under 4 cups) canned/boxed tomatoes
1 onion, coarsely grated
2 cloves garlic, peeled and crushed
1 tsp pizza seasoning
4 tsp sugar, or to taste
1/4 to 1/2 salt, or to taste
Cook onions until beginning to brown. Add garlic and heat for about 30 seconds. Remove from heat and add remaining ingredients. Simmer gently for an hour, to concentrate the flavours.
6 cups (27 ounces) plain flour
3/4 cup semolina
1 3/4 teaspoons instant yeast (if using dried active yeast, use about twice as much and reactivate – with all wet ingredients – according to packet instructions before adding to dry mix)
2 1/2 teaspoons salt
2 tablespoons olive oil
1/2 cup vegetable oil
2 tablespoons melted butter
1 1/2 to 1 3/4 cups lukewarm water (or enough to make a soft dough)
Mix till thoroughly combined.
Add 1 1/2 to 1 3/4 cups lukewarm water. Use enough to make a smooth dough.
Mix till everything is cohesive, then knead to make an elastic, fairly stiff dough. Place in a large, greased bowl, cover, and let rise in a warm place for 1 hour. It should be about double in size.
The blog I took the recipe from suggested continuing the rise by placing the covered dough in the fridge for up to 24 hours. Th blog suggested it would help mature the flavour, but the dough could be used after the first 1 hour rise. Anyway, I gave the overnight cold rise a shot and it had pretty awesome results – dough-tastic. The dough rose more and did indeed taste great.
I made the sausage up the night before as part of prep for the dinner party, so it had a night to marinate. It was astoundingly tasty. Well worth the effort. And it was probably my favourite bit of the pie.
1 pound ground pork
1 1/2 teaspoons salt
1/2 teaspoon sweet or hot paprika
1/2 teaspoon garlic powder
3/4 teaspoon fennel seed, lightly crushed
1 teaspoon finely ground black pepper
1/4 teaspoon red pepper flakes (more for spicier sausage)
1/2 teaspoon oregano
1/2 teaspoon ground sage
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Mix ingredients together. Refrigerate until ready to use.