Every time I make pizza I use a different recipe for the base. That’s in search for a perfect one. The search continues, as this evening I used Jamie Oliver’s recipe, taking into account some comments of the readers.<\/p>\n
For the dough I used 500 g of strong bread flour, sieved with 0,5 tbsp of sugar and a good pinch of salt, 2 tbsp of olive oil and then mixed with 325 ml of\u00a0 warm water with 7g of dry yeast dissolved. I worked my dough for a few minutes, then , as suggested by one of the readers, I chopped and mixed in some red chilli. I then left it wrapped in the blanket and left it for an hour, while I’ve done my ironing.<\/p>\n
Once doubled in size, I’ve spread some tomato ketchup on top on a rolled out base, topped with lovely Oxford Blue cheese( I am going back for more tomorrow, it was so good!), fresh shallot, olives, tomatoes and oregano from the garden. Having baked it, I further topped it with parma ham, rocket, fresh basil and shaved parmesan.<\/p>\n
We’ve managed to have pigged most of it, accompanied by some Chilean Cab-Sav.<\/p>\n
Very, very good.<\/p>\n
Every time I make pizza I use a different recipe for the base. That’s in search for a perfect one. The search continues, as this evening I used Jamie Oliver’s recipe, taking into account some comments of the readers. For the dough I used 500 g of strong bread flour, sieved with 0,5 tbsp of … Continue reading Friday night. Pizza.<\/span> ![\"\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2013\/05\/DSC_4111.jpg\")
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