Sunday night is pizza night. Make it super tasty and a bit healthier by making it yourself. Our favorite is inspired from Boston's best pizza place "Figs". Hearty, salty & sweet combined!
Preparation time +/- 35 minutes
Serves 3-4 people
500 gr flower (preferably tipo 00 or 02, Eataly)
250 ml lukewarm water (35 degrees celcius)
10 gr dried yeast (or 25 gr fresh)
3 tablespoons olive oil
3 teaspoons kitchen salt
1 teaspoon sugar
Tomato pasta sauce
6 slices proscuitto
8 dried figs
blue cheese (e.g. gorgonzola)
Buy a pizza pan, with holes in the bottom for a crusty bottom, see picture below
Making the dough is a bit of a hassle and admittedly back home we bought the fresh pizza dough at the supermarket. Since we haven't seen that yet here we started making it ourselves and it's wort the little effort. Pour the lukewarm water in to a large bowl and add the yeast and sugar. Stir well until dissolved and leave for 15 minutes so the yeast can do its work. With 35 degrees water and the added sugar the yeast process works optimal.
Add the salt to the flour and add it together with the olive oil to the bowl with the yeast mix. Mold with your hands until a solid ball. If it's too sticky add some flour. Put some flour on your kitchen top and take the dough out to mold it strongly with the palm of your hand for 10 minutes. Make sure you really stretch the dough and mold it to a ball again, so it becomes smooth and elastic. Don't take shortcuts here, molding well the secret to a crunchy crust! Put the ball of dough in a with olive oil covered bowl and cover with a drained table cloth. Put it on a warm place (near radiator or oven) for 1 to 2 hours to let it rise.
Preheat the over to 240 degrees celcius.
The dough should be about 2 times bigger. Take it out and mold one more time. Take the portion you want and roll your bottom. The thinner the better! Place the dough on the with olive oil battered pizza pan.
For the topping, start with a little tomato pasta sauce. Then add the proscuito slices so the bottom is covered. Cut the figs in thin slices and spread over the pizza. Add the figs jam (jelly) in dots over the pizza according to your taste. Crumble the blue cheese on top, again to your taste. Put the pizza in the over for +/- 15 minutes and check regularly.
Of course you can vary with toppings! For kids you can make easy mozzarella, tomato & basil pizza's. Our other favorite is spicy shrimp. For the topping use:
Tomato pasta sauce
12 baked large tiger shrimps
large leek in half rings
12 halved cherry tomatoes
rucola & balsamic vinegar before serving!
Pizza pan from Media Market or M Video
Pizza flour from Eataly