PIZZA WITH TWO TOPPINGS
MAKES 4 SMALL PIZZAS
FOR THE BASE (PREP THE DOUGH IN THE MORNING)
– 150g type ‘00’ flour – 200g strong white bread flour, plus extra for dusting
– 1 tsp caster sugar – 4g fast-action dried yeast
– olive oil, for oiling the dough
FOR THE POTATO, GARLIC AND ROSEMARY BIANCO – 10-12 baby potatoes, finely sliced
– 1 garlic clove, crushed – 4 tbsp crème fraîche – extra-virgin olive oil, for drizzling
– leaves from 4 sprigs thyme
– leaves from 4 sprigs rosemary
FOR THE TOMATO, SALAMI AND PICKLED GREEN CHILLI
– 1 garlic clove
– 200ml tomato passata – 1 ball of mozzarella – 10 pieces of salami – 2 tbsp pickled green chillies, sliced
– ½ red onion, finely sliced
Mix together the flours, 6g salt, the sugar and yeast in a large bowl. Make a well in the middle and pour in 245-250ml lukewarm water, then use a butter knife to combine it into the flours, bringing it together into a sticky dough. Leave to rest in the bowl for 30 minutes.
Once rested, oil your hands and scoop under the side of the dough in the bowl, lifting it up and stretching it over into the middle. Repeat this all the way around the dough, 15-20 times, shaping it into a ball. Oil the surface of the dough, cover with cling film and refrigerate for 4-6 hours.
When you’re ready, knock back the dough in the bowl and divide it into four. Line a tray with baking paper and scatter flour over the surface.
One at a time, gently roll each dough portion on a floured worktop into a ball. Lift on to the lined tray and dust with more flour, then repeat with the rest of the dough. Leave to prove for 30 minutes to an hour, or until puffed and visibly larger in size. Meanwhile, get your toppings ready. For the potato pizza, pat the potato slices dry with a clean tea towel. Mix the garlic with the crème fraîche. Toss the potatoes with a little oil, the thyme and rosemary, and season.
For the salami pizza, grate the garlic into the passata and season. Tear up the mozzarella.
Heat the oven to its highest setting. Place two large baking trays in the oven and allow to heat up. Scatter four sheets of foil big enough to hold each pizza with flour. Flatten each dough ball, using your fingers to spread them out into a circle.
Place each base on the foil. For the potato pizza, spread the crème fraîche over the base and top with the potato slices, drizzling over any herb oil from the bowl. For the salami, spread the passata on the base, then top with salami, mozzarella, chillies and red onion. Drizzle with oil.
Slide the foil on to the preheated trays and bake for 12-15 minutes, or until golden and the toppings are cooked. Season.