Some of the best things in life are so bloody simple aren’t they? Sunshine, fresh air, a good laugh with friends, a swim in the sea – for me this pizza also makes the list. No pressure to make your own pizza bases for this if you can’t be faffed, thin ones from the supermarket are totally fine!
Pizza dough: Makes 4 bases (3 for the freezer)
Ingredients
4 cups 00 or high-grade (bread) flour
½ tsp salt
1½ cups tepid water (+ 2 tbsp extra if needed)
1 tsp caster sugar
8g sachet dried yeast
1 tbsp extra virgin olive oil
For the salmon pizza
1⁄3 cup grated mozzarella
1⁄3 cup finely grated parmesan
100g sliced smoked salmon
60g buffalo mozzarella, drained on a paper towel
1-2 tbsp capers
1 tbsp chopped fresh dill
1 small lemon, quartered (optional)
Method
1 Mix flour and salt together in the bowl of a big mixer or a big bowl.
2 Put water in a jug, whisk in sugar then gently stir in yeast and leave to sit for 5 minutes until the mixture has a frothy
top.
3 Stir into our with olive oil, then either mix by hand, or use a mixer with a dough hook to bring the dough together and knead for 5 minutes (longer by hand – tip out of the bowl and give it at least 10 minutes of kneading!) until it is smooth and elastic.
4 Put into a bowl greased with a little extra olive oil, cover with plastic wrap and leave to sit in a warmish spot for 45 minutes.
5 Remove from the bowl, knock the air out and knead a minute or two further. If the dough feels extra sticky, knead lightly on a floured bench or board until the flour is incorporated and the dough feels smooth and glossy.
6 Divide it into 4 balls and cover with plastic wrap again or put in sealable plastic bags and pop in the freezer for at least 2 hours, which I find helps to ‘settle’ it. You can now use the dough or freeze it until you are ready to use it. Be aware that it may try and escape from its plastic wrappings in the fridge! Each ball will make one largeish pizza – I always save a few pieces for (ahem) breakfast.
7 Preheat the oven to 230 ̊C and put an oven tray in
to heat up (or use a pizza oven and/or pizza stone if you have them). Sprinkle a little our on a piece of baking paper and
roll the dough out directly onto it, then pop in the freezer for 20 minutes.
8 Sprinkle the grated mozzarella and parmesan over the pizza base then top with smoked salmon. Tear the buffalo mozzarella into tablespoon-sized chunks, dot over the pizza then season with salt and pepper.
9 Carefully slide the prepared pizza onto the very hot oven tray and cook 12-15 minutes until golden. Sprinkle with capers and dill, then squeeze over a bit
of lemon juice if you like.
10 Serve with a green salad and a glass of your favourite wine.
Interview with author Sarah Tuck
Stuff-this-shit Chocolate Mousse
I am Salad Hear Me Raw
Recipes and Photography by Sarah Tuck
“Coming Unstuck” is available though Sarah’s website
