Ingredients
Serves four
Pizza
- 500g 00 Flour
- 300g tepid water
- 12g fresh yeast
- 10g olive oil
- 1/2 teaspoon olive oil
- 1 tablespoon fine salt
- 1 tablespoon fine sugar
Topping
- 200g of grated mozzarella
- 2 plum tomatoes, cut into segments
- Bunch of fresh mint
- Handful of blanched broad beans
- Yellow/green courgette, cut into ribbons
- Handful of fresh pea pods, split lengthways
- 1 buffalo mozzarella, torn
- EVO (extra virgin olive oil) and sea salt to taste
Method
- In a large bowl, dissolve the yeast and sugar with the tepid water.
- Add the flour gradually, mixing until combined.
- Add the salt and oil and continue to knead with the palms of your hand for a further ten minutes until the dough is smooth.
- Leave the dough to rise on a floured surface for one hour, covered with a damp tea towel.
- Preheat your oven to 180°C.
- Divide the dough into four pieces, approx 180-200g. Work each ball with the palm of your hand until smooth. Cover and leave to rest for one hour.
- Delicately stretch each ball with your hands or a rolling pin into an oval shape, approximately 1cm depth. Place on a lightly oiled tray.
- Scatter over the grated mozzarella. Place in the oven for 15 minutes or until the edges and base are golden brown.
- Dress with the rest of the ingredients and finish with a drizzle of EVO and sea salt to taste.
“In Rome, pizzas are elevated to a fashionista status. Bianco or Rosso – the colours refer to the main base topping; rosso for tomato and bianco for white cheese. Rome, like Naples, has its base street food pizza, made in large trays and sold by the slice – ‘al taglio’. In the last few years, the ‘Pinsa’ revolution has taken over the capital. The principal dough is made with four types of flour: soy, wheat, rice and sourdough. It is characterised by its oval shape and crisp edge. The test of a good Pinsa is you should be able to hold it up and it won’t flop.
“The Roman Pinsa is scientific; 72 hours in the making and has a PH value of 5.5. It’s not the healthiest non-bloat pizza for nothing!
“When in Rome… eat like a Roman. When in Scotland…make Pinsa!”
– Giovanna Eusebi, Eusebi Deli, Glasgow
