Slow-rise pan pizza

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

This pizza takes a bit of forward planning. I find it easiest to make the dough before bedtime – it takes about 10 minutes – so it’s ready to cook the following evening. The slow-rise gives the dough a wonderful depth of flavour, while the unconventional cooking method gives a surprisingly authentic crisp crust.

Ingredients

Pizza base

  • 4 g/scant 1 tsp instant dried yeast
  • 270–290 ml/9½–10 fl oz/about 1¾ cups lukewarm water
  • 400 g/14 oz/3 cups strong white flour, plus extra for dusting
  • 2 tsp sea salt
  • 3 tbsp extra virgin olive oil, plus extra for greasing and drizzling

Method

  • To make the dough, stir the yeast into 5 tablespoons lukewarm water and leave until it starts to froth. Meanwhile, mix together the flour and salt in a large mixing bowl and make a well in the middle. Pour in the yeasted water and 1 tablespoon of the olive oil, then gradually add about 270 ml/ fl oz/ cups lukewarm water, stirring initially with a fork and then with your fingers until everything comes together into a ball of dough.
  • Tip the dough onto a lightly floured work surface and knead for 10 minutes until smooth and elastic. Put the dough in the cleaned, lightly oiled bowl, cover with cling film/plastic wrap and leave overnight (it will keep until the following evening), ideally somewhere draught-free and warm, until doubled in size.
  • One hour before cooking, tip the dough out of the bowl, press down lightly and divide into four balls. Wrap each ball in a lightly oiled sheet of cling film/plastic wrap.
  • To make the sauce, heat the remaining oil and garlic in a pan over a low heat. Stir in the passata, tomato purée/paste and oregano and cook gently for 10 minutes until reduced and thickened. Seasoned with salt and pepper and leave to one side.
  • Preheat the grill/broiler to high. Roll the dough balls out, one at a time, on a lightly floured work surface into thin rounds, about 5mm/¼in thick. Heat a medium ovenproof frying pan over a medium-high heat and brush the base with oil. Carefully place the pizza base into the pan, pressing it out to the sides, and cook for 3 minutes until light golden and crisp underneath.
  • Spread a few spoonfuls of the tomato sauce over the top of the pizza and scatter a quarter of the onion, mushrooms, capers and mozzarella on top. Drizzle with a little oil and grill/broil for 4 minutes until bubbling and slightly golden. Repeat with the remaining dough and toppings to make four pizzas in total. Just before serving, scatter a few basil leaves on top.