Clodagh's New York pizza
When the moon hits your eye like a big pizza, that’s Amore!
Fresh from her trip to The Big Apple, Clodagh is in the kitchen with her take on one of The States’ most famous recipes - the New York style pizza.
Quick, simple and delicious, it’s the perfect family feast!
New York pizza
Serves 4
Ingredients
450g pizza dough, room temperature
100g tomato passata
2 tsp olive oil
1 clove of garlic, crushed
170g good quality fresh mozzarella, torn
8 slices good quality hot Soppressata (salami)
6–8 basil leaves
Honey, for drizzling
Method
1. Place a pizza stone on the lowest rack in the oven and preheat the oven to 260°C. If you’re using a baking tray, then just preheat the oven to 260°C.
2. Working quickly, dust the pizza dough lightly with plain flour and stretch gently into a thin circle shape. If you are using a baking tray, then sprinkle some flour on the tray, and place the pizza dough on top once it has stretched. If you are using a pizza stone then flour the surface you are working on so that it makes it easier to transfer onto the hot pizza stone.
3. Whisk the olive oil and crushed garlic into the tomato passata and season with sea salt and freshly ground black pepper. Then spread a thin layer of the tomato sauce on to the dough, leaving an inch around the rim of the pizza for the crust to get crispy. Next arrange the 8 slices of hot Soppressata evenly around the pizza, followed by the torn mozzarella cheese on to the pizza.
4. Bake the pizza in the preheated oven for approximately 10 minutes. Depending upon the thickness of your dough, it could take a little less or a little more, so check frequently.
5. Remove from the oven, top with a generous drizzle of honey and some fresh basil leaves.
6. Remove from the pan and cool on non-stick baking paper.
Pizza dough
Makes 2 pizzas
Ingredients
150ml warm water
7g sachet dried yeast
250g/2 cups white/all-purpose flour or strong bread flour if you have it
½ tsp of salt
2 tbsp olive oil, plus 2 tbsp for drizzling on top
Method
1. Whisk together the warm water and yeast. Leave to activate for 5 minutes – you will see bubbles start to appear. Place the flour and salt in a large mixing bowl, and pour in the yeast mixture slowly into the well of the flour followed by the 2 tbsp of oil, and use a fork to work the flour into the yeast mixture. Keep mixing with the fork until a dough starts to form. Then tip the dough onto a lightly floured surface and knead for five minutes. To knead you just simply stretch the dough and then bring it back, turn and repeat.
2. Then pop the kneaded dough into an oiled bowl, cover with a damp cloth or clingfilm and leave to proof (rise) for 1 hour, in a warm spot.
3. Take the dough out of the bowl and divide into two pieces.