Thom's Prosciutto, Artichoke and Gorgonzola Pizza
Tuck into this delicious pizza recipe from Thom Bateman of @bboxfood, complete with 72-hour proved dough for a real Italian-inspired treat.
Pizza Dough Ingredients (makes 5 Pizza bases)
- 800g Double Zero Flour (more for dusting, shaping)
- 500ml room temp water
- 5g dried active yeast
- 10g sea salt
Pizza Sauce Ingredients (enough for 5 pizzas)
- 1 Tin of peeled plum tomatoes
- 1 handful of fresh basil
- 3 garlic cloves
- 1 tsp sherry vinegar
- 1 tsp sea salt
- Prosciutto (2 slices per pizza)
- Gorgonzola (5 tsp per pizza)
- Marinated Artichokes (4 per pieces per pizza)
- Pizza Mozzarella cut into a small diced pieces (approx. 30g/40g per pizza)
- Fresh Basil leaves (4 per pizza)
- Start by making the dough this does take a couple of days to prove in the fridge so make it well ahead of time you can do a shorter prove but it’s worth the wait.
- Add the yeast to the water and stir with your fingertips this keeps the water temp ambient rather than using a cold metal spoon for example.
- Mix well and leave to sit for 20 mins
- Then add the flour and salt to the mix, bring this into a dough with your hands then knead for 15-20 mins until you have a smooth and slightly sticking dough.
- Put the dough ball in a bowl where it has plenty of room to grow and cover with cling film so airtight then leave in the fridge for at least 48 hours, 72 is better.
- When the dough has had this time to prove remove from the fridge then on a floured surface tip the dough out divide into 5 equal parts (approx. 220g) then roll into a ball shape dust with flour and cover with cling film or a towel for a further hour then its ready to use.
- In the meantime make the pizza sauce by adding the ingredients to blender blitz well then add to a saucepan reduce by ¼ over a medium should take around 20 mins then allow to cool.
- At this point it’s important to get your toppings prepared so they are easily accessible to build the pizza.
- Also this is the point you need to get your pizza oven lit so it’s up to temp ready to use minimum 300c
- If you don’t have a pizza oven ideally you will have a pizza stone this needs to be in the oven with the oven cranked up as hot as it will go and leave it for at least 45 mins to get raging hot. The key with great pizza is an intense burst of heat.
- To shape the dough on a floured surface press your fingertips into the centre of the ball and push the edges out to maintain some air in the crust for a good rise then as confidently as you can stretch and pull the dough to form your pizza shape.
- Add a thin layer of sauce (if you over do it the pizza won’t cook as quickly as it should) then add your toppings spreading evenly, again don’t over do it otherwise you will struggle to get that even, fast cook.
- A good tip for pizza not sticking in a conventional oven is to use some semolina as barrier between your dough and pizza stone so when shaping the dough dust with a little of this.
- All that’s left is to slide the pizza into your pizza oven or onto the stone and watch it come to life. In a conventional oven it may take 10-15 mins depending on your oven, in a pizza oven approx. 2 mins with regular turning.