Fire and Slice E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Seitenzahl: 103

Beschreibung

Over 65 recipes for perfect results from your pizza oven, from making delicious dough to getting the toppings and textures just right. For crispy, tasty and authentic pizzas, this book is your bible. Designed for your home pizza oven, you will find tips and tricks for making the most of your appliance and producing perfect pizzas from the comfort of your own home or garden. You will find guides to making bases and sauces, and recipes that embrace the simplicity of classic pizza, such as an authentic Four-Cheese and a Pizza Marinara. For special occasions or to spice things up a bit, there are more complex options like Pear, Pecorino and Taleggio Pizza with Honey and Sage, or Pizza Picante, plus focaccia recipes to enjoy. You will be surprised and delighted with just how many variations you can get out of your pizza oven!

Leseprobe

Fire & Slice

Fire & Slice

DELICIOUSLY SIMPLE RECIPES FOR YOUR HOME PIZZA OVEN

Designer Paul Stradling

Desk Editor Emily Calder

Head of Production Patricia Harrington

Creative Director Leslie Harrington

Editorial Director Julia Charles

Consultant Chef Theo Michaels

Indexer Vanessa Bird

First published in 2022 by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

341 E 116th St

New York, NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Emily Calder.

Text © Valerie Aikman-Smith, Miranda Ballard, Fiona Beckett, Ross Dobson, Clare Ferguson, Ursula Ferrigno, Silvana Franco, Liz Franklin, Carol Hilker, Jennifer Joyce, Jenny Linford, Jane Mason, Louise Pickford, Isidora Popovic, Annie Rigg 2022.

Design and commissioned photography © Ryland Peters & Small 2022 (see page 128 for picture credits).

ISBN: 978-1-78879-448-0

eISBN: 978-1-78879-465-7

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication Data has been applied for.

Printed and bound in China.

ACKNOWLEDGEMENTS

The Publishers wish to thank DeliVita for permission to reproduce their images on pages 1, 8, 9, 10 and 11. DeliVita is an innovative family-owned business that fuses British craftsmanship with Italian style and heritage to handcraft super luxe, wood-fired ovens in Yorkshire, UK. Find out more at DeliVita.com. Thank you also to Theo Michaels, for his generous advice on pizza-oven cooking.

NOTES

• Both British (metric) and American (imperial plus US cups) are included in these recipes for your convenience; however it is important to work with one set of measurements and not alternate between the two.

• All spoon measurements are level unless otherwise specified.

• Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• All pizza oven cooking instructions will vary based on the model being used. Please check the information from your provider. Results will vary.

• Whenever you're cooking with fire, remember that any nearby surfaces will get hot, sparks can fly, and hot liquid and fat may spill onto your skin. Use heatproof gloves, and always have a first-aid kit and a fire extinguisher and fire blanket, close to where you are cooking. And always supervise children who are near a pizza oven.

Contents

Introduction

Equipment & Utensils

Pizza Oven Pointers

Pizza Pointers

Basic Pizza Dough

Salsa Pizzaiola

Basic Focaccia Dough

Chapter 1 Classic Pizzas

Chapter 2 Something Special

Chapter 3 Pizzetti & Calzones

Chapter 4 Focaccia

Chapter 5 Sauces & Sides

Resources

Index

Credits

Introduction

The perfect way to feed the family, or entertain a crowd, a pizza night at home is becoming a much-loved institution. This collection of authentic, plus modern recipes, along with top tips on equipment and techniques, will help you get the very best pizzeria experience out of your pizza oven.

Originating in Naples to feed and fill the population cheaply, pizza has historically been considered a food of family and friendship. In a similar vein, focaccia were traditionally made in homes on the hot hearth where the embers had been, ready to tear and share as a communal treat. The modern revolutionization of the portable pizza oven means that you can get a piece of the action however you please, whether that be outside or inside, and with gas, wood, or wooden pellets. Whatever your pizza oven size, or chosen fuel, these recipes will help you to achieve authentic pizzas, with crispy charred crusts and bubbling cheese and perfectly risen focaccia.

You will find everything here from classic pizzas, to mini bite-size pizzette, and enjoy toppings ranging from the familiar Margherita and Pizza Fiorentina, to recipes that are a little more special, such as a Caramelized Red Onion Pizza with Capers & Olives and ‘Nduja & Black Olive Tapenade. Or for the adventurous there is a Kimchi & Meatball pizza with Soy-lime Glaze. Want to really impress? Look to calzone recipes, such as Calzone Alla Parmigiana.

Focaccia gets its moment in the spotlight too – perfect served as a tear-and-share – choose from Roast Garlic & Rosemary, Fennel & Tomato, Potato & Olive, and more. And why not transform your kitchen into a buzzing pizzeria with freshly made pestos, chilli and garlic oils, mayos and classic Italian salads.

Forget greasy, overpriced pizzas from delivery chains, and cheap, chewy supermarket bases – you will never look back after discovering all the possibilities that your pizza oven holds. Embrace these delicious recipes to discover the unique results that come with cooking with good ingredients and fire, and take a little slice of Italy into your home. Bueno apetito!

Equipment & Utensils

Making pizza dough couldn’t be easier, and when you become familiar with the process, you can guess the quantities by eye. To make really good pizza in a pizza oven, you will need a few basic items for handling dough and fire!

You should have a good selection of the usual suspects: mixing bowls, measuring spoons, measuring jugs/pitchers, weighing scales or cup measures; a good sharp knife or pastry wheel for cutting dough; a large serrated knife for cutting focaccia.

A very useful gadget is a pastry scraper which can be used as a knife, scoop and board scraper or cleaner. Scrapers come in all guises but they usually comprise a rectangular metal ‘blade’, one edge of which is covered by a wooden or plastic handle that fits into the palm of your hand.

If you are really serious about pizza making and want to make dough in quantity, an electric food mixer will take the pain out of mixing and kneading large batches of dough, although there’s nothing quite as satisfying as hand-kneading a big, soft pillow of dough.

Clingfilm/plastic wrap is the modern alternative to a damp tea towel. This is used to cover a dough when it is rising to keep it moist and to stop the surface drying out and forming a crust, which can impair the rising. On its own it will stick to a dough, so lightly rub the dough with a little olive oil before covering the dough. Alternatively, cover the rising dough with a large, upturned mixing bowl.

A good, steady work surface at the right height is essential for energetic kneading. The surface should be able to cope with sticky dough, flour and olive oil and should be easy to clean.

A flour sifter or shaker is useful as it will limit the flour you sprinkle onto the dough and is always to hand. Alternatively, you can make do with a little bowl of extra flour on the side, for dusting.

An olive-oil pourer will allow you to drizzle small amounts of olive oil onto a pizza or into a dough. Some are cans with long spouts, and some neatly fit into the olive-oil bottle itself.

A water spray mists a dough with just enough water to keep it moist.

Pastry brushes are always handy, especially when brushing a calzone with oil or water and for brushing the edges of dough before sealing.

Cookie cutters will cut dough into smaller shapes for stuffing or filling.

A pizza peel is essential for launching and removing your pizzas in and out of the oven. Metal peels make for super easy turning and manoeuvring, whilst wooden peels double up as a serving board. Metal peels are great to scrape off any unwanted burnt bits without damaging the peel and they usually have a sharper edge.

A cast iron skillet for focaccia, and for pre-cooking other ingredients!

Fuel is vital – you can’t make a pizza without a fire! Be it wood, pellets, or gas (for which you need a gas burner), make sure that you have the fuel you need and preheat your pizza oven with enough time.

Pizza wheels slice efficiently through a hot pizza without dragging off all the topping.

Heat resistant gloves are an essential – especially when handling a cast iron skillet.

Pizza Oven Pointers

Using a pizza oven is quite different to cooking with a conventional oven — you will need to bear in mind some tips to ensure both safety and success!

TIME

A hot pizza oven can cook authentic, crispy pizza in around 60 seconds – depending on your model. Keep a close eye on your pizza to ensure it doesn’t burn!

TEMPERATURE

To get that charred, crispy crust, your oven needs to be hot, hot, hot! Preheating times vary depending on your oven and fuel, so make sure that it is switched on within plenty of time to reach approximately 500°C (932°F). You can often regulate the temperature on your oven depending on fuel amounts and how the vents are positioned — if recipes require a lower temperature, seek out instructions for your specific model.

VARIATIONS

Cooking times will vary depending on your fuel and specific oven – pizzas will have a standard cooking time of around 60 seconds at 500°C (932°F) but check your own model and provider for information too. Get to know your oven and your fuel – it is your friend!

ROTATION

Pizza ovens are hotter in some places than others, so for a consistently crispy base be sure to rotate your pizza every 20 seconds or so.

PRACTICE

Cooking with fire can take some getting used to, as can figuring out the temperature and hot spots of your oven. The area around the oven door is usually the coolest, whilst the areas closer to the fire will be hotter.

SAFETY

Pizza ovens can reach very high temperatures! This is what you want for perfectly cooked pizzas but do be careful when handling food and utensils in and out of the hot oven. Heat-resistant gloves will protect you, as will taking much care when cooking.

Pizza Pointers

Making pizza from scratch is both easy and fun, but there are a few things to bear in mind to make sure your dough is the best it can be!

YEAST

Whatever yeast you use, it needs moisture and warmth to develop. Make sure the liquid is at the correct temperature – too cold and the dough will rise slowly; too hot and you risk killing the yeast. When a recipe states ‘hand-hot water’, it should be between 40.5°C (105°F) and 46°C (115°F).

FLOUR

Using fine Italian ‘0’ grade flour gives the best domestic results. Finer ‘00’ grade is used by professionals and will not give a robust crust at home. Unbleached white bread flour, a mix of soft and hard wheats, will give a very good crust. If you are making dough in a hurry, warm the flour in the microwave for 10 seconds before adding the other ingredients. Always have surplus flour on hand to dust your dough, hands, rolling pin and work surface.

DOUGH

When making the dough, remember: the wetter the dough, the better the dough. A stiff, firm dough is difficult to knead and even more difficult to shape. It will have a poor texture and will not rise properly. If kneaded well, the stickiness soon disappears. Always have olive oil on hand for oiling clingfilm/plastic wrap, dough, bowls and pans, if required, to stop the dough from sticking.

KNEADING

If the dough sticks to your hands when kneading, stop and quickly wash your hands then dip them in a little flour to dry them. You will find the dough doesn’t stick to clean hands. Kneading should stretch the dough and develop the elastic gluten in the flour – don’t be shy in pulling and stretching the dough. Be careful not to over-knead your dough or it will become tough and brittle.

SHAPING

Starting off with a perfect round ball will make stretching the dough into a circle much easier. Shape each one into a smooth ball and place on a well-floured tea towel/dischcloth to rise. Dredge liberally all over with flour. When risen, flip the balls over onto a work surface (the flour will have stuck to the dough giving it a non-stick base) and roll out.

TOPPING