LOCAL CHEF RYAN BROKENBROW'S RECIPE
Thick Crust Venetian Pizza
Venice is one of my favourite places, the food and the wine is some of the best in the world. The market at di Rialto is incredible and I have been to many food markets. What I love about Italian cooking is often less is more, they celebrate the ingredient that is at its best and in season and treat it with so much respect, love, care, passion that from humble ingredients come beautiful things.
Ingredients
- 500g x Bread Flour
- 2 tsp x Dried Yeast
- 1 tsp x Sugar
- 1 tsp x Fine Salt
- 300ml x Luke Warm Water
Print this recipe
Method
Mix everything but the flour into a bowl or stand mixer.
Sift in the flour and combine / knead for 5 mins.
Cover the dough and allow to prove for a minimum of 2 hours. You can prove for up to 48, the longer you prove the more sour your crust with start to taste.
Knock back the dough and divide into four and roll out with a little semolina or polenta if you have or just a little more flour will do. Push the pizza dough out into a rectangle that fits the baking tray. Slightly indent a crust with your knuckle.
Add some tomato puree and whatever ingredients and cheese you fancy!
Bake in a medium hot oven 210C/190C Fan/ Gas 7 for 15 mins.
- Pizza is a fun way of bringing leftovers back to life and creating another delicious meal, experiment with bits you have left in the fridge, freezer.
- You can freeze the dough after dividing into portions, keep in a ball in a sealed bag and pop into the freezer for up to 3 months.
