Motorino Pizza on Graham Ave, and, Roberta’s Pizza on Moore St, both in Brooklyn are the inspiration for these pizzas. I’ve taken the recipe from 1950s Italy and tweaked it a bit for the tastes of 2010 (I’ve added sugar).
The trick is to use ‘00’ flour and some good quality toppings. Make your own tomato sauce and you have a dynamite combination for the freshest pizza you gonna get at home…Bada bing!
500 g strong white bread flour ‘00’ flour
1 level tablespoon sea salt
2 tsps of dried yeast
650ml lukewarm water
In a large bowl sieve the flour and add the salt, sugar, yeast.
Slowly mix in the water, until a dough forms that isn’t too sticky.
On a clean surface sprinkle some flour and knead dough for about 10 minutes, until it feels light and elastic.
Place dough in large bowl and cover with cling film and place in a warm place and allow dough to rise for a couple of hours.
When dough has doubled in size, return to the floured surface and divide the dough into 3 parts and shape each into a disk and pad the middle, so that the crust forms. Then stretch the dough until it’s the size of a medium pizze.
10 small Tomatoes
1 clove garlic
Salt & pepper
Place the above in a pan and smash with a potato masher until a rough sauce forms. Spread this on the bases and then top with:
Artichoke & Parma Ham
Peri-peri stuffed Olive & Anchovy
Rocket & Parmesan
Chop mozzarella into thin slices and place on top and then bake in oven at 180 C for 15- 20mins.