I made a couple of pizza using Elizabeth David's 1959 recipe yesterday. And although they were tasty it's mad how much tastes have really changed, but it's all good for my relentless quest to discover how to make the most tastiest Pizza out there.
Her base recipe:
225g Strong White Flour
10g yeast (I used 7g powdered)
10 tbsp Milk
2 tbsp Oilve Oil
2 tsp salt
Put flour, salt, and yeast in a bowl and make a well and add egg.
Start to mix and add milk and oil.
When is a doughy consistency knead for 10 mins.
Remove dough, wash bowl, dry and then smear with olive oil.
Put dough back in, cover with cling film and leave somewhere warm for a couple of hours.
For the topping:
Always keep it simple. Proper pizza's don't have a ton of different toppings, no matter what your local Pizza Hut or Rembrandt's tell you. Less is more...
5 fresh tomatoes
2 cloves garlic
Stick it in a bowl and mash with a potato masher. I added a squirt of sun-dried tomato paste.
After the dough has risen, roll divide into two balls and roll out on a well-floured surface.
Grease/oil two 12" pizza tins and put in the rolled-out base.
Spread the tomato paste on the top and add:
Sliced tomato, black olives, anchovy and mozzarella
Sliced tomato, salami, red chili and mozzarella
Sprinkle with oregano and drip some more olive on on top.
Bake for 15 mins at 200.