INGREDIENTS
BASIC DOUGH
1kg ‘00’ fine baker’s flour
100g semolina, plus more for dusting 30g fresh baker’s yeast
20g fine salt
720ml water (warmed to 30°C) 40ml olive oil
TOPPING
Confit garlic
Mozzarella
Capers
Red onion
Olives
Truffled mackerel
Mascarpone
Dill
METHOD
BASIC DOUGH
Combine the yeast and the water. Give it a little mix to break up the yeast, then let stand for 20 minutes.
In a large bowl, combine the flour, semolina and yeast mix. Knead for 10 minutes or until the dough is smooth and taut.
Now add the salt and knead for a further 5 minutes until well combined.
Add the oil, kneading until combined. Place ball of dough in a large bowl and cover with cling wrap. Let it rise in a warm spot for 1-2 hours, or until the dough has doubled in size.
Once doubled, divide the dough into portions. You should get 8-10 dough balls per batch depending on how big you make them. Aim for 250g-280g balls.
Roll each piece into tight balls. Dust with flour then put on a tray to let them rise again, making sure they have enough room to double in size without touching each other. Cover with a damp (not wet) cloth and let rise for about 45-60 minutes.
Oil the pizza tray and add a light coating of semolina. Stretch the pizza out onto the tray.
TOPPING
Cover the base with confit garlic then add mozzarella, red onions, olives and capers and pop it into a oven set to the highest temperature.
TO SERVE
When the pizza is cooked, cut it into slices and then add some dollops of mascarpone, mackerel fillets and a sprinkle of fresh dill.
Chef’s Tip
“We use sourdough culture for our dough but for this recipe I have substituted it with fresh baker’s yeast.”
Recipe brought to you by Smudge Publishing
Featured in the newly released – Flavours of Urban Melbourne – Edition 2
