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Pizza at Home

I took the pizza topping test in the internet, and it turns out “I may be a little different than everyone else, but I am  still loved by many”. On top of that, the test says “You Are Pineapple” . I probably should not have chosen San Francisco to go if I won a trip.

Seriously now, the topping in this recipe is loved by all (instead of by many). We use Gruyère from Naxos, but you can substitute it with any good quality Gruyère.

Makes 4 round pizzas ø 38cm

For the dough

  • 500g strong white flour, plus extra for dusting
  • 1 handful wholewheat flour
  • 20g fresh yeast
  • ½ tsp brown sugar
  • 300ml lukewarm water
  • 50ml extra virgin olive oil, plus extra for greasing
  • 2 tsp salt
  • 80g semolina

A day before you want to make the pizza combine both flours in the bowl of a mixer. Make a well in the middle, crumble in the yeast and add the sugar and 100ml lukewarm water. Mix a little of the flour into the  mixture and leave to rest for 15 minutes.

Then add the oil, salt and 200ml lukewarm water to the bowl. Mix well using the hook attachment of your mixer until a  smooth and soft dough forms. If necessary, add some more flour.

Divide your dough into four even pieces and form each one into a ball. Brush each ball with olive oil.Place each dough ball into an oiled bowl, cover with cling film and refrigerate overnight. The following day, take the dough out of the fridge and let it rise for about 1 hour.

(If you’re making the dough on the day, leave it in a warm place for about 1½ hours or until it has doubled in size.)

Place the pizza stone on the bottom rack of a cold oven and turn the oven to its highest temperature, about 240ºC. (If you do not use a pizza stone see the note at the end*.)

Dust the work surface with a mixture of flour and semolina and roll out each dough ball until it is about as big as your pizza stone.

Place the crust on a very well floured moveable, slick cutting board to help you transfer the pizza to the hot pizza stone once it is topped.

And now it’s time for the toppings!

naxian pizza

naxian pizza

Topping ingredients for The “Naxian Pizza”:

For one pizza ø 38cm

  • 20og onions, very finely sliced
  • 150g Gruyère of Naxos, grated
  • 2 Tbsp parmesan cheese, finely grated
  • 1 Tbsp capers
  • 1 Tbsp fresh rosemary leaves
  • black pepper
  • 1Tbsp extra virgin olive oil
  • 1 pinch sea salt

In a bowl combine the onions with the olive oil and the salt. Let the onions in the marinade for 15 minutes, then lay them evenly on the pizza base, leaving a 1cm margin around the edges.

Scatter over the capers, the gruyère of Naxos and the parmesan .

Sprinkle with the rosemary and add a generous amount of freshly ground black pepper.

Slide the pizza on the stone** and bake for about 5-7 minutes.

greek style pizza

greek style pizza

Toppings for the “Greek style Pizza”:

For one pizza ø 38cm

  • 100g onions, very finely sliced
  • 50g red bell pepper, sliced
  • 50g green bell pepper, sliced
  • 100g cherry tomatoes, sliced
  • 80g gruyère, grated
  • 120g feta cheese, crumbled
  • 1 Tbsp capers
  • 1 Tbsp Kalamata olives, pitted and sliced
  • 1 pinch dried oregano
  • 1 Tbsp extra virgin olive oil
  • 1 pinch sea salt

In a bowl combine the onions with the olive oil and the salt. Let the onions in the marinade for 15 minutes, then lay them evenly on the pizza base, leaving a 1cm margin around the edges. Scatter over  the red and green sliced peppers, the capers, the olives, the gruyère and the crumbled feta cheese . Arrange the sliced cherry tomatoes and sprinkle with the dried oregano.

Slide the pizza on the stone** and bake for about 5-7 minutes.

*If you do not use a pizza stone, preheat the oven to 200ºC, place the pizza on a baking tray lined with baking parchment and bake for about 15 min.

** This can be tricky. You may need the help of a spatula to guide the crust onto the heated stone.

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