Page 8 - Yachter Autumn 2021

8 FROM THE GALLEY
FROM THE
GALLEY
Jason’s Pizza Recipe
Jason’s pizzas have reached legendary status.They have got us through multiple lockdowns at Gins and even a power cut! Here, Jason shares his recipe for the ultimate pizza base and sauce – all you have to do is decide on your toppings!
Ingredients for the Pizza Dough
1 Kg Tipo 00 Flour (strong bread flour also works but 00 is best)
1 teaspoon salt
14 g DriedYeast
4 table-spoons extra virgin olive oil
Method
1. We always use a food mixer as we are working with large quantities but this works just as well and is more fun creating the dough by hand (especially if you are getting little ones involved)
2. Dissolve the yeast thoroughly in 650ml of warm water
3. Sieve the flour and put in your mixing bowl
4. Using the dough hook attachment put the mixer on a slow speed
5. Gradually add the yeast and water mixture, salt and oil
6. Leave it mixing for around 5 minutes until the dough is smooth
7. Place the dough in a bowl and cover it – leave it for an hour to prove – it should double in size
8. Now grab a large handful of the dough, knead it into a ball and roll it out as thin as you can.
9. The bases are now ready to cook. Our
top tip is to always pop them into the pizza oven for about 20 seconds to ‘blind bake’ ahead of time, this ensures they keep their shape and gives a crisp base
Pizza Sauce
250g Passata
3 cloves Garlic
Large handful of fresh Basil 2 teaspoons dried Oregano Salt and Pepper
Method
1. A pizza sauce really does make or break a pizza.This super simple recipe is full of flavour, you can add your favourite
herbs, or perhaps some fresh chilli for a
kick of heat!
2. Simply put all of the ingredients in a
blender and blitz together until smooth 3. Cover your base in a thin layer of sauce getting as close to the edges as possible,
before adding your choice of toppings and popping into the oven!
Jason uses his own Gozney pizza oven which reaches 500 degrees to create the perfect pizza, but a regular oven on a high temperature will also work well.
Lauren McCann General Manager