Pizza is one of the few foods that almost everyone knows and loves around the world. It's cheesy, delicious, and just about everywhere!
The first pizza is thought to have been invented in Naples in the early 1500s with historians discovering that the lower-income people of Naples would put slices of tomatoes on dough and top it with cheese to make a cheap and easy meal for their families. The first documented pizzeria in the world was open in Port’Alba in Naples, Italy during the late 1800s. The pizzeria, called Antica Pizzeria, named the Margherita pizza after Queen Margherita of Italy. If you’re a pizza fanatic, and enjoy trying out an array of different toppings on your home made pizzas, then it might be time to enjoy a delicious pizza in no time with the SAGE Pizzaiolo Smart Pizza Oven €789.99, on sale now in Currys stores and online at www.currys.ie
The SAGE Pizzaiolo is the first domestic benchtop oven to hit 400°C and cook an authentic wood fired style pizza in just 2 minutes. It replicates the three types of heat generated by a brick oven - conductive, radiant and convective. The Element iQ system also replicates the ideal baking environment for New York, Pan, Thin & Crispy and even Frozen pizzas.
Want to do it your way? Thanks to the Manual mode on the SAGE Pizzaiolo Smart Pizza Oven, you can choose the mode that is right for you and stay in control. It allows you to individually control deck and top temperatures, and to select which heating elements are in operation. Choose the ideal heat configuration: select Crust Only to achieve leopard spotting on a Neapolitan style pizza or Even Heat for other pizza styles where toppings, cheese and dough are evenly browned.
The oven features a natural cordierite stone that heats up super quickly and helps maintain the right temperature. The combination of double-pane heat resistant front window and multi-material insulation surrounding the heat chamber, ensures the extreme temperatures remain inside the oven cavity while keeping the outside surfaces as cool as possible.
Pizza Bianca Recipe: Prep: 30 minutes (plus 2 hours resting and up to 5 days refrigerating)
Cook: 2 minutes per pizza Makes: 4 pizzas Ingredients
For the Dough: • 570g bread flour or strong plain flour • 2 tsp fine salt • 1 tsp instant dried yeast • 1½ cups (375ml) cold water • Semolina mix, for sprinkling (see NOTE) • Olive oil, for drizzling Toppings • 180g crème fraîche • 2 cloves garlic, crushed • Salt, to season • Freshly ground black pepper, to season • 4 baby Desiree potatoes (about 115g each) • 125g fontina cheese, grated • 2-3 fresh rosemary sprigs, leaves picked • Olive oil, for drizzling • Sea salt flakes, to sprinkle Make the Dough: 1. Place the flour, salt and yeast in the bowl of a bench mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5-6 minutes or until the dough is smooth and elastic. 2. Cover the bowl with plastic wrap and let the dough rest in a warm, draft-free place for 1 hour or until doubled in size. 3. Turn the dough out onto a lightly floured surface and divide into 4 x 240g pieces. Shape each piece into a smooth ball. 4. Lightly sprinkle two baking trays with the semolina mix and place the dough balls on the trays, leaving 10cm between the balls. Drizzle each ball with a little oil, spread the oil to coat the dough. Cover each tray with plastic wrap and refrigerate for at least 6 hours or up to 5 days. To Make the Pizzas: 1. Just before cooking remove the dough from the refrigerator and stand, covered, at room temperature for 1 hour. 2. About 20 minutes before the dough is finished resting, select the WOOD FIRED setting and preheat the oven (preheat can take up to 20 minutes). 3. Combine the crème fraîche and garlic in a small bowl. Season with salt and pepper. 4. Use a mandolin to very thinly slice the potatoes. 5. Use a bench scraper to lift out one of the dough balls and dip both sides in the semolina mix to coat. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 15cm circle, leaving a 2cm border. Then gently stretch the dough into a 25-30cm circle. Lightly sprinkle the peel with the semolina mix. Carefully transfer the dough onto the peel, gently shaking off any excess semolina mix. 6. Spread a quarter of the crème fraîche mixture over the dough, leaving a 1-2cm border. Arrange the potatoes in a single layer, slightly overlapping, on top of the crème fraîche. Sprinkle with a quarter of the fontina and rosemary. 7. Transfer the pizza to the oven and cook for 2 minutes or until the crust is spotted brown, cheese is melted, and the potatoes are cooked. 8. Transfer to a cutting board, drizzle with the oil and sprinkle with the salt flakes. Slice and serve. Repeat with the remaining dough and toppings. For more information on Currys see www.currys.ie
Slán go fóill.