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Deep-Pan Pizza

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Sunday, 14 November 2010
List of viewable recipes from "Jamie’s America" by Jamie Oliver

From JAMIE'S AMERICA by Jamie Oliver. Photographs by David Loftus. Copyright © Jamie Oliver, 2009, 2010. Photographs copyright © David Loftus, 2009, 2010. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

This isn't really so much a "New York Pizza" as it is my own version of an America-style pizza that I ate in New York. I've always looked at pizza with thicker dough as a slightly greedy way of bulking out crusts and toppings. I hadn't realized Italian immigrants had cleverly adapted their Old World recipes to suit New World coal-fired ovens. Making pizza in a tin to protect the base the from the soot of the oven makes perfect sense to me now. Delicious.

Photo © David Loftus, 2009, 2010
Serves 10 -12

For the dough

  • Scant 2 ¾ cups lukewarm water
  • 1 x 1/4 -oz envelope active dry yeast
  • 1 tablespoon sugar
  • 1 level teaspoon salt
  • 8 cups white bread flour, plus extra for dusting

For the tomato sauce

  • A swig of white wine vinegar
  • 1 clove garlic, peeled
  • A handful of fresh basil leaves
  • 1 x 14 ounce diced tomatoes
  • Sea salt and freshly ground black pepper

For the toppings

  • Olive oil
  • 3 red onions, peeled and finely sliced
  • A few sprigs of fresh thyme, leaves picked
  • 4 pork sausages, the best quality you can afford
  • 1 dried red chile
  • 1 teaspoon fennel seeds
  • A good pinch of dried oregano
  • ¼ lb fresh buffalo mozzarella
  • A handful of fresh basil leaves
  • 2 fresh red chiles, finely sliced
  • 2 large handfuls of freshly grated Parmesan cheese
  • 12 slices bacon

To make dough, pour your lukewarm water into a large bowl and use a fork to stir in the yeast and sugar. Let stand for a few minutes then add your salt and flour, bit by bit, until it comes together . You want smooth, springy dough, so keep adding a bit more flour if necessary. Dust a clean surface with flour, then knead the dough with your hands. When you're happy with the consistency, pop it into a flour-dusted bowl, cover with a damp cloth, and leave in a warm room until the dough has almost doubled in size.

Meanwhile, put a lug of olive oil into a large frying pan on a medium heat. Add your sliced onions and thyme leaves and cook for 15 minutes, or until softened and golden. Take the pan off the heat and put aside. Put all the tomato sauce ingredients into a food processor or liquidizer with a good pinch of salt and pepper and blitz to a puree. Have a taste and season carefully, adding a bit more salt and pepper if it needs it.

Slit the sausages open and squeeze the meat into a bowl. Bash up the dried chile and fennel seeds in a pestle and mortar, add these to the meat with the dried oregano, and mix well with a fork.

Preheat your oven to 400 degrees F. Divide the dough in half and oil 2 quarter sheet pans (about 9 x 13 inches) with olive oil. Use a rolling pin or clean hands to flatten and stretch the dough out. Roll or push the dough around each tray and really push it into the corners so you get a chubby crust a base about ½ inch thick.

Divide your blitzed tomato sauce between the pizzas and spread around. Scatter over the caramelized onions and dot small pinches of the sausage mixture around the top of each pizza. Tear up the mozzarella and dot the pieces over the sausage, then sprinkle over the fresh basil leaves, sliced fresh chiles, a good pinch of salt and pepper, and grated Parmesan. Finally let your slices of bacon sort of fall onto the pizzas so they curl and crisp up as they cook. Place in the bottom of the oven for about 20 minutes so the base gets nice and crispy while the top is cooking. Once your pizzas are beautifully cooked, serve right away with a fresh green lemony salad.


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