Last night we made ‘Turbocharge’ pizzas using a recipe from Sam Stern’s Student Cookbook (very high brow). I loved the idea of home made dough, but without having to wait for it to rise and cooked quickly in the griddle pan. It was a good way to use up some leftovers we had in the fridge – mushrooms, the end of a block of cheese and tomatoes from the garden.
It’s pretty simple, you start off by making regular pizza dough, cook it on a griddle pan for a couple of minutes, add the toppings and then finish off under the grill.
450g Strong White Bread Flour
1 tsp Salt
1 tsp Caster Sugar
2 x 7g sachets of Fast Action Dried Yeast
300ml/1/2 pint warm water
2 tbsps Olive Oil
1. Sift the flour and salt into a large bowl, then add sugar, yeast, water and oil. Work into a soft ball.
2. Place the ball on a floured surface and knead for 10 minutes until soft and elastic.
3. Pull off a small ball of dough and roll out to a thin base that will fit in your griddle pan.
4. Brush griddle pan with oil and heat until hot. Put the dough in the pan and cook for 1 minute, pricking with a knife if it puffs up. Turn over and cook for another minute.
5. Spread with passata and toppings and then cook under a pre-heated grill for 1-2 minutes until slightly charred.
6. Enjoy, preferably whilst pretending you are still a student.