icon_corner icon_start_stop icon_start_stop icon_start_stop icon_post icon_miss icon_save icon_card_red icon_save icon_start_stop icon_sub icon_card_yellow accessibility icon account-off icon account-on icon arrow-left icon arrow-right icon attack icon chevron-down icon chevron-left icon chevron-right icon chevron-up icon Combined Shape Created with Sketch. cross icon defence icon icon_disallowed_goal email icon facebook icon giphy icon google icon instagram icon linkedin icon lock icon messenger icon padlock icon Svg Vector Icons : http://www.onlinewebfonts.com/icon Panel Created with Sketch. Pattern Created with Sketch. pinterest icon Icon_PlayButton Created with Sketch. plus-thin icon plus icon Created with Sketch. Created with Sketch. search icon soundcloud icon sub-in icon sub-out icon tweet icon twitter icon icon_user__out icon_user_out vimeo icon whatsapp icon icon_start_stop youtube icon

Sign In

Register using your Facebook, Gmail or Twitter account.
Sign in
Forgotten your password?

Hospitality & Events

Club recipe: Fresh Pizza

/media/115751/he001-a-pizza-web.png

AFC Bournemouth AFC Bournemouth

As part of a new series, the AFC Bournemouth Hospitality and Events team are putting together recipies that supporters can prepare and enjoy in isolation.

The first recipe of the new series comes from Scott Foy, Sous Chef at the club, who's given a 16-step pizza recipe for you all to follow at home.

INGREDIENTS

BASE

800 g strong white bread flour
200 g fine ground semolina flour or strong white bread flour
(for dusting table)
1 level teaspoon of salt
14g dried yeast
1 tablespoon sugar

TOMATO SAUCE (4 PIZZAS)

1 clove of garlic
1 bunch of fresh basil
Olive oil
1 x 400 g tin of quality plum tomatoes

TOPPING (4 PIZZAS)

85 g mozzarella cheese

METHOD

1. To start, prepare the dough by piling the flours and salt onto a clean surface and make a well in the centre.

2. Next, add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.

3. Using a fork moving in a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.

4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes or until you have a smooth, springy, soft dough.

5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to prove for 45 minutes or until it has doubled in size.

6. For the sauce, peel and finely slice the garlic then pick the basil leaves and finely chop the stalks.

7. Heat one tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks. Cook gently for a couple of minutes or until the garlic has turned a lightly golden colour, then add most of the basil leaves, the tomatoes and a pinch of salt and pepper.

8. Leave the sauce to tick away for around 20 minutes or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.

9. To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.

10. Flour each dough ball, then cover with clingfilm and leave to rest for about 15 minutes – this will make them easier to roll it thinly!

11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.

12. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up then cover with clingfilm and place in the fridge.

13. When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.

14. At this stage you can apply your topping: spread the tomato sauce over the base, reaching the edges. Tear over the mozzarella and scatter with the remaining basil leaves (add your favourite toppings at this point) Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.

15. If you can, cook the pizzas on a piece of granite in your conventional oven – if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven, Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

16. Then finally, enjoy!

Breaking News

Dismiss