Meat Pizza
Classic Pizza

Meat Pizza

Meat Pizza Sausage, bacon or pastrami? Can’t decide your favourite pizza topping? Well, you can have it all! All the meat lovers who can’t compromise on their love for either of the toppings, this is one splendid recipe of meat pizza for you baked to perfection.

PIZZA BASE
Dought, Instructions

PIZZA BASE ALTERNATIVES

Pitta bread – use pitta pieces of bread to make mini or individual pizzas, which are great for the kids. Let them top their own and experiment with the ingredients. Tortillas – these make a thin and crispy base. These can also be cooked in a frying pan and even […]

TOMATOES
Ingredients

TOMATOES

TOMATOES There are over 5,000 varieties of tomato in the world today from yellow cherry tomatoes and green plum tomatoes to red beef tomatoes! It was in Naples that tomatoes transformed the original white pizza into the red, tomato-topped variety we know today. Italian cooking without the tomato would truly […]

CHEESE
Ingredients

CHEESE

CHEESE Mozzarella Mozzarella di bufaia is the original mozzarella and is delicious served as is. It is sweet in flavour and soft in texture but does not melt as well as cow’s mozzarella. Cow’s milk mozzarella is the one to use for cooking. It has a very mild, creamy and […]

CURED MEATS
Ingredients

CURED MEATS

Prosciutto Prosciutto is the pig’s hind thigh or ham that has been salted and air-dried. The salt draws off the meat’s excess water, thus curing and preserving it. A true prosciutto is never smoked. When served it should always be thinly sliced and used as soon as possible. If you […]

COOKING METHODS
Instructions

COOKING METHODS

COOKING METHODS The wood-fired oven This is an essential factor in the creation of the true Neapolitan pizza. The design of the traditional wood-fired pizza oven is more than 2,000 years old. These ovens are dome-shaped, made from brick or clay, and the roof is heated by direct contact with […]

OLIVE OIL
Ingredients

OLIVE OIL

OLIVE OIL We’ve used extra virgin olive oil in our recipes. Olive oils vary considerably in taste and strength. Choose one with a flavour you like. In some cases we use infused olive oils, such as chilli or basil oil. Infused oils – you can buy these or make your […]

YEAST
Ingredients

YEAST

YEAST Yeasts are a group of single-celled fungi and about 160 different species are known. It is one species, in particular, Saccharomyces cerevisiae or “brewer’s sugar fungus”, that is good for brewing and baking. Yeast gives off a characteristic flavour and smell; it leavens bread and converts the grain carbohydrates […]

FLOUR
Ingredients

FLOUR

There are two main types of wheat grown today, hard and soft, each with a characteristic kernel composition and each with its own particular culinary use. The wheat kernel will vary in “hardness”, which is the measure of protein content and consequently determines the flour’s gluten content. Hard flour contains […]

FROZEN DOUGH
Dought, Ingredients

FREEZING DOUGH

FREEZING DOUGH Your dough can be frozen as individual balls after the rising (fermentation) stage. Just knock the dough back, reshape into a ball and place in a freezer bag. Remove the dough from the freezer about 6-8 hours before you need it. Leave it to defrost at room temperature. […]