Tuesday, 5 March 2013

Homemade Rustichella

Rustichella, one of our favourite pizzas recreated at home.

For the Dough
550g Strong White Bread Flour
7g Active Yeast
2 Tbsp Olive Oil
1 Tsp Light Brown Sugar
320ml Warm Water

Mix the yeast, olive oil and sugar into the warm water. Stir until combined and leave for 2-5 minutes or until the mixture begins to bubble or froth.
In a bowl, make a well with the flour. Gradually pour in the water mixture, drawing the flour in from the edges. Once combined, knead until you have a springy and smooth ball.
Flour a bowl and cover with a tea towel and leave somewhere warm until doubled in size.
 Take the dough and knock it back gently. Divide into three/four equal balls and then pull the ball out with your hands to stretch into a pizza base. Leave in the fridge for 10 minutes before adding your toppings.

 A base of chopped tomatoes, a sprinkling of cheddar, torn ham, cherry tomatoes and a generous helping of mascarpone before putting in the oven for 10-15 minutes.

Once out of the oven, add a generous handful of rocket, a few shavings of parmesan and a splash of Caesar dressing.

Our twist on one of our favourite restaurant meals! Enjoy!

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