1 March 2017
Pizza Steam Special Starter, Non-Veg
Method of preparation:
Qty Unit Ingredients
5 gm salt
100 gm flour
10 gm yeast
5 gm sugar
60 gm milk
25 gm olive oil
60 gm john mozzarella
60 gm Britannia mozzarella
5 gm oregano
100 gm tomato puree
150 gm chicken leg boneless
50 gm coriander, fresh
50 gm mint, fresh
15 ml Extra Virgin olive oil (for finishing)
For Dough:
- Add flour, water, salt, and oil and stir until smooth. Stir in enough flour for dough to begin to pull away from side of bowl. (Dough will be slightly wet.)
- Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.
- For tomato sauce:
- Pulse pilati tomatoes with juice in a blender briefly to make a chunky purée.
- Cook garlic in oil in a small heavy saucepan over medium flame. Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.
For assembling pizza
- Spread sauce over dough, leaving a 1-inch border .Arrange grated mozzarella cheese on top, leaving a 2- to 3-inch border.
- Top it with clay oven roasted chicken tikka.
- Slide pizza on parchment onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots. Transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some Coriander and fresh mint leaves before slicing.
Recipe by: Chef Sameer Shah, Executive Chef - Rambagh Palace, Jaipur
