I was so excited for Italian week in our bakery class, most of all because our class is from 2pm-8pm so that night we had freshly baked pizza for dinner!
The pizza bases were made from a basic olive oil dough (500g flour, 15g fresh yeast, 20g semolina, 50g olive oil, 325g water and 10g salt), rolled out and stretched into mini pizza bases and then topped with the usual tomato sauce and mozzarella. We also added basil and olives.
We also made grissini (thin twisted breadsticks), which were absolutely delicious. They have parmesan in them which gives a lovely taste and a very slight chewy texture when they first come out of the oven.
10g fresh yeast
200ml warm milk
Simply blend the yeast and salt with the flour (the method can be found in Dough by Richard Bertinet).
Next mix in the parmesan and milk. Work in the bowl until the mixture is uniform in texture, then work on the table top until no longer sticking (again, the method can be found in Bertinet’s book).
Finally, rest for about 30 minutes, mould and bake.
The grissini are perfect for serving at dinner parties. They are so quick and easy to whip up (especially as they only need 30 minutes resting time) and they are absolutely delicious.
The recipes for the pizza dough an pine nut slices can also be found in Bertinet’s book, which I can thoroughly recommend if you are looking for a new bread book. I think I mentioned previously that we are learning his method of bread baking (one which does not involve pummelling and flaying the poor dough to within an inch of its life!) and it really does take the mystery and guess work out of the process. Try it, you’ll be surprised to learn that dough does not need to be beaten into submission!