Calzone

Pizza dough There are good and bad pizzas, just as there are good and bad omelettes, but a really good pizza is a joy to eat. An excellent dough, made using the right flour (ideally French type 55) is important. Then once you’ve mastered the technique of making the dough and rolling it out, the rest is easy. A special thin wooden pizza slice is useful for transferring the rolled-out dough to a baking sheet. Toppings can vary with the seasons and your own tastes. They may be completely or partially cooked on the base, or added after the pizza comes out of the oven. Good-quality olive oil and flavourful tomatoes are the two benchmark ingredients. I use fresh tomatoes when they are in high season, but at other times I prefer good quality tinned peeled Italian plum tomatoes (pomodori pelati). My favourite toppings are seafood and provençal vegetables, but the most important element is the thin, perfectly cooked base. Pizza dough- Makes about 1kg Ingredients 1st stage: 450g type ‘55’ flour or bread flour 330ml water 20g fresh yeast 2nd stage: 20g fine salt 25g caster sugar 50ml extra virgin olive oil 120g type ‘55’ flour or bread flour Method The first stage: Put the flour in a bowl and check the temperature. Now register the air temperature, and add the two figures. Together with the water, the sum should be about 64°C. So, for example, if the combined flour and air temperature is 50°C, then the water needs to be at 14°C. If it’s too cold, heat it; if too warm, add some ice cubes to chill to the correct temperature. Make a well in the flour and crumble in the yeast. Pour in a little water and mix with the yeast. Gradually add the rest of the water, mixing with the fingertips of one hand. Continue to mix until you have a homogeneous, smooth dough. Cover with cling film and leave to rise in a warm place (20-24°C) for 8-12 hours. The second stage: On a lightly floured surface, punch the dough with one hand while folding it over itself with the other. Use one hand to add the salt, sugar and olive oil, a little at a time, and finally add the flour. Mix well and knead until the dough becomes elastic, has some body and is slightly sticky to the touch. Cover with cling film and leave at room temperature for 1 hour. It will then be ready to use. Ihis dough makes a perfectly light base for any pizza. I have Fabio Ciervo, our Italian sous-chef at The Waterside Inn, to thank for revealing his secret recipe. He always cooks his pizzas in a non fan-assisted oven.