Pizza Recipe Irish Times

How to make a simple pizza with a delicious twistKitchen Cabinet: Chapter One’s Darren Hogarty offers his take on a classic comfort food

Pizza is my favourite comfort food. I think there is nothing better than a fresh pizza and a cold beer. Chef Ross Lewis, owner of Chapter One, has taught me everything I know about flavour, and this pizza is a take on a dish from our sister restaurant Osteria Lucio, which I think makes the best pizza in the city.

The salami with the heat of the chilli and then brought together with honey, it’s amazing. Once you try the honey on it, you will never go back. Everything in the recipe is widely accessible and not expensive. Also, the dough freezes really well.

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1. Mix the flour, salt, yeast and water in an electric mixer with the hook attachment for eight minutes, or if by hand mix in a bowl, then knead for 15 minutes.

2. Place the dough in a lightly oiled bowl and cover with a damp tea towel, and set aside in a warm place to prove for one hour.

3. Once the dough has doubled in size, knock it back and cut into eight pieces for eight pizzas. Knead these pieces into balls. This is where I freeze whatever I’m not using.

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9. When you are ready to cook, preheat your oven to 240 degrees Celsius, with a pizza stone or upturned tray in the base of the oven.

10. Gently stretch and pull your dough into a roughly 23cm circle for one pizza. Spread a light layer of sauce over the top, leaving a rim clear. Add salami, chilli and mozzarella and cook for 12 minutes in the oven. When cooked, give the pizzas a light drizzle of honey and serve immediately.

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‘I left my husband for another man and our two children are bearing the brunt of his refusal to speak to me’Great pizza at home: This frying pan recipe will blow you awayWhat’s For Dinner?: You don’t need a fancy oven to make great pizza at home

During lockdown and missing our pizza fix, we happily stumbled upon the “frying pan pizza” method and were blown away by the results. Without a fancy garden oven, Big Green Egg, barbecue or pizza stone, it is possible to make really good pizza at home. I actually think the results are better than most of those other options too.

Bust out your best frying pan, turn the grill up full whack and you’re all set. The smoked margherita is a pizza we’ve had on the menu in our restaurant in Galway plenty of times over the years. It’s everything you want in a humble margherita with a smokey addition. It’s comforting, sweet, cheesy, delicious. A good smoked scamorza really brings it to life, but you can use any smoked cheese, Applewood from the supermarket even.

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If you happen to have smoked sea salt laying around, fire that on too. Once out of the oven, drizzle some good quality extra virgin olive oil over the pizza, and serve some extra on the side to mop up with those crusts.

1 Mix the yeast and water together. Add 10 per cent of the flour to act as a buffer before adding salt.

2 Add remaining flour and combine all the dough elements together. Knead for 10-20 minutes until smooth (this will build the gluten network).

How To Make A Simple Pizza With A Delicious Twist

3 Cover the dough mixture and let it rest for approximately one hour, this will allow the dough to relax and fully absorb all elements.

5 Place the dough balls on a floured tray and cover with cling film. Leave these to prove at room temp for five to seven hours, depending on room temperature. If the dough is starting to prove before that, you can place them into the fridge.

6 After proving, the dough should be doubled in size. At this point, the dough is good to use but for optimum results put into the fridge for 24-48 hours to slow prove.

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7 Before cooking, remove the pizza dough from the fridge about 45 minutes to an hour to get it to room temperature.

8 Prepare the pizza sauce and toppings: Mix the San Marzano tomatoes with some salt and extra virgin olive oil and gently crush with a potato masher. Chop the fresh mozzarella into small cubes and grate your scamorza or smoked cheese.

10 Flatten out your pizza dough ball with your hands on a lightly floured work surface. Starting at the centre and working outwards, use your fingertips to press the dough to about 1cm in thickness.Turn and stretch the dough until it will not stretch any further.

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11 Once you have your desired pizza shape, place the dough in a frying pan (on a medium heat) and now you can hit it with your tomato sauce (about 60g or four tablespoons approximately. Sprinkle on the Parmesan and basil.

12 Wait until your base has set and the pizza starts to form a natural crust, then add both cheeses. Add salt and pepper to taste.

13 Once the base is slightly golden you can now place the pizza under the hot grill. It will only need 2 to 3 minutes under the grill, so make sure to keep an eye on it. Before serving, drizzle some extra virgin olive oil over the top.

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‘I left my husband for another man and our two children are bearing the brunt of his refusal to speak to me’

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