As it’s National Pizza Day, we thought we would share a recipe from our favourite London pizzeria – Radio Alice.
Makes One Pizza (takes a minimum of 8 hours)
For the base:
200g organic durum wheat
200g type 1 stoneground flour
80g refreshed sourdough starter
240g room temperature water
2g liquid barley malt
10g fine sea salt
For the topping:
200g of tinned peeled
150g of fiordilatte mozzarella
Olive oil, salt & basil to taste
Add any of your favourite toppings!
Mix the wheat and stoneground flours together, then make a hole and add the sourdough, water and barley malt. Roll your sleeves up and mix with as much energy as possible. (Alternatively use a bench-top mixer until it looks smooth – about 10 mins). Add the salt about one minute before it’s fully mixed
Roll the dough into a ball. Add a drop of olive oil in a bowl and add the ball, marking a cross on the top with a knife. Cover the bowl with cling film and leave at room temperature until it’s doubled in size (normally about 5-6 hours).
Two hours before cooking, gently place the ball into an oiled baking tray about 34cm across, keeping it the same way up. Cover with film and leave for a further 2 hours. Meanwhile, preheat the oven to about 230°C.
Crush the peeled tomatoes into a paste with hands or a fork if you’re that way inclined and season with salt and basil. Cover the top of the pizza with the paste (don’t press hard) and bake on the bottom rung for 7 minutes.
Move to the middle shelf and bake for another 6 minutes, then add the fiordilatte for one final minute.
Slice into 8 and add a piece of basil to each slice. Add any of your favourite toppings to personalise.
Serve it in style with our stunning constellation plates or wooden serving boards.