Nancy’s pizza

Name: Nancy’s pizza
Cuisine: British
Ingredients: 650 ml warm tap water; 1 tablespoon compressed yeast or a teaspoon of dry active yeast; 740 g strong white bread flour; 1 tablespoon dark rye flour; 1 1/2 teaspoon wheat germ; 1 1/2 teaspoon barley malt; 1 tablespoon salt; Olive oil; 1 kg tomatos; 10-12 squash blossoms; 100 g burrata/ mozzarella; Any other toppings for your pizza

Robin Bell @cook_14623594

Ever since watching Nancy Silverton on chefs table I have always wanted to make her squash blossom, tomato and burrata pizza. We finally had an abundance of squash blossoms so had to give it a go. This is possibly the best pizza dough I have ever had and if the squash blossoms don’t take your fancy substitute for your favourite toppings.

Robin Bell @cook_14623594

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Ingredients

Pizza dough
650 mlwarm tap water
1 tablespooncompressed yeast or a teaspoon of dry active yeast
740 gstrong white bread flour
1 tablespoondark rye flour
1 1/2 teaspoonwheat germ
1 1/2 teaspoonbarley malt
1 tablespoonsalt
Olive oil
Tomato sauce
1 kgtomatos
Pizza topping
10-12squash blossoms
100 gburrata/ mozzarella
Any other toppings for your pizza

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Steps

1

Set aside 440ml of water and the yeast in a stand mixer for a few minutes to dissolve and activate the yeast. Meanwhile combine 370g of the flour, the rye flows and the wheat germ. Stir with a wooden spoon and combine with the activated yeast. Wrap the bowl tightly with clingfilm and string to seal tightly. Set aside for 1 1/2 hours
2

Uncover the bowl and add the remaining water, bread flour and the barley malt. Fit the stand mixer with the dough hook and mix slowly for 2 minutes. Add the salt and mix on high for 6-8 minutes. (The dough is quite a wet dough and will not pull so much that it cleans the bowl). Once mixed remove and grease the bowl with some oil and set aside again for 45 minutes.
3

Turn out the dough and fold in each of the four corners. Grease the bowl and set aside for a further 45 minutes. Once doubled in size divide the dough into seven equal balls. Tuck in the edges and roll in to a ball. To slow the process down we put the dough balls in the fridge and removed 30 minutes before we were ready to cook
4

Roll the dough as round as possible, top with the tomatos sauce. Layer the toppings, brush the edge with olive oil to crisp up and cook for 2-3 minutes in a hot pizza oven
5