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To get started with this particular recipe, we must first prepare a few components. You can have nancy’s pizza using 15 ingredients and 5 steps. Here is how you cook it.
Composition needed to serve Nancy’s pizza:
- Pizza dough
- 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
- Tomato sauce
- 1 kg tomatos
- Pizza topping
- 10-12 squash blossoms
- 100 g burrata/ mozzarella
- Any other toppings for your pizza
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Steps to make Nancy’s pizza:
- 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
- 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.
- 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
- 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
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