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Wood-fired pizza
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Total Time:
1 hour 30 minutes
Epic homemade pizza with sausage meatballs, broccoli, and fennel on perfect crust.
Ingredients:
  • 1 kg strong white bread flour (or 800g strong bread flour mixed with 200g semolina flour)
  • 1 level teaspoon fine sea salt
  • 2 x 7g sachets of dried yeast
  • 1 tablespoon golden caster sugar
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves of garlic
  • 1 bunch of fresh basil
  • 3 x 400g tins of whole plum tomatoes
  • 1 small head of broccoli
  • 4 quality anchovy fillets
  • 2–3 Italian-style sausages
  • 150 g Taleggio cheese
  • 1 tablespoon fennel seeds
Instructions:
  • Prepare the tomato sauce by peeling and finely slicing the garlic. Fry the garlic in a generous amount of olive oil until lightly colored. Tear the basil leaves and add them to the pan along with the tomatoes. Mash the tomatoes with the back of a wooden spoon and season to taste. Once it boils, remove from heat, strain through a sieve, pushing any tomato bits through with a spoon. Discard the basil and garlic. Return the sauce to the pan, simmer for 5 minutes until it reaches your desired consistency. For the pizza dough, sieve flour and salt onto a clean surface, make a well in the center. Mix yeast, sugar, and olive oil in lukewarm water, pour into the well. Incorporate the flour gradually with a fork, then knead with hands until smooth. Let rise for an hour until doubled in size. When ready to assemble pizzas, preheat oven to maximum heat. Blanch broccoli, chop anchovies and chilli, roll sausage into meatballs. Assemble the pizza quickly by spreading tomato sauce on the base, topping with broccoli, anchovies, sausage, Taleggio cheese, chilli, and fennel seeds. Bake in a hot oven for 3-4 minutes in a wood-fired oven or 8-10 minutes in a regular oven. Serve hot.

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