Even though we ate tonnes on Saturday night, accompanied by various local beers and wines, I was making bread dough on Tuesday evening and thought, heck, why not make another pizza? One of the justifications was that on Saturday night one batch we did was slightly over-baked and the other slightly under-baked, so I wanted to keep on experimenting with our oven to try and get it right.
Anyone who’s made real pizza in a domestic oven will know it can be slightly challenging, largely because you simply can’t get the heat. My oven goes up to about 250C (480F) but a wood-fired pizza oven can get up to 450C (840F), enabling flash baking. You can improve things in a domestic oven by using a baking stone. Stones are excellent as you heat them in the oven first, so when the pizza is slid onto them, they’re already hot and help bake the dough through, quickly, as well as crisping up the base.
But I’ve not got one at the moment.
Currently, I’m just using a metal baking sheet, which goes into the oven cold. It’s not ideal, as, depending on the temperature variables in your oven, you can get a done, or potentially burnt, top, before the base is full baked. Even though I’m pleased with this recipe, the base wasn’t baked to perfection. That’s the challenge – for me and for you, as your oven will be different again.
The other enjoyable factor about this pizza dinner – aside from being able to eat it outside on a warm English summer evening, 20C, no mosquitoes – was a great beer. I mentioned in my previous post I don’t think the light mild beer I was drinking was a good food pairing. This time round I chose a considerably more hoppy beer, and it worked well.
This was a Handmade No 6 Pale Ale bottled beer from Hastings Brewery, bought from the excellent Trafalgar Wines in Brighton, a booze shop with an excellent selection of beers. Apparently Hastings Brewery beers are their second-best selling now, after beers from The Kernel in London.
Hastings Brewery is a new discovery for me. I’m slowly working my way through all the local breweries. This one is 23 miles away from my home in Lewes. It started with founders Pete Mason and Brett Ross inspired “whilst litter picking after the Hastings Beer & Music Festival in July 2010.” Pete’s dad Andy got on board and by 2011 they’d bought “a larger – but still small – brewery”.
They’re an interesting outfit as not only do they do everything by hand on a small scale, with brews of 800 litres, they’re also make entirely vegan products. A lot of drinkers may not realise beer generally isn’t very vegetarian or vegan, but it’s often filtered with isinglass finings, which are fish bladders. Pete Mason is a vegan, as is their sales manager. Their beers are unfiltered. For some, this is appealing as filtering, arguably, can remove some of the flavour and mouthfeel.
The brewery’s label design and branding is great too. Their labels – all featuring a lion with fine mane and tongue sticking out1 – certainly stood out on the shelf at Trafalgar Wines.
The 4.8% ABV beer, with its slightly unwieldy full name of ‘Hastings Handmade No 6 Hop Forward Pale Ale (Columbus)’, is very much a British take on a US craft beer. It’s defined by its use of Columbus, an American hop variety with a high alpha acid (around 15%), making it suitable for assertive bittering, 48 IBUs apparently. I suspect they’ve also used it for late-hopping (adding later in the boil, so it the oils aren’t totally broken down) or even dry hopping (adding during the conditioning stage so the oils remain largely intact) as the beer is highly aromatic: citrus, ginger, passion fruit, honey. The taste, while defined by massive bitterness, is also honeyed, with a salty, minerally aftertaste that verges on soapiness. [See below – actually they used a hopback.]
This beer really reminded us of our travels in the US, and while I have vague feelings of disloyalty to more traditional, malty, subtly hopped British beer styles when I drink something like this, I also love how British brewers are playing around with US styles. I love all the international cross-pollination of tastes and styles. The beer also went really well with our pizza, which I topped with mozzarella, thinly sliced pancetta from Beals Farm Charcuterie and a pecorino romano, for that added salty goodness.
I was hoping to add some asparagus but while I still saw plenty on the farmers’ markets a few days ago, guess what? Waitrose – nominally the less unethical British supermarket – only had asparagus from Peru! Southafeckingmerica!!! It’s asparagus season here – in England – right now, the end of the season sure, but still now. Now. In England. I’ve seen signs outside farms as I’ve cycled around Sussex, mere miles from that branch of Waitrose. Supermarket food economics is bonkers. Not to mention environmentally appalling.
Sourdough pizza recipe
This makes one large-ish pizza, about 30cm (12 inch), but could cut up and manipulated differently. If you roll it flat, you’ll get a much more Roman-style pizza. If you open out the centre more and leave a wider, fatter edge, you’ll get a more Neapolitan-style pizza. The latter is called a cornicione and is the speciality of Michael Hanson at The Hearth in Lewes. Lewes, depressingly, has about four industrial chain pizza places; I’d say my pizza is better than all of theirs, easily, though still second-best in Lewes, after The Hearth.
This is a naturally leavened dough, so you want to make it the day before, to give it time to do a nice long fermentation.
250g strong white bread flour (or a mixture of strong, high protein flour and plain, all-purpose flour)
50g sourdough starter (100% hydration. I used a rye-based one, but wheat-based would be fine too)
15g olive oil (a good glug basically, QB)
1. Whisk together the sourdough starter and water. It doesn’t matter if the water is cool, as it’s a long fermentation it doesn’t really need that boost of using body-temperature water. Try and use water that’s not too chlorinated or fluorinated. I filter my tap water with a Brita and the sourdough starter seems to prefer it.
2. Add the flour and salt and stir together well.
3. Add the olive oil and keep blending until well-combined.
4. Turn the dough out onto a work surface lightly greased with more olive oil and give it a short knead. It is a relatively wet dough. If you find it too sloppy, add a little more flour – but not too much or you’ll make a nasty dry dough.2
5. Put the dough back in the bowl, cleaned and oiled, and let it rest for 15 minutes before giving it another quick knead, stretching it and folding it over. Repeat this twice more, then put the dough back in the bowl, again, cleaned and oiled.
6. Cover the bowl with plastic wrap or a shower cap, and put it in the fridge and let it ferment slowly for about 24 hours.
7. Take the dough out of the fridge about an hour before you want to use it.
8. Form it into a ball on a floured work surface. Cover.
9. When you want to bake, preheat your oven to the highest setting.
10. Gently stretch out the dough. Don’t be too rough, or you’ll damage the structure that’d been developing during the fermentation period. How you open it up depends on what shape of pizza you’re making (see above).
11. Once you have opened up the dough to almost the desired shaped, gently transfer it to an oiled baking sheet, hanging it over your forearm and taking care not to poke your fingers through it.
12. Cover with your desired toppings. I did a pizza rossa – with tomato sauce – along with the abovementioned cheese and pancetta. Here’s the pizza before it went into the oven:
13. Bake in your preheated oven until it’s done. Yes, I know that’s vague, but it could be 10 minutes, it could be 25, with the oven turned down a little lower to make sure the middle of the base bakes and the top doesn’t char (too much).
14. Enjoy. Preferably al fresco with a quality, hoppy local beer.
Hastings Brewery, 12 Moorhurst Road, Hastings TN38 9NB
hastingsbrewery.co.uk | firstname.lastname@example.org | 01424 572051
Trafalgar Wines, 23 Trafalgar St, Brighton BN1 4EQ
1 Some local ignorance – is the lion a Hastings thing? Maybe, as there are lions – or one lion and two half-lion/half-boat things – on the town’s crest.
2 The mixture is really 275g flour and 205g water, as the 50g of leaven at 100% hydration is 25g water, 25g flour. So this is a 74.5% hydration dough in bakers’ percentages. I’m using Stoates organic strong white bread flour; I find it quite absorbent, possibly as it’s stoneground and contains more bran. If you’re using a whiter, less branny flour that’s less absorbent, and