For the dough
- 500g strong white bread flour
- 60g sourdough starter
- 7g fine salt
- 5g fast-action dried yeast
- 20g caster sugar
- 30ml olive oil, plus extra for oiling
- 270ml water
For the topping
- 400g tin San Marzano tomatoes, drained
- 30g Parmesan, freshly grated
- 3 x 125g buffalo mozzarella balls, drained
- A handful of basil leaves, roughly torn
- Extra virgin olive oil, to drizzle
Put all the dough ingredients into a large bowl and mix, using one hand or a wooden spoon, until you have a soft dough that comes together as a ball. Tip the dough out on to a lightly oiled surface and knead well for 10 minutes until smooth and elastic. Alternatively, use an electric mixer fitted with the dough hook to mix and knead the dough, allowing two minutes on a slow speed and seven on medium.
Put the dough back into the bowl, cover with a large plastic bag and leave to rise for at least two hours, though ideally three to four.
Tip your risen pizza dough out on to a lightly floured surface and divide into four 200g pieces. Flatten down each piece then fold it over and place in a cage formed by your cupped hand on the work surface. Move your hand in a circular motion to roll each ball lightly but firmly into a smooth, taut ball. Leave the balls to rest on the floured surface covered with a roomy plastic bag, to prevent them from drying and cracking, for about 30 minutes.
Roll out and stretch each ball on a lightly floured surface to a thin circle, 25-30cm in diameter. For the topping, using a blender or food processor, blitz the tinned tomatoes until smooth.
Put a small ladleful of tomato pulp in the middle of each pizza base (dry-fried if cooking in a standard oven, uncooked if using a pizza oven) and spread out to 2-3cm from the edge. Sprinkle with the grated Parmesan, then break off little pieces of mozzarella and scatter all over the tomatoes.
Preheat your oven to its highest setting then bake each pizza on a tray for five to seven minutes until the topping is melted and golden and the pizza crust is crisp. Scatter the basil over and drizzle with extra-virgin olive oil. Serve at once.
The Ultimate Sausage Roll
For the rough puff pastry
- 225g plain flour, plus extra to dust
- ½tsp fine salt
- 200g cold unsalted butter, diced
- Juice of ½ lemon
- 180–200ml cold water
For the filling
- 1tbsp oil
- 1 small onion, finely diced
- 400g sausage meat (or your favourite sausages, skinned)
- 125g Stilton, crumbled
- 1tbsp thyme leaves
- A pinch of white pepper
- 2 egg yolks, beaten, to glaze
- 2tsp nigella seeds
- 2tsp sesame seeds
To make the pastry, put the flour, salt and butter in a bowl. Mix the lemon juice with the water and add three-quarters of the liquid to the bowl. Gently stir until it forms a lumpy dough, adding the remaining liquid if required. Don’t knead or work too much – you want lumps of butter through the dough.
Tip the dough on to a floured surface and flatten to a rectangle. Using a rolling pin, roll into a narrow rectangle around 2½cm thick. Fold a third of the dough on itself, then the opposite third down over that, as if folding a business letter. Wrap the pastry in cling film and chill for at least 20 minutes.
Unwrap the pastry and repeat, rolling the pastry at 90 degrees to the original roll, to a rectangle 40cm x 15cm, then folding as before. Wrap and chill for 20 minutes. Repeat the process twice more, chilling the dough for at least 20 minutes between folds.
Heat your oven to 200°C/fan 180°C/Gas mark 6 and line a large baking tray with baking paper.
For the filling, heat the oil in a small frying pan over a medium heat, add the onion and cook for 10 minutes until softened and turning golden-brown. Leave to cool.
In a bowl, mix the sausage meat with the onion, Stilton, thyme and white pepper. With floured hands, roll the filling into a 20cm-long sausage and wrap tightly in cling film. Chill for 30 minutes.
Roll out the pastry to a rectangle, 30cm x 20cm, and trim the edges to neaten. Place on a baking tray and chill for 20 minutes. Unwrap the sausage and lay it along the pastry rectangle, 6cm from one edge.
Brush the exposed pastry with beaten egg yolk, leaving the 6cm border clear. Fold the egg-washed pastry over the sausage filling to meet the border and encase the sausage filling. Press the edges firmly together. Press a floured fork firmly along the sealed edge.
Brush the sausage roll all over with more egg and score the pastry on the diagonal. Chill for 15 minutes. Heat your oven to 210°C/Fan 190°C/Gas mark 6½. Brush the pastry again with egg, all over, then sprinkle with the seeds. Bake for 30 minutes or until the pastry is golden and crisp and the sausage meat is cooked through.
Leave to cool on a wire rack for 10 minutes before slicing. Serve with pickles and chutney.
White Chocolate and Raspberry Bread and Butter Pudding
- 75g butter, plus extra to grease the dish
- 8 slices white bread, crusts removed
- 125g raspberries
- 100g white chocolate chips
- 225ml whole milk
- 225ml double cream
- 1 vanilla pod, split, seeds scraped out
- 3 large eggs
- 25g caster sugar
- 3tbsp apricot jam
- 25g icing sugar
Heat your oven to 180°C/fan 160°C/gas mark 4. Grease a one-litre baking dish.
Butter the slices of bread. Cover the base of the baking dish with a layer of buttered bread. Scatter over half of the raspberries and half of the white chocolate chips. Layer the remaining bread slices on top and scatter over the remaining raspberries and chocolate chips.
In a pan over a medium-low heat, heat the milk and cream together with the vanilla seeds. Beat the eggs and sugar together in a bowl, then pour on the hot creamy milk, stirring as you do so. Carefully pour the egg mix over the bread.
Stand the baking dish in a deep roasting tray and pour enough cold water into the tray to come about 2½cm up the side of the dish.
Bake for 30 minutes or until the pudding is just set and golden.
In a small pan, heat the apricot jam with a splash of water, then pass through a sieve; set aside. Dust the pudding with icing sugar and wave a cook’s blowtorch over the surface to caramelise. Brush with the warm apricot glaze and serve, with clotted cream or ice cream if you like.
Extracted from BAKE by Paul Hollywood (£26, Bloomsbury) – out now.