Be inspired with Recipes created by Chefs.
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|1.9||kg||White Wings Plain Flour|
|150||mL||Extra Virgin Olive Oil|
|3.2||kg||Whole Peeled Tomato|
|450||mL||Holbrooks Worcestershire Sauce|
To create the pizza dough, place the water, yeast, salt and extra virgin olive oil into the mixing bowl and mix for five minutes. Leave to rest for five minutes for the yeast to activate before adding the White Wings Plain Flour and mix for 20 minutes or until the dough is smooth. Rest for 20 minutes before rolling into nine, 200 gram balls – placing them into the cool room to proof for 48 hours with a damp cloth over them.
Removing the dough from the cool room, open balls by hand, or with a rolling pin and stretch to a 13 inch circle on a lightly floured bench with semolina.
To create the tomato base, take the tin of tomatoes and combine with olive oil and salt and blitz. Spread the sauce base evenly over the pizza.
To create the lobster kilpatrick, caramalise the sliced onions in a pan and fry the garlic, before mixing them in a cold bowl with the chilli, parsley and the Holbrooks Worcestershire Sauce. Add the lobster and mix gently to give a light marinade.
Add your buffalo mozzarella in clumps around the pizza, before evenly distributing your lobster kilpatrick and speck and garnishing with salt. Cook in a hot pizza oven if possible at 300 degrees Celsius for two minutes until golden brown.