Anchovy and rocket pizza in the Ankarsrum mixer
At home, they're absolutely crazy about the anchovy and arugula pizza I make. Today I'm offering you a large pizza with a slightly thick crust because there are four or five of us. If you want it thinner or smaller, divide the dough in two. And if you already have some...
Anchovy and arugula pizza in Ankarsrum
people
For the dough
500 g of bread flour —or strong flour—
280 g of water at room temperature
30 g of olive oil
8 g of fresh baker's yeast —or 3 g of dried baker's yeast—
10 g of salt
For the filling
100g of fried tomato
150g of grated mozzarella cheese
1 ball of mozzarella cheese
1 can of good quality anchovies
A few arugula leaves
For the dough
Mount the roller on your Ankarsrum mixer, as shown in the video.
Put the dough ingredients into the bowl of the mixer and knead at low speed for 5 minutes.
Stop the machine and let the dough rest for another 5 minutes.
Return the machine to medium speed for another 10 minutes, leaving the roller movable and turning it halfway around two or three times during this time.
Place the dough on the work surface and shape it into a ball using your dough scraper. Oil a bowl, place the dough inside, and cover it with oiled plastic wrap, gently touching the surface of the dough without pressing down.
Let it sit on the counter for 1 hour. Put it in a bowl and keep it in the fridge overnight.
The next day, take the dough out of the refrigerator and let it come to room temperature for 1 hour.
Place the dough on a sheet of parchment paper and shape it with your hands, as you see in the video, by turning the dough. It's very easy with the parchment paper. IMPORTANT! If your dough shrinks when you stretch it, it needs to rest for a few minutes covered with a cloth.
Let's heat up the oven
Preheat the oven to the highest temperature it allows (read my tips).
We fill
Put the tomato on top of the dough, using a spatula to spread it well, without reaching the edges.
Spread the grated mozzarella over the tomato. Do the same with the mozzarella ball, which comes out in layers, distributing it as evenly as possible.
Transfer your pizza to the oven, bake for about 5 minutes at maximum temperature, then lower the oven to 220ºC, top and bottom heat, and leave it until it is cooked, in my case about 20 more minutes (the time depends a lot on the amount of dough).
As soon as you take it out, distribute the anchovies (without their oil) and the arugula and enjoy immediately – it's amazing!
Tips
You don't need anything special to bake your pizza at home with what you have, but there are a few things that really help. One is a baking stone, and another is the Celsius, a wonderful griddle that sits on top of your oven rack and makes your pizzas bake perfectly. It brings the performance of a domestic oven closer to that of a professional one thanks to a very simple thermodynamic principle: steel has an enormous capacity to accumulate heat, proportional to its thickness. That's why they've made a thick griddle so the pizzas cook so intensely that they're ready very quickly. The most important feature is that it creates large bubbles around the edges because the burst of heat rapidly expands the gas in the dough, resulting in a crispy exterior and a tender interior. Basically, your pizzas will be to die for. I wrote about this griddle a while ago; you can read it here.
As I advise in the video, it's important to let the pizza dough rest in the refrigerator overnight. If you can't do that and want to make it in just a few hours, skip the cold fermentation.
If you need a recipe for fried tomato sauce, here's the one we make at home.
The Ankarsrum mixer. They also offer flexible payment options.
