Culinary Corner: The Princess Cruises ‘Best Pizza At Sea’
Some things need no introduction and the ‘Best Pizza at Sea’ is one of them. It’s a bold accolade, backed by science (maybe) and taste (definitely). With Princess Cruises Summer Seacations poised to begin imminently, we decided now was the time to whet your appetite with a recipe that has al fresco Bank Holiday dining written all over.
INGREDIENTS (Makes 2 Pizzas)
For the pizza dough
385g plain flour
2 teaspoons active or instant yeast
1 pinch of sugar
240ml lukewarm water
2 tablespoons olive oil
1 teaspoon salt
Extra flour for dusting and lining the bottom of pan
For the tomato sauce
2 400g cans of chopped tomatoes
2 cloves garlic, chopped
1 tablespoon olive oil
1 tablespoon dried oregano
Salt and pepper to taste
INSTRUCTIONS
For the pizza dough
If you’re using active dry yeast, dissolve it, along with a pinch of sugar, in 2 tbsp of water. Then let the yeast and water mixture sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.
Combine the yeast, flour, lukewarm water and olive oil, and then mix together.
Add the salt and mix for five more minutes, creating a pizza dough that’s smooth and firm.
Remove the dough from the bowl and place in a covered container overnight in the fridge.
When ready to use, remove the dough from the fridge and divide into 2 equal ball-shaped pieces.
Spray or sprinkle the balls of dough with a little olive oil and allow to rest at room temperature for 1 hour, covered loosely with cling film.
Preheat oven to 230C (210C fan oven).
Dust a flat surface with flour and gently press one ball of dough into a disk shape
Sprinkle the dough disc with a little flour and stretch into a large, round pizza base. Dip your fingertips into flour if the dough gets sticky to touch.
Carefully transfer the dough base onto either a pizza pan or baking sheet that has been dusted with flour to prevent sticking.
Top the base with the tomato sauce (see cooking method below), mozzarella cheese and any other desired toppings.
Bake in the oven for 6-8 minutes, or until the cheese and crust are golden.
For the Tomato Sauce
Heat the olive oil in a large saucepan, add the garlic and sauté lightly.