PIZZA ARRABBIATA
SERVES 4 PIZZAS
FOR THE PIZZA CRUST
One 1/4 oz. (7g) packet active dry yeast
4 1/4 cups (500g / 18oz) white spelt flour
2 tsp. salt
1 2/3 cups (320ml) water
FOR THE CHILE MARINARA SAUCE
2 garlic cloves
1 red chile pepper, stemmed (seeded for less heat)
3/4 cup (175g / 6oz) tomato passata or purée
2/3 cup (175g / 6oz) tomato paste
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) agave nectar
1 tbsp. plus 1 tsp. dried oregano
2 tsp. salt
FOR THE FENNEL
1 fennel bulb
1 tbsp. lemon juice
1/2 tsp. salt
EXTRAS
20 Kalamata olives, pitted
1 handful fresh basil
4 tbsp. coarse-ground cornmeal
NUTRITIONAL VALUES
Calories: 1124kcal
Fat: 33.2g (3.6g S.Fat)
Carbs: 190.5g
Protein: 20g
Sugar: 35g
Sodium: 3221mg
METHOD
Spread the contents of a full chimney starter of briquettes over the charcoal grate to preheat the pizza stone. For 45 minutes, preheat the pizza stone. Fill the chimney starter with charcoal a few more times and add it to the barbecue, along with a few sticks of firewood if possible, and wait for another 10 minutes.
Stir the yeast into 1 2/3 cups (320 mL) warm water and set aside until the yeast has dissolved. Combine the flour, salt, and liquid in a mixing bowl. To make a smooth batter, stir with a wooden spoon.
Knead the dough for 10 minutes by hand on a floured work surface. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.
Mince the garlic and finely dice the Chile for the marinara sauce, then combine with the remaining ingredients until smooth.
Thinly slice the fennel bulb, combine with the lemon juice, and salt, and rub the slices together with your hands.
Divide the dough into four equal pieces and roll each one out to make a pizza crust. Cover the crusts with the sauce and top with the fennel, olives, and basil leaves. 1 tablespoon cornmeal on the pizza stone, then place a pizza on it. Close the lid and bake on the grill over high heat. The pizza should take 4 to 5 minutes to cook at a temperature of about 300°C/575°F; if the temperature is lower, adjust the cooking time accordingly.
Stir the yeast into 1 2/3 cups (320 mL) warm water and set aside until the yeast has dissolved. Combine the flour, salt, and liquid in a mixing bowl. To make a smooth batter, stir with a wooden spoon.
Knead the dough for 10 minutes by hand on a floured work surface. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.
Mince the garlic and finely dice the Chile for the marinara sauce, then combine with the remaining ingredients until smooth.
Thinly slice the fennel bulb, combine with the lemon juice, and salt, and rub the slices together with your hands.
Divide the dough into four equal pieces and roll each one out to make a pizza crust. Cover the crusts with the sauce and top with the fennel, olives, and basil leaves. 1 tablespoon cornmeal on the pizza stone, then place a pizza on it. Close the lid and bake on the grill over high heat. The pizza should take 4 to 5 minutes to cook at a temperature of about 300°C/575°F; if the temperature is lower, adjust the cooking time accordingly.
