As Sam mentioned in his last post the weather here in Hobart has been wintery and cold with a nice cap of snow on Mt Wellington for days, this has made the prospect of going out to source different food a little bit less appealing. However very appealing is the new shop at Salamanca called A Common Ground, so much Tasmanian goodness there! I came away with Callington Mill flour from Oatlands, a nice piece of raw milk c2 cheese by Bruny Island Cheese Co and some garlic from Flinders Island.
I’ve been wanting to try out the flour for ages, see how it would work for pizza, and honestly it was really good, I even got the thumbs up from my brother who generally dislikes my homemade pizza bases.
To make the dough: 1 tbs dried yeast 1 ts caster sugar 1 cup tepid water 2 ½ cups Callington mill organic flour 1 ts sea salt 1 tbs olive oil
Place the water, yeast and sugar in a bowl and mix to combine. Set in a warm spot for five minutes until bubbles appear.
Place the flour, salt and olive oil in a bowl and make a well in the centre, pour the yeast mix in and mix together to form a dough.
Place the dough on a floured work space and knead for 3-4 minutes until it is smooth and elastic. Place in a bowl covered in a damp cloth or I use glad wrap. Set aside in a warm spot for approximately 30 minutes or until the dough has doubled in size. Break off as much dough for the size pizza you would like, roll out on a floured surface with a rolling pin.
Topping Flinders island garlic Good olive oil Huon valley mushrooms – I used shitake and swiss brown Bruny Island raw milk c2 cheese and a little parmesan as well (or another cheese you fancy)
While your dough is resting crush a clove (or two) of garlic in a motor and pestle with some olive oil and a pinch of sea salt. When the pizza base is ready brush it with the oil and garlic mix, arrange some sliced mushrooms and grate some cheese over the top. Place in a pre-heated 220 degree celcius oven for 10 to 15 minutes.
To go with the pizza a little simple salad - fennel and radish from the Tasmanian Farm Gate market. Finely slice the radish and fennel, add some freshly squeezed lemon juice, a light drizzle of olive oil and a pinch of sea salt. Put some fennel fronds on the top. I also added some rocketini on the top to add some good peppery freshness.