Ingredients (for six to eight medium pizzas)
FOR THE DOUGH:
800g Tipo '00' flour
200g finely ground semolina flour
1 teaspoon fine sea salt
2 x 7 g dried yeast sachets
1 tablespoon golden caster sugar or malt
4 tablespoons extra virgin olive oil
FOR THE TOPPING:
140g Brie, sliced
4 figs, washed and sliced
50g pine kernels
2 tbsp honey
A glass of Barbera D'Alba DOC Nuela, Elio Filippino 2014 as an accompaniment.
Method
Sieve the flours and salt on to a clean work surface and make a well in the middle.
In a jug, mix the yeast and sugar or malt into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
Pour also the oil.
Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough. If you have an electric kneader, pour everything in it and mix.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Remove the dough to a flour-dusted surface and knead it around a bit.
Divide the dough up into six to eight balls to make pizzas.
Roll the pizzas out.
Preheat the oven at 200°C.
After 15 to 20 minutes and put all ingredients over starting from cheese.
Bake for 30 minutes in the electric oven.
