Nduja and red onion pizza
Makes
4
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella sits at the counter and eats a slice of the finished pizza.
Ingredients
Bread flour: 5 1/2 cups (680 g)
Cold water, about 55°F: 1 2/3 cups (385 g)
Active dry yeast: 1 teaspoon (3 g)
Sugar: 2 1/2 tablespoons (30 g)
Olive oil: 4 tablespoons (54 g)
Fine sea salt: 2 1/2 teaspoons (15 g)
Tomato sauce: 1 cup
Fresh mozzarella: 12 ounces, torn
Nduja: 3 ounces
Red onion: 1 small, shaved thin
Method
Stir the flour, yeast and sugar together. Add the cold water, olive oil and salt and mix until no dry flour is left.
Knead for about 8 minutes, until the dough is smooth. Cover and rest for 1 hour.
Cut the dough into 3 balls. Put them in a covered container in the fridge for 24 hours.
Take the dough out 1 hour before baking so it comes to room temperature.
Heat a pizza oven, or a home oven with a pizza stone or steel, as hot as it goes. For a home oven that is 500°F or higher, for 45 minutes.
Stretch one ball into a 12 inch round on a floured counter, keeping a thicker rim.
Spread on a thin layer of tomato sauce. Add the mozzarella, the red onion and small dots of nduja. A little nduja goes a long way.
Slide the pizza into the oven. A grown-up handles the peel and the hot oven.
Bake until the rim is puffed and charred in spots: about 90 seconds in a pizza oven, 6 to 8 minutes in a home oven.
Let it rest 1 minute, then cut and serve.
