Mince Pie and Custard Pizza
Ingredients
Dough:
498g Matthews Cotswold Pizza Flour
314g Water
12g Salt
0.26g Instant Dried Yeast or 0.57g Fresh Yeast
Toppings:
3-4 tbsp mince pie mincemeat
Drizzle of custard
1 tsp icing sugar
Recipe introduction: Nothing says Christmas in the UK like a mince pie and custard! This recipe is my pizza version of this classic dish and whilst it might sound crazy combining the two, it really does work perfectly! The steps below will guide you through making, stretching and topping the dough as well as how to cook the pizza in a pizza oven.
If you’re not a fan of custard, brandy cream would be a great alternative.
Prep time: 24 hours
Baking time: 60-90 seconds
Yield: 3 x Mince Pie and Custard Pizzas
Method:
Step 1: Add the flour and yeast to your mixing bowl. Turn on your mixer to incorporate the flour and yeast together and begin to gradually add 95% of the water until it has all come together and formed a rough looking ball. This should take 2-3 minutes.
Step 2: Cover with a tea towel and let the dough rest for 20-30 minutes. This will help the flour to absorb the water.
Step 3: After 20-30 minutes, add the salt to the rested dough with a splash of the remaining water and turn the mixer back on. Gradually add the remaining water and mix for approximately 7-9 minutes until the dough is smooth. Take the dough out of the bowl and form into a ball. Cover the dough and let it rest for a further 15 minutes. After 15 minutes, re-form the ball so it is nice and tight before transferring to an airtight container. Let the dough ferment at room temperature for 18-20 hours.
Step 4: After 18-20 hours remove the dough from the container and divide into three equal sized portions. Using your hands, form the dough portions into tight balls before putting them into lightly oiled individual containers for 4-6 hours at room temperature.
Step 5: After 4-6 hours, tip out a dough ball onto a floured worktop and cover with some extra flour. From the center, carefully push out to form a one-inch crust. Pick the dough up and hang it upright over both sets of your knuckles and begin to rotate the dough through your hands allowing gravity to stretch it out until it’s approximately 11 inches in diameter. Place the dough down onto a floured pizza peel.
Step 6: Add the mincemeat onto the dough are carefully spread it out using the back of a spoon. Launch into your pizza oven (pre-heated to 430 deg C) and cook for 60-90 seconds turning regularly to achieve a nice even bake.
Step 7: Remove the dough from the oven and transfer to a serving board. Add the custard into a piping bag and pipe onto the pizza before adding a dusting of icing sugar to finish. Cut into 6-8 pieces before serving.
Step 8: Repeat Step 5 to 7 for the remaining two “Mince Pie and Custard” pizzas.
For more details, hints and tips, find me here:
or on Instagram - @scottspizzaproject
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