Number of People
#weeknightdinner #entertaining #ingenio
This recipe was created by Dan Roberts in partnership with Tefal. Find Dan on Instagram at @dans_foorforthought.
1. Begin by mixing bread flour, yeast, and sugar in the Tefal i-Companion XL. Slowly add water to the mixture until it forms a ball. Then, add salt cover with a tea towel and let the mixture rest for about 20 minutes. 2. After resting, knead the dough for 10 more minutes and then shape it into a ball. Cover the dough with a damp cloth and let it rest for another 45 minutes. 3. Blend the canned tomatoes, tomato paste, salt and Italian herbs together then set aside to fridge. 4. Divide the dough into 4 portions and roll each portion into a ball. Place the dough balls into oiled containers and let them ferment in the fridge overnight. 5. Once the dough has fermented place the dough onto the bench top with some bread flour and coat the dough. 6. Next, shape the pizza by pushing the air towards the edges of the dough. Make sure to leave a rim around the edges. Oil a Tefal Ingenio pan and place the dough onto it. Use your hands to continue shaping the pizza. 7. Add tomato sauce to the centre of the pizza and sprinkle Parmigiano Reggiano all over the pizza. 8. Place the pan on medium heat for 3 minutes. 9. After 3 minutes, add buffalo mozzarella and transfer the pan to a preheated 225C oven and bake for 8 minutes. 10. Heat Burrata up with hot water to heat the cheese up before serving. 11. Lay prosciutto rocket and burrata over the pizza. Drizzle olive oil and cracked pepper on top. 12. Slice it and enjoy!