Pizza Sauces

Name: Pizza Sauces
Cook time: PT20M+doughprep
Total time: PT20M+doughprep
Yield: 1 pizza
Cuisine: Italian
Ingredients: 1 sourdough; 60g grated provolone; 1 tbsp grated Parmigiano-Reggiano; 1 400g tin peeled plum tomatoes; ½ tsp salt; 1 large bunch of basil (around 150g); 2 cloves garlic, minced; Juice of ¼ lemon; Extra virgin olive oil; 3 tbsp double cream / heavy cream; 1 tbsp grated Parmigiano-Reggiano

By: Feng Chen

Feng Chen is the queen of making the most imaginative pizzas, famous for their perfect leopard spotted crusts.

Cook Time: 20 minutes + dough prep

Ingredients

Makes: 1 pizza

For the pizza:

1 sourdough dough ball
60g grated provolone
1 tbsp grated Parmigiano-Reggiano

For the Tomato Sauce:

1 400g tin peeled plum tomatoes
½ tsp salt

For the Basil Sauce:

1 large bunch of basil (around 150g)
2 cloves garlic, minced
Juice of ¼ lemon
Extra virgin olive oil

For the White Sauce:

3 tbsp double cream / heavy cream
1 tbsp grated Parmigiano-Reggiano

For the pizza:

1 sourdough dough ball
2.2 oz grated provolone
1 tbsp grated Parmigiano-Reggiano

For the Tomato Sauce:

14.1 oz tin peeled plum tomatoes
½ tsp salt

For the Basil Sauce:

1 large bunch of basil (around 5.3 oz)
2 cloves garlic, minced
Juice of ¼ lemon
Extra virgin olive oil

For the White Sauce:

3 tbsp double cream / heavy cream
1 tbsp grated Parmigiano-Reggiano

Recommended Equipment

Dome
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Dough Scraper

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Dough Cutter

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Pizza Server
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Pizza Rocker
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Instructions

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Step 1

Prepare your pizza dough.

Step 2

Make the tomato sauce by placing the whole tomatoes from the tin into a bowl (leaving behind the extra juice) and use a stick blender to pulse the tomatoes until you have a chunky sauce consistency. Stir in the salt then add a little of the leftover tomato juice from the tin if you would like your sauce a little looser.

Step 3

Make the basil sauce but removing the leaves from the bunch of basil and place in a bowl or a mortar. Add the garlic and use a stick blender or pestle to process the basil into a paste, adding a splash of water if needed. Add in the lemon juice, a pinch of salt and a good glug of extra virgin olive oil and mix again until you have a vibrant green sauce.

Step 4

Prepare the white sauce by placing the cream and Parmigiano-Reggiano into a bowl and whisk for a minute or so until it just reaches soft peak consistency.

Step 5

Stretch the dough out and top with the grated provolone and Parmigiano-Reggiano then spoon over a few spoonfuls of the tomato sauce, hiding any ‘bald’ spots on your dough.

Step 6

With the Gozney at 400C / 750F and a medium flame add the pizza to the oven for a few minutes, turning often, until the dough is cooked through and the cheese melted.