I was recently invited to go see a Pizza making demonstration at the Pantry Cafe, but was unable to go due to other commitments. However, my good friend and passionate pizza lover friend Carrie was able to go on my behalf and offered to write me a guest post in return.

Guest Post

Have you been to the Pantry Cafe at all yet? If not, it’s a must.

First impressions go a long way with me and this place is bright, fresh, even a bit posh in a rustic sort of way. The very open-style kitchen and beautiful wood-fire pizza oven get your appetite going as soon as you step foot in the door. The menu is diverse with an emphasis on the freshest, most wholesome ingredients, and when they can’t source the right ingredients, the item comes off the menu.

The owner is a lovely, smart entrepreneur, born in Dubai with an unwavering dedication to serve luxurious, fresh food with a casual, home-cooked feel. She is hands on, approachable and will make you feel most welcome.

Pizza is yet another one of the things that must be genuine, honest and pure. So pure that the Chef was brought directly from Naples and only uses his favorite, regional Italian dough flour to make his pies. In case you are feeling creative, they sell the flour right there for you to take home and test your pizza baking skills.

My favorite was the Diavola with spicy Wagu sausage, freshly made right here in Dubai, exclusively for the Pantry Cafe.

The next time you want a true, authentic Italian pizza I suggest you save the airfare and give this dedicated chef a chance to transport you there with his knowledge and skill to make pizza the “right” way. The Naples Italy way.

The Pantry Cafe are in Al Wasl Square, Al Hadeeqa Street, Jumeirah you can find more information about them on Facebook or their website
Tel : +971 4 388 3868 | Fax : +971 4 388 3869  Email : [email protected]

 

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Here are some great pizza recipes from The Pantry Cafe.  If you make them please let me know how you get on.

 

Classic Pizza Margherita

The traditional Margherita pizza is a simple pizza that relies on basic ingredients to make a great pizza — Italian Tipo 00 Pizza Flour, San Marzano Tomatoes, fresh Mozzarella, olive oil, and fresh Basil. There are three official variants: pizza Marinara, which is made with tomatoes, garlic, oregano and extra virgin olive oil, pizza Margherita, made with tomatoes, sliced mozzarella, basil and extra-virgin olive oil, and pizza Bianca, a white base with fresh mozzarella, garlic, oregano, sea salt & extra virgin olive oil

Pizza Dough Recipe

1 kg Caputo Tipo 00 flour
1⁄2 Liter of water
1 tablespoon salt
1 tablespoon extra virgin olive oil 1 tablespoon sunflower oil

1 teaspoon brown sugar 1/2 tablespoon fresh yeast

Pour water into a mixing bowl. Add oil, salt, sugar and yeast and mix well. Then, slowly keep adding the flour until all the water has been absorbed and continue to mix all the ingredients for the dough by hand and kneed well for about 10 minutes. When done, divide the dough into smaller balls, cover with a wet muslin cloth and let it rest for 12 hours.

Pizza Sauce Recipe

500 grams San Marzano tomato sauce 1 1⁄2 tablespoon salt
3 tablespoons oil
1 teaspoon white sugar

50 gr. fresh basil

You can use canned San Marzano tomatoes to create a wonderful, and simple pizza tomato base. Mix all the ingredients for the sauce together and blend using a hand mixer. If you are using a brick oven, you should not cook the sauce. The hot oven will cook the sauce perfectly. If you are using a conventional oven, you can cook the sauce for about 3 minutes.

Basic Pizza Margherita

3 tablespoons tomato sauce
5 grams Parmiggiano Reggiano 40 gr. fresh mozzarella

1 tablespoon extra virgin olive oil 5-6 whole basil leaves for garnish

Preheat oven to 240° C. Knock back the dough balls by punching it to remove air and roll each dough out on a floured surface until you have very thin, 25cm-diameter pizza bases.

Spread the tomato sauce over pizza bases leaving a 2cm border. Divide the mozzarella between bases, then scatter with Parmiggiano Reggiano. Drizzle with olive oil and bake for 8-10 minutes until the cheese has melted and the pizza bases are crisp and lightly golden around the edges.

Drizzle the pizzas with a little more olive oil, garnish with small basil leaves then serve immediately.

This is just the start. Once you master a perfect pizza margherita, you can vary it by adding an endless possibility of ingredients. Below is a simple guide to assist you in selecting the right ingredients for the different pizza variants – however, remember there are no hard and fast rules.

Margherita & Marinara

Porcini mushroom
Grilled eggplant, tomato and basil
Grilled eggplant, tomato, arugula, capers and anchovies
Arugula and grilled onion
Al Mare — clams, mussels and prawns
Four seasons: artichoke, mushroom, olive and turkey ham
Turkey ham, Wagyu pepperoni, Wagyu ground beef, button mushrooms & cherry tomatoes

Bianca

Roast potato, rosemary and Percorino
Mushroom, leek, tomato and slivered Parmesan
Pesto, oil and tomato
Smoked salmon and Brie
Mushroom and Brie
Artichoke and Brie
Four cheese: mozzarella, Percorino, Parmesan and Gorgonzola Olive, grilled onion and anchovy
Truffle Brie, mushrooms, roasted garlic, arugula

 

 

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