22 April 2012
recipe: pizza bread by marc kinvig
Soft and slightly crunchy on top, this Italian pizza bread recipe is a gift from the baking gods.
After working and travelling the world, chef Marc Kinvig spent the next few years at the infamous Icebergs in Sydney, before setting in Auckland. Marc is currently head chef at Auckland’s waterfront institution Takapuna Beach Café, where diners revel in his unique take on brunch fare. Here, he shares with us his delicious pizza bread recipe.
1kg of double A baker’s flour
650ml warm water
20g dried yeast
1tbs olive oil
Add the yeast to the warm water and stir.
Next, combine all other ingredients in a bowl, and then add the yeast and water to the bowl. Form dough and knead for 5 minutes. Put the dough back into the bowl and let the dough rise for 30 minutes.
After 30 minutes, split the dough into 5 balls and roll each ball into a circle.
If you don’t have a pizza stone, heat a pan and put the dough in it for 1 minute so that the crust begins to form. Once the crust starts to form, take the dough out of the pan and drizzle with olive oil. To finish, shave parmigiano reggiano on top, add fresh rosemary and cook in a hot oven at 200°c for 8 minutes or until the dough turns golden brown. Serve.