Serves: makes 3 logs enough for 4 as a main
For the pizza dough
375ml warm water
½ tsp of caster sugar
2 tsp or 7g sachet dried yeast
600g plain flour, plus extra for dusting
1 tsp salt
60ml olive oil, plus extra for brushing
Step 1 Combine the 50 ml of the water with the yeast and sugar in a small bowland set aside for 5 minutes until it is foamy.
Step 2 Combine flour and salt in a large bowl and make a well in the center, add the yeast mixture and oil.
Step 3 Slowly add the rest of the water and use your hands to bring the dough together in the bowl or add the wet and dry ingredients in a mixer with the dough attachment, kneading till it comes together.
Step 4 Brush some oil into another bowl. Knead your dough on a lightly floured surface until it becomes smooth and can be shaped into a ball. Place the dough into the bowl and cover with a tea towel. Set it aside in a warm place to rise for an hour until it doubles in size, or NEFF Dough Proving Level 1, 30min.
Pizza Sauce
2tablespoons olive oil
2garlic cloves, crushed or finely chopped.
800g canned whole plum tomatoes.
2 teaspoons sugar
1 teaspoon salt
1 cup basil leaves, roughly chopped.
Pinch of freshly ground black pepper.
Step 1 Heat oil in a saucepan, when hot add the garlic and cook for a minute.
Step 2 Add the canned tomatoes to the pan and break them with a fork in the saucepan.
Step 3 Now add the sugar, salt and pepper and cook on low heat for 25 minutes until the sauce is darker and thicker. Add the basil leaves in the last 5 minutes of cooking.
Step 4 Allow the sauce to cool and store in an airtight container in the fridge.
To assemble
Pizza dough
Pizza Sauce
Salami
200g grated mozzarella cheese
Any other toppings of choice
Step 1 Remove your pizza dough from the bowl and roll it into a log. Cut 3 even sized balls of the dough.
Step 2 Work on a lightly floured surface and roll the first ball into a rectangle.
Step 3 Evenly spread pizza sauce on the rolled dough leaving a 1 cm gap around the edges.
Step 4 Next place salami slices evenly on the sauce and cover with grated mozzarella. Add any other toppings of your choice but be careful to not use toppings that have uneven edges that don’t roll smoothly as they will pierce the dough.
Step 5 Taking the long side of the dough start rolling the dough upon itself making a log
Step 6 Place your Ripeno log on a lined baking tray and then brush some olive oil on it. Preheat the oven to 200 degrees Circo Therm, add Vario Steam Level 1.Place the log in the oven to bake for 10-12 minutes.
Step 7 Once baked, slice the Ripeno bread into 2 cm slices and enjoy