Welcome back - how did you get on with the Nutella empanadillas and crispy px beef? We now turn our attention to pizza nights.
It always seems to be the perfect takeaway food for movie nights. Don’t get us wrong, there are plenty of other great cuisines that fit the bill, but the handheld nature of this shared dish makes it uniquely suited to Netflix binging.
So, how’s about making your own? Our cocas are popular picks on the menu and here is how to make them. Time to ‘be the chef.’
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ingredients
Dough - makes 4 cocas
500g ‘00’ flour or plain flour, plus extra for dusting
1 tsp salt
½ teaspoon dried yeast
400ml lukewarm water
Oil for greasing
Sauce (alternatively you could use a jar of ready-made passata and reduce down by half or a ready made tomato pesto instead)
2 tbsp olive oil
1 small onion finely chopped
2 garlic cloves, crushed
2 x 400g canned chopped tomatoes
3 tbsp tomato puree
1 bay leaf
2 tbsp dried oregano
2 tbsp brown sugar
1 small bunch basil, finely chopped
Toppings
Create your own coca by using your choice of toppings from cheese, salami, mushrooms, pineapple etc. Anything you fancy should work, just make sure its not too wet or overloaded.
method for the dough (the day before):
It's easiest to make this in a standing mixer with a dough hook (otherwise mix it in a bowl and knead on your work surface) Put the flour and salt in a bowl and mix the yeast into the water. The water must be only lukewarm otherwise the heat will kill the yeast.
Turn on the motor and pour in the liquid, keep the speed on medium to high and it should come together as a ball. If the bottom is still sticking, tip in 1-2 tbsp of flour. Knead for 5-7 minutes until the dough is shiny and springs back when you touch it. Place in the fridge for 24 hours.
method for the sauce (the day before):
Heat the oil in a saucepan on a medium heat. Add the onions with a generous pinch of salt. Cook until they have softened without colour.
Add the crushed garlic and cook for a further minute, then add the remaining ingredients. Cook on a low heat for 30 minutes or until thickened and reduced. You can use the sauce as it is, or if you would prefer a smooth finish, blitz in a blender but remove the bay leaf first. Leave to cool and then chill in the refrigerator.
preparing and cooking:
Remove the dough from the fridge 2 hours before needing to use it so it can get to room temperature.
Preheat oven to gas mark 9 or 245°c
Punch the dough down first and bring it together on a floured surface.
Divide the dough into 4 pieces. With each piece of dough either use your hands to stretch the dough out gently or use a rolling pin to shape the dough as you wish. Once rolled out nice and thin, place the dough on a cool floured baking tray ready for topping.
Spread 2 large tbsps of sauce over the dough, leaving a 1cm gap around the edge.
Now add the toppings of your choice, making sure they are sliced thinly so they cook evenly. Finish off by topping with a grated cheddar or mozzarella before placing in the oven at Gas Mark 9 for 10-15 minutes. Once you have sprinkled the cheese you could add Italian herbs, chilli or extra seasoning at this point.