Hi James, here is a rough recipe, transcribed from the programme, but as this is not from the horses mouth as it were I suggest we keep trying to find it . . .
____________________Part 1: The Base:
Start with flour designed for pizza making, or one with a high protein content, e.g. 12grams/12%
350g Pizza Flour
195g cold water with:
1/2 tsp malt syrup
Add the water mixture to the flower in a mixing bowl.
After 4mins, should be a quite dry lump.
Leave to rest for 15mins. It should then become more tacky and elastic
Place it back into the mixer with:
7g fast action bread yeast
For another 4mins of mixing
-------- The Previous Day!
- Now, add "pre fermented dough" made from about 1/3rd of the above ingredients, but 24hrs before.
(1/3rd = 117g Pizza Flour - 65g cold water with - 1/6 tsp malt syrup - 1/3 tsp salt - 2 1/3g fast action bread yeast) --------
Add these 2 lumps of dough into the mixer, and mix together on low speed for another 4mins
Take the pizza, and form into dough balls with hands, approx 150g per ball (which i make to be enough for 4 balls/pizzas)
Leave the formed balls to rest on an oiled tray, with enough space left for them to double in size
_______________________Part 2: The Sauce:
45 large cherry tomatoes on the vine (hot/cold water dip to remove skin)
Take half, and scoop out the seeds into halves. Lay on a backing tray cut side up, with a drizzle of olive oil
2 large cloves of garlic
2 fresh bay leaves
20 fresh thyme sprigs
1tsp unrefined caster sugar
Place a slice of garlic and bay leaf in each tomato half
Scatter over the thyme
Season with salt, crushed black pepper and caster sugar
Put in the Oven, on at 110 °C, for 4hours. Turn over half way through
______________________Part 3: Tomato Toping:
Take the other half of the tomatoes, and cut into 1/8ths
place in a sieve, and sprinkle with salt and leave for 1/2 an hour. This will draw out the juice.
Place the tomatoes and their juice in a pressure cook, brought up to pressure for 12 mins
After 12 mins, remove from the heat and allow to cool a little before the lid is removed.
Reduce this liquid for 5mins on medium heat, so that it wont make the base soggy
____________________________Part 4: Finishing And Adding The Toppings:
Stretch out the pizza dough balls, but no bigger than the size of the pan base (see later)
Work quickly, so that the base does not become soggy.
Leave at least a 1 inch gap around the edge.
Spread the tomato sauce on the base.
Add the oven baked tomato halves (remove the herbs and garlic first)
125g buffalo mozzarella
Tear this into pices - add generously
4 fresh basil leaves (per pizza) at its best if cooked quickly
Drizzle extra virgin olive oil generously
Sprinkle on smoked sea salt (noidea where to get this)
__________________________Part 5: How To Bake:
Have a metal handled
heavy cast iron pan ready, place the pan onto a hot plate to preheat it, then when ready, place it upside down, near to the grill, with the base of the pizza matching the size of the pan base. Let this get as hot as it possibly can
Slide the pizza onto the hot pan base
Cook for approx 2 mins, watching carefully. A grill/pan and the heat/nearness to grill will all vary, and effecting cooking time.
Hope this helps