Now let’s cook
Pizza. This time the meat layer goes to kazy. We slice this horse-meat sausage thin, warm it in a dry pan and tuck it under the mozzarella.
Ingredients
- 500 g plain wheat flourwhite wheat flour, called all-purpose in the US
- 300 ml waterplain drinking water
- 8 g sugarwhite granulated sugar
- 4 g dry yeastbaker’s yeast, dried
- 3 tbsp olive oilhere it goes only into the dough
- 15 g fine saltordinary table salt
- 100 ml pizza sauceready-made, spread over the dough in a thin layer
- 100 g kazya sausage of horse rib meat with its fat, simmered for 2–2.5 hours before serving (buy it already cooked)
- 150 g mozzarellathe kind made for pizza, grated on the coarse side of a grater
Method
Stir the sugar and yeast into the warm water and leave for 5–10 minutes, so the yeast has time to wake up.
In a large bowl, bring together the flour, olive oil, salt and the water with the yeast. Knead until the dough is smooth and springy. Cover the bowl with cling film and leave it somewhere warm for 1 hour, until the dough has doubled in size.
While the dough rises, cut the kazy into slices about 2 mm thick. Warm them in a dry frying pan over a medium heat, turning them, to 74 °C, until they are hot all the way through. Lift the kazy onto kitchen paper to drain off the fat that has melted out.
Heat the oven to 250 °C. Grate the mozzarella on the coarse side of a grater. Line a baking tray with baking paper and stretch the dough over it by hand until it reaches the edges. Spread the pizza sauce over the dough in an even, thin layer.
Lay the kazy slices over the sauce and cover them with the mozzarella.
Bake the pizza at 250 °C for 5–7 minutes, until the edges of the dough turn golden and the cheese melts. Cut into pieces and serve hot.
