Long-term travel brings many joys. Sure, it’s not all rainbows and unicorns but it is pretty damn good. One of the best things about travel, is the diversity and deliciousness of the food you find. Whether it’s freshly-picked fruit from the local market, or a sizzling steak straight from the asado; the choices and flavours are mouthwatering.
All that aside, sometimes all you crave is a taste of home. Especially when the local imitation is poor, at best. It’s common knowledge that Adam needs a pizza once a week, or else he gets pangry (pizza-angry). After a few disastrous pizza experiences in Argentina and Uruguay, we were starting to lose hope. Until our new friend Matt Couper, from New Zealand, stepped up to the pizza plate and offered to cook for us in Mendoza. Pizza kiwi-style? How could we resist?
You can see the results for yourself in our new video!
Fancy a pizza tonight? Try Matt’s recipe…
375ml (1 1/2 cups) warm water
Pinch of caster sugar
2 teaspoons (7g/1 sachet) dried yeast
600g (4 cups) plain flour, plus extra for dusting
1 teaspoon salt
60ml (1/4 cup) olive oil, plus extra for brushing
Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
Dust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20cm disc, then add your favourite toppings and bake.
Matt’s recipe makes four thin pizzas, or you can half the recipe and just make two. Enjoy!