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A talk given by The Inquisition at Defuse, on Wednesday 7th November 2012, as part of Designweek in Dublin, Ireland
Nürnburg got ripped to shreds by Bomber Harris’ boys. By how much appears to be open to debate.
The preface to HLA Hart’s publication of his 1961 lecture series on the meeting of law and morality is as prevalent today as it ever was.
There are people out there who pretend to like coffee. Coffee Haters – you have been warned.
False flag, covert ops by Americans against Americans? Sounds crazy, and so it was deemed.
55 years ago Roland Barthes considered the importance of plastic and what it meant, as a substance and a symbol.
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The world was shocked when a victim of torture started blinking morse. The story of a US aviator captured in Vietnam.
First of all a word of warning: As this is baked and then topped this is technically a flat bread, but it will be eaten and enjoyed as a (deliciously crispy) pizza. So think of it in that way.
Writing a recipe is a slight departure for the Inquisition, but an exception can be made in this case. This is a very easy introduction to pizza making and is ridiculously tasty.
A word of warning – this is a very simple cucina povera-style dish. It will sink or swim depending on your choice of ingredients, so don’t skimp!
We all have our own preferred ways to make pizza bases, this is the Inquisition’s, but feel free to use your own.
Pour the yeast into the water and mix well. Leave for 5 minutes. In the meantime mix all the other dry ingredients in a large bowl. Pour the water/yeast mix into the centre of the bowl, using a fork to stir it in. Bring all the flour mix into this to create al large loose doughy ball. You may need to add some more warm water, but not too much.
Lightly flour a clean flat work area and put the ball on the surface. Make sure your hands are dry and jewellery removed. Give them a dusting of flour too. The next ten minutes are going to be therapeutic and repetitive. You will simply fold the dough and press down upon it, until the consistency becomes “springy” and even. Fold from the far right, press down, fold from the far left and press down. This ensures evenness.
When the dough has been sufficiently worked place it back into the bowl and cover with a dishcloth for half an hour. Then when it has grown, remove it and knock it back. This is simply the same fold and press down a few times. Be careful – too much work at this point will make the dough dense and heavy.
The key to this pizza is its difference to others – it will have an almost totally baked base BEFORE adding toppings.
Prepare your baking trays. The Inquisition does this by getting a heavy baking tray (this heats the base from beneath too, ensuring a nice crusty base) and, if necessary, lining it with aluminium foil. Sprinkled over this is pinhead oatmeal which is nice and crunchy, but mainly used to prevent the base sticking tot he foil.
Separate your dough ball into 4. Again flour your work surface and a rolling pin. Roll each ball as flat as you can. Now bounce the prongs of a fork lightly all over the top to pierce the surface. Transfer the base to a prepared tray. Brush a thin coating of olive oil across the base and spread a few tomatoes around the base, grinding pepper over it. Place in the oven for between 4 and 7 minutes. Keep an eye on it, the exact time will depend on its proximity to the heating element, the amount of oil used, the precision of the oven’s thermometer and the alignment of the planets.
This is the simplest part. Remove the pre-cooked base and lower the oven temperature to 180c. Pile up lots of washed and thoroughly dried rocket leaves. Put three slices of prosciutto per pizza and grate parmesan over it. Grind plenty of pepper on this and return the pizza to the cooled oven. It will be ready as your parmesan is just beginning to melt. If you leave it any longer, your rocket will lose its crispiness, an essential part of the pizza’s luxury.
Based on the Work of:
For reference this based on pizza recipes from the Inquisition’s two favourite TV chefs (the only two that are actually watched) Jamie Oliver and Hugh Fearnley-Whittingstall. See their books below for more pizza genius:
Jamie’s Italy, Jamie Oliver, Michael Joseph, 2005
The River Cottage Fish Book, Hugh Fearnley-Whittingstall and Nick Fisher, Bloomsbury, 2008
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