PAPA Awards 2022 – Recipes

Below you can see the recipes for the 2022 award winning pizzas.

Pizza Chef of the Year 2022 and Futura Foods – IQF Burrata Cheese Category

The Cheesy and Onion

Nicola Jackson-Jones

Ingredients

1 x Futura Foods IQF Burrata
280g x Dough Ball
8 tbsp x Marinara Sauce
300g x Shredded Cheese (Mozzarella & Cheddar)
6 x Red onion shavings
1 x Generous drizzle hot honey
1 x Drizzle balsamic glaze
1 x Spoonful chopped chives
1 x Spoonfull chopped spring onion
1 x Handful rocket leaves

Method

Sauce Preparation

Gently reduce San Marzano tomatoes. Season with salt.

Dough Preparation

80% hydration 2% oil  2.5% salt  24 hour proof. Shipton Mill Strong bread flour.

Method

  1. Make dough
  2. Bulk proof overnight
  3. Pan dough
  4. Proof for 5 hours
  5. Par bake base and cool on a rack
  6. Top with cheese and bake
  7. Remove the pizza from the pan, add burrata, sauce, honey, balsamic, rocket, chives, red onion, spring onion and parmesan

Whitworth Bros –  New York Style Category

Pie in the Sky

Dan Hall

Ingredients

90% Whitworth Bros Strong Pizza Flour
1 x Crushed San Marzano tomato
1 x pinch Granulated Garlic
1 x pinch Oregano
150g x Mixed shredded cheese
1 x pinch Parmesan
1 x handful Shredded basil

Method

Sauce Preparation

Crushed san marzano with salt, oregano and granulated garlic.

Dough Preparation

63% hydration 4h room temperature min 24h CT.

Method

  1. Strech base and apply to screen
  2. Top the dough first with cheese
  3. With the sauce in a squeezy bottle, create a spiral of tomato on the dough
  4. Bake
  5. Post bake, add the parmesan, a pinch of oregano and the shredded basil

Danish Crown – SuperTops Pepperoni Category

Triple Pep

Nicola Jackson-Jones

Ingredients

1 x handful Danish Crown SuperTops Pepperoni
280g x Dough ball
300g x Shredded mozzarella and cheddar
6 x spoonfuls Marinara sauce
1 x spoonful Pepperoni crumb
1 x spoonful Pepperoni dust
1 x spoonful Chopped jalapenos
1 x spoonful Pink pickled onions
1 x Handful Parmesan
1 x Drizzle hot honey

Method

Sauce Preparation

Gently reduced San Marzano tomatoes.

Dough Preparation

80% hydration 2% oil  24 hour proof.

Method

  1. Make dough
  2. Bulk proof overnight
  3. Pan dough
  4. Proof for 5 hours
  5. Par bake base and cool on a rack
  6. Make pepperoni crumb and spiced dust
  7. Top with cheese, pepperoni slices, crumb and jalapenos
  8. Bake
  9. Dress with picked onions, pepperoni dust, parmesan, hot honey and marinara sauce