If you're a pizza lover, then you might have heard of Bob Mills, known for his legendary pizzas that have captured the hearts and taste buds of many around the globe. Bob’s secret recipes have remained closely guarded for years, but today, we're thrilled to reveal Bob Mills' Famous Pizza Recipe! Whether you're a seasoned chef or a home cook eager to impress your family and friends, this comprehensive guide will walk you through every step to recreate this beloved pizza at home.
History Behind Bob Mills’ Famous Pizza
Bob Mills started his culinary journey in the late 1980s, in a small town where the only choice was a frozen pizza from the local grocery store. Determined to change this, Bob experimented with various dough, sauces, and toppings until he perfected what would become known as “The Best Pizza Ever.” This fame came not just from the pizza’s taste but also from Bob’s unique approach to pizza making, which emphasized using the freshest local ingredients and a dough that had a 48-hour fermentation period for unmatched flavor and texture.
The Ingredients You’ll Need
Dough
- 500g ‘00’ flour or high-protein bread flour
- 300ml of water (lukewarm)
- 10g salt
- 1.5g fresh yeast or 0.5g instant yeast
- 10ml extra virgin olive oil
Sauce
- 1 can (400g) of San Marzano tomatoes
- 1 tsp dried oregano
- 1⁄2 tsp dried basil
- Pinch of salt
- 1 clove garlic, minced
- Freshly ground black pepper
Toppings
- Fresh basil leaves
- 150g of fresh mozzarella, preferably buffalo
- 30g of aged Parmigiano-Reggiano or Pecorino Romano cheese
- Quality extra virgin olive oil for drizzling
- Optional toppings: Prosciutto, arugula, mushrooms, olives
The Dough Making Process
The key to Bob Mills’ pizza lies in its dough. Here’s how you can make it:
- Activate Yeast: In a small bowl, mix the yeast with 30ml of lukewarm water. Let it sit for 10 minutes until it becomes frothy.
- Mix Ingredients: In a large bowl, combine the flour and salt. Make a well in the center, add the activated yeast, oil, and start adding the water gradually while mixing.
- Knead: Once the dough starts to come together, turn it out onto a lightly floured surface and knead for about 10-15 minutes until it's smooth and elastic.
- First Fermentation: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 48 hours at room temperature. This long fermentation process is crucial for developing flavor.
- Divide and Rest: After the initial rise, divide the dough into portions for individual pizzas, shape into balls, and let them rest for another 3-4 hours.
🍕 Note: Using '00' flour is optimal for a light and airy crust, but high-protein bread flour will also yield good results.
Preparing the Pizza Sauce
Making Bob’s sauce is simple but transformative for the pizza’s overall flavor:
- Blend: Crush the San Marzano tomatoes using your hands or a blender for a smoother consistency.
- Season: Add salt, herbs, and minced garlic. If the tomatoes are a bit acidic, a pinch of sugar can help balance the flavors.
- Simmer: Let the sauce simmer on low heat for 15-20 minutes, allowing the flavors to meld. Don’t overcook to retain the freshness.
Assembling and Cooking the Pizza
The final assembly and cooking process bring everything together:
- Preheat Oven: Preheat your oven to the highest possible setting, ideally 500°F (260°C) with a pizza stone inside if you have one.
- Stretch Dough: Stretch the dough gently into your desired shape. Remember, the dough should be thin but not overly transparent.
- Add Sauce: Spread a thin layer of sauce over the dough, leaving the edges clear for the crust.
- Toppings: Place torn pieces of fresh mozzarella, a few basil leaves, and a light dusting of Parmigiano-Reggiano. Add optional toppings like prosciutto or mushrooms.
- Into the Oven: Bake for about 8-12 minutes, or until the crust is golden and the cheese is melted and bubbly. Drizzle with olive oil as soon as the pizza comes out of the oven.
A Practical Guide to Handling Different Toppings
| Topping | Preparation | Baking Time |
|---|---|---|
| Mozzarella | Tear or shred into pieces | 8-10 minutes |
| Prosciutto | Add after baking | None |
| Mushrooms | Saute before adding | 7-9 minutes |
| Olives | Pitted or sliced | 5-7 minutes |
🍕 Note: Some toppings like prosciutto or arugula can be added post-baking for freshness.
With this detailed recipe and technique, you're well on your way to mastering Bob Mills' famous pizza in the comfort of your own kitchen. Each step has been laid out to ensure the optimal flavor, texture, and eating experience, mirroring the magic that Bob Mills once brought to life. The key points to remember are the long fermentation time for the dough, the quality of ingredients, and the gentle handling of each component, from the sauce to the toppings. Now, it's up to you to put the dough in the oven, and let the pizza do the talking.
Frequently Asked Questions
Why does Bob Mills’ pizza recipe require a 48-hour fermentation?
+
The 48-hour fermentation allows the yeast to break down the sugars in the flour, resulting in better flavor development and a lighter, more digestible dough.
Can I use regular flour instead of ‘00’ or high-protein bread flour?
+
Yes, you can use all-purpose flour, but the texture and elasticity of the dough might differ, leading to a less airy and crisp crust.
Is it necessary to use fresh basil or can dried basil work as well?
+
Fresh basil imparts a superior flavor and texture, but if you’re out of fresh, dried basil can be used; just reduce the quantity since it’s more concentrated in flavor.
What’s the secret behind Bob Mills’ sauce?
+
The secret is simplicity and quality – using San Marzano tomatoes, minimal seasoning, and a gentle simmer to preserve the tomatoes’ natural taste.
