I’ve written about pizza before on this blog, but it feels like something that needs sharing every once in a while. If only the world knew how easy it was to make pizza at home, then I’m certain more people would get on board. If only people knew that in a typical take-away pizza there are about 12 ingredients in the dough alone, as opposed to 5 when you make it yourself. Pizza doesn’t have to leave an oily stain on the plate, it doesn’t have to have stuffed crusts, it doesn’t have to be a blow-out of a meal. With home made dough and self-administered toppings it can be a truly light and healthful experience that you will go back to time and time again.
In my entire repertoire there is not one single recipe I use more than this pizza dough. For us, Friday night is pizza night and it is sacrosanct. Our toppings have evolved over the years and I wanted to share with you my latest creation. It doesn’t really need a recipe, but here’s a list of ingredients that you’ll need; tomato-based sauce, grated mozzarella cheese, cambozola or gorgonzola cheese, fresh rosemary, halved baby plum tomatoes, sliced red chillies and proscuitto ham. Layer the ingredients lightly over the tomato sauce and mozzarella base.
I’ve tried using fresh mozzarella cheese which has a superior taste, but it’s too watery for a domestic oven and makes the pizza a little soggy, so it’s best to use pre-grated mozzarella, the best you afford. For the base I use Sainsbury’s Tomato & Basil Pizza Sauce. I’ve tried fancy, more expensive sauces in the past and it’s always too chunky for easy spreading. Alternatively you can mix up your own sauce using an Italian product called passata seasoned with basil, oregano and garlic. Passata is perfect because it’s light but thick and perfect for spreading.
Some tips on the dough;
– If you have a stand mixer, use it (with the hook fitting). Otherwise, just use your hands.
– Use cold water to wash up. Dough and flour dissolves easier with cold water.
– Use half strong-flour if you can in your mix, it does make the dough more robust.
– To get a fluffier, thicker crust, let your dough prove again once you’ve rolled it out. For crispy thin pizza, pop it straight in the over after you rolled and topped it.
Pizza Dough Recipe
1 pkt (7g) fact-acting dry yeast
2 tblspn olive oil
3/4- 1 cup warm water
Turn your oven up as high as it will go!
Put flour, salt and yeast into mixing bowl. Give it a mix to blend the dry ingredients.
Pour water and olive oil into the flour mixture and mix until it forms a smooth, elastic dough.
Cover the dough and leave to prove for at least one hour. The longer you leave it, the better it is.
Roll it out as thin as you like it, top it and place in the very hot oven. Take the pizza out when it’s brown and bubbling.