I’ve tried many times in the past to make my own pizza, but with Domino’s on speed-dial and Supermarket shop bought ones winning the price war it’s always felt a like it belonged in the too hard basket, especially for last minute dinners.
That was until a friend shared her fool proof Pizza recipe with me, which i have tried a good few times now and has given us perfect pizza every time just the way we want it. It’s also been something my young children love to do – making their own dinner.
What you’ll need to make six Pizza bases – You can either eat the lot, freeze what you won’t eat or double/half/quarter the recipe for the amount you do want.
Ingrediants for the Pizza Dough
* 800g Plain Flour
* 400ml room temperature water
* 5g Yeast
* 3 tablespoons Olive Oil
How to do it
Put the Water, Oil & Yeast in a bowl.
Mix the Salt & Flour together and gradually add to the bowl with the Water, Oil & Yeast until all incorporated. Knead until it’s a compact giant ball.
Cover with Cling Film or a dry tea-towel and leave to rise for 20 minutes.
Then cut the dough into 6 even pieces and shape into balls putting back in the bowl and re-covering for another 3 hours.
After 3 hours – take one of the balls to make your first pizza. Soften by kneading in your hands, then using a rolling pin, roll out onto a floured surface so its nice and thin and if you can manage it, round. Pick it up and stretch it gently between your hands making sure you don’t tear it.
I use a round medium size stoneware plate which i bought from Pamperedchef, which is non stick and cooks everything evenly and continues to cook even once out of the oven, if left on it.
Heat the oven to 200 oC, warm up your stoneware plate (or baking parchment lined baking tray) and then place on a heat protected surface, put your pizza dough onto it, spread it out for the rustic look, and add your toppings.
When time is not of the essence i like to oven roast a tray of different tomatoes, salted, peppered with some garlic and then once roasted so all squishy add in some fresh basil. I use this as my tomato sauce topping, otherwise i buy a fresh tomato & basil pasta sauce and spread that.
We like using Mozarella, Emmental, Feta cheese, parma ham, salami, pepperoni, mushrooms, jalapeños, – infact there is no end to the toppings you can use or the concoctions you can make.
We like to get a system going. Once the first pizza is in the oven for 14 minutes – we find that cooks it to our perfection – we start prepping the next one. Once the first is out of the oven the second is in….which is great if you have friends over for the evening as it ensures a continuous supply of pizza and everyone gets to try their hand at making one just the way they like it.
If you find you have too many pizza doughs left you can always wrap in cling film and put in the freezer. The receipe says as long as they are taken out of the freezer 6 hours before they are needed they are fine. It even says you can make the dough the day before leaving in the fridge and getting out a good few hours before they are needed so they are returned to room temperature.
I’ve even tried using the dough as a base for garlic bread. I softened butter and stirred in crushed garlic. Like, 3 cloves crushed!, then spread it over the base and cooked as above. It worked a treat and i would definitely recommend it. Great way to use up extra dough or as pizza in its own right perhaps, either way its weirdly so satisfying to make your own pizza.