My Perfect Homemade Pizza Recipe should stop you buying a frozen or takeaway pizza and start making your own! Double the recipe if you want to make more pizzas.
Serves: 2 pizzas
Prep Time: 30 mins
Cooking Time: 10 mins
Total Time: 40 mins
250g strong bread flour or Italian ‘00’ flour, plus more for dusting
Semolina, for dusting for oven method
7g sachet dried yeast
½ tbsp. salt
½ tbsp. golden caster sugar
160ml warm water
2 tbsp. extra virgin olive oil
Tomato passata or pizza topping
Grated Mozzarella cheese
Choice of toppings like ham, peppers, onions, pepperoni, etc
Make the pizza dough by mixing together the yeast and sugar with the warm water and leave for a couple of minutes.
Next sift the flour into a mixing bowl and then add the salt and make a well in the middle.
Pour the oil into the well followed by the yeast mix.
Using a spoon, bring the flour into the middle from the sides, mixing slowly, bit by bit, until a dough begins to form. Once you reach this stage, work the rest together with your hands.
When combined, tip the dough onto a floured work surface and knead for 10 minutes until smooth. Clean out your mixing bowl, dust it with flour and put the dough back into the bowl. Cover with a tea towel and leave to rise in a warm place for about 1 hour until doubled in size. If you can leave it from morning to evening this would be best for maximum flavour.
Once the dough has risen you can take it out and split it into 120g-150g balls and if you have time, you can leave them for up to three hours in a sealed plastic bag to rise or chill if not using immediately.
When you are ready to start making them, spread them out, first with your fingers and then with a rolling pin, into 6” or 7” circles until they are the same thickness all over.
Now you’re going to throw them in the air, spinning them as they go to make sure the weight works its way out of the centre to the edges. Catch them not on your fingers they’ll go through but on your knuckles. You want the dough to be thinner in the middle and thicker on the edges. Next add your tomato sauce, cheese and toppings.
If you are using a conventional oven put it up to maximum and make sure that it is fully heated before you start. That can take up to 15-20 minutes, so make sure you get the preparations right, or you’ll end up with a soggy bottom that tastes more like a cracker than a pizza.
You will also need a decent iron or good metal base plate in the conventional oven for the pizza and it has to be preheated up to the maximum before you start. Or you can use a bake stone to cook the pizza on, again preheated. They all build up the heat to deliver the best result. 10 minutes should be enough to produce something golden, bubbling and delicious.
Alternate way of cooking for a crispier base:
Put a large grill proof frying pan on the heat (you can cook 2 bases at a time if you have 2 pans). Pour a little olive oil into the pan and add the pizza base, pressing it down. Cook over a medium heat for 5–8 minutes until the base crisps and the dough starts to cook through and bubble up.
Spread the tomato sauce over the pizza base and add your toppings and cheese then remove from the pan and set aside.
Drizzle the pizzas with a little olive oil before placing under a preheated grill.
Cook for about 4 minutes until the topping is golden and bubbling and the dough along the edges is nice and crisp.
Either way – Serve warm, cut into slices, and drizzle with extra olive oil.
How to Use a Pizza Stone
Watch more Cooking Equipment videos: http://www.howcast.com/videos/285393-How-to-Use-a-Pizza-Stone A pizza stone can help distribute heat evenly ...