Recipes

Home made Pizza

Ingredients for the dough

• 3 and 1/4 cups  00 type flour (or plain) 
• 1 and 1/2 teaspoon of dry yeast
• 1-1/4 cup  lukewarm water
• 2 teaspoons of salt
• 3 teaspoons of Extra virgin olive oil
• Extra virgin olive oil to grease the pan and to drizzle on top.

Note: you can also use this recipe using your bread maker dough setting which I do in the colder months. Remember to order your ingredients wet first then add the dry.

The dough 

Dissolve yeast and sugar in the water in a large bowl. Stand for 5 to 10 minutes or until frothy.

Add olive Oil and gradually add flour mixing ingredients well. Then tip the dough onto a floured surface, add the salt and knead vigorously for 10 minutes or until the dough is smooth and elastic. Shape it into a ball. Leave to rise in a warm place. When making my dough by hand once risen I punch it down and let is rise again. Not necessary if making the dough in your bread maker.

Divide the dough up into 2 or 3 portions ( depends on how thick you want your base) rolling it up into small balls. Rest for about 5 minutes while you get your toppings ready. HINT: You can make the dough the day before allowing the yeast to do its thing. You can leave your portions out at room temperature or refrigerate if you want it to stop rising.

Lightly oil your pizza pan and then roll out your dough, you can flour the bench and use a rolling pin to flatten your dough. I like to flatten my ball of dough on the greased pan and slowing stretch it out from the center outwards until I reach the end of the pan or my desired thickness. Remember that the dough will rise slightly when cooking . Add you favourite toppings and place in a preheated oven on highest setting or use the BBQ or pizza oven with a pre heated stone, remember to lightly flour the stone with some semolina flour if you a placing the dough directly on the stone.

My favorite toppings

My base is a tomato passata and a tomato paste mixed with a finely chopped ripe tomato, pinch of salt. Optional: finely shopped garlic and few celery leaves and stalks.

Im a big fan of anchovies, so a simple topping of good anchovies, kalamata olives, sprinkle of oregano and good buffalo mozeralla, or a good mozzarella will also be fine. Drizzle with olive oil and cook until cheese is melted and dough edges are golden brown and base crispy. Another favourite is double smoked ham from any good continental delicatessen, red onion, artichokes and sliced stuffed spanish olives, topped with a mozzarella of your choice. Once cooked I top with rocket or baby spinach salad.
You cant go past a classic Margarita with tomato base , good buffalo mozzarella and drizzle of olive oil. Cook and serve with fresh basil.

You can also fry you pizza base in small hand size pieces using olive oil. For a very delicious tomato, basil, bocconcini or ricotta bruschetta.

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