Hey! I haven’t made pizzas since I was a kid, so its about time – well now I actually have an idea of how to make them. The beauty of pizzas is that it is very difficult to get them completely wrong, perfect for a amateur chef like me. Here’s what I did:
6 oz (175 g) plain white soft flour
1 level teaspoon salt
1 level teaspoon dried yeast
½ level teaspoon caster sugar
1 tablespoon olive oil
1) Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water.
2) Now mix to a dough. Wipe the bowl clean, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface.
3) Knead the dough for a few minutes (it should also be springy and elastic). Place the dough into a slightly oiled bowl covered with cling film. Leave until it has doubled in size – this can take just over an hour, I left it overnight.
4) Roll the dough into an evenly thick shape (you may need some flour to avoid sticking) and place on greaseproof paper.
- The next step is to add whatever toppings you want, in all honesty this is the easiest bit. I added a passata base, but you could add BBQ sauce. Next add mozzarella for that cheesy effect, I added grated and a chopped ball. To this I added prosciutto, chorizo, mushrooms, salami and chilli.
- Bake in the oven at gas mark 6 (200 degrees Celsius) for 12-14 minutes for the perfect pizza, then enjoy!