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Pizza

I’ve been using this Pizza recipe for quite some years now, although I honestly can’t remember where I got it from. It might have even been from my school days! Who knows?

Its a super simple bread dough recipe which you can top however you like. The one rule here is to keep your toppings simple and as dry as possible, its the tomato sauce  and sprinkled cheese(s) which will keep it moist. If you overdo the tomato base, you’ll end up with a soggy base (which no one wants), and if you don’t add in enough cheese your topping will be dry. The trick is to butter your base with the tomato sauce (which should be thick, not runny) and to then cover the sauce with a nice coat of cheese. This works for me all the time.

If you make this today, you’ll never go back to the store bought variety.  The Pizza is ready in 45 minutes. Its a deliciously crispy but soft dough, and as you add whatever ingredients you like, you’ll have the tastiest slice of heaven available to eat. Although this recipe calls for both Bread and Plain Flour, you can make it with either one if you don’t have both in your pantry.

Enjoy.

 

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makes 2 medium Pizzas
around 1 hour including baking time

Ingredients

170g Plain Four plus a little extra for flouring surfaces and you might need to add a little more to the dough.
100g Bread Flour
1 packet dried yeast the instant type
1 1/2 teaspoons sugar
175 ml warm water. Should not feel hot at all.
2 tablespoons Olive Oil and extra for drizzling in the bowl and over the pizza base.
Pinch of salt
Small Pinch of Garlic Salt (optional)
Pinch of Italian dried herbs (Optional)
PIZZA TOPPING
Plenty of grated cheddar cheese (or a mix of whatever cheeses you like).
Tomato Frito or Passata Tomato ( if using Passata I suggest you drain this in a sieve so that the excess water drains off and you are left with a thick tomato sauce. The sauce should be thick and NOT runny as this will only give you a soggy base.
Ham, Chorizo slices, Sweetcorn, Cherry tomatos and chopped fresh basil leaves. Whatever you like to add is perfectly fine.

Instructions

1
Preheat your oven to 200°C, and if you are using a Pizza stone place this in your oven to heat up. You don't need a Pizza stone, but place whatever baking tray you are going to use in the oven to pre heat. The hotter the pan/stone the better.
2
Mix the sugar and yeast into the warm water, stir and allow to bloom for some 10 minutes.
3
In a separate deep bowl, mix the flour, salt, Garlic salt and Italian herbs if you are using, mix.
4
Once the yeast has bloomed, add this to the flour as well as the 2 tablespoons olive oil. Mix with a wooden spoon and finish off with your hands until you have a tacky but manageable dough ( the dough should come away from the sides of the bowl easily. You might need to add a little more flour to the dough but do not over add as you don't want a dry mix. It should look something like the photo below.
5
Remove dough from bowl. Drizzle some Olive oil into the bowl make sure you cover the bottom and sides of the bowl. With floured hands, roll dough into a ball and return to the bowl. Use your hand to roll the dough in the oiled bowl so that all sides of the dough are covered in oil. Cover with cling film and a tea towel and place in a dry draught free place ( I use the inside of my microwave) to prove for 30 mins, or until doubled in size.
6
Once the dough has risen, gently deflate with your hands. Transfer to a lightly floured surface and knead for a minute. Divide the dough in two - for two medium sized Pizzas - or into four for four smaller sized pizzas.
7
Using a rolling pin, or your hands, form a circle and place your pizza bases onto greased proof paper. I usually roll the outside of the pizza a little inwards to form a crust. See pic below
8
Drizzle some more olive oil over the base and then prick the whole of the pizza including sides with a fork, and allow it to rest for some 5 minutes, whilst you prepare toppings. This will stop your base from growing too much, and will help with cooking the base.
9
Add your desired toppings, I used some Tomato Frito for the base. Cover the whole base, but do not over saturate as this will cause a soggy base.
10
Sprinkle some grated Cheddar cheese on top and on this occasion, I added some cooked ham, chorizo slices, sweetcorn, cherry tomatoes and then sprinkled a good layer of cheese over all of this, as well as a couple of chopped basil leaves.
11
CAREFULLY place the pizza still on the grease proof paper onto the HOT pizza stone/baking sheet you are using, and bake for 10 to 13 minutes. Once done remove from oven, and serve immediately. Pizza Cosykitchencorner style. Mmm Yums!

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