Wednesday, May 18, 2011


I love pizza.. a lot.. just thinking about it now is making me hungry. Making your own pizza is so satisfying and just so exciting... nothing better than dipping those left over crusts in garlic butter (my sis Hannah makes the best ever garlic and chive butter, soo moreish).
Pizzas are also very easy to make.. you can also make the dough in advance as long as you keep it in the fridge.
If you can get a hold of it use Italian Tipo '00' flour (the best brand to use is the Caputo Molino brand that is milled in Naples, Italy), this flour is ground much finer than normal flour.


1kg Tipo '00' flour
(or 800g strong white bread flour and 200g semolina)
2 x 7g sachets of Dried Yeast
1 tbsp golden caster sugar
4 tbsp extra virgin olive oil
650ml warm water

salt and pepper

Tomato Sauce - you can buy a jar of tomato sauce for pizzas at any supermarket or you can make your own.. by the time I have made the dough I can never be bothered to make mine, however if you can then of course it will be even tastier.

topping suggestions:
olives, salami, peperoni, smoked sausage, chicken, artichokes, mushrooms, egg (just crack the raw egg in the middle of the pizza just before it goes in the oven), prosciutto, cheese (the more the merrier), courgette, chilli, shredded pork.. and the list goes on


Measure water into a jug, add the dried yeast, sugar and oil... stir and leave for a couple of mins

place flour and salt in a big bowl and make a well in the middle. Pour the water mixture into the well.

With a fork gradually bring in the flour from the sides and mix with the water.. keep doing this until it becomes a think glue. Loose the fork and get stuck in with your hands. sprinkle flour on the table top, take dough out of the bowl and kneed with your hands for a good 10 mins, until the dough is soft and springy (as my sister says.. she just wants to rub it all over her face due to the softness)

Place dough in a large flour-dusted bowl and cover. leave in a warm area for about 15 mins or until dough has doubled in size.

Take dough out of the bowl and place on a flour-dusted surface (or you might want to use semolina). Divide into required amounts.. either 4 largeish ones or 6 individual ones. Roll out.. make it as thin as you can.
Leave the pizza for about 15 - 20 mins before cooking.

Add your toppings, drizzle with olive oil and cook for about 15-20mins at 220° or until golden and crisp. YUM

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