July 02, 2012

Homemade Pizza


To quote my 16 year old brother, 'Pizza is awesome'. Plain and simple, no frills. I could try and put it more eloquently, but why bother? Pizza is awesome. There's no denying it. It's a large round food (awesome) that you eat with your hands (awesome) and you can just about get anything and everything on top of it (awesome). 

There are two types of people in the world: thick crust lovers and thin crust lovers. I could easily divide the world into these two categories and nobody would object. I'm 100% a thin crust lover. If you are a thick crust lover, don't worry I'm still your friend. We'll just never order pizza together, no bigs! 

Pizza is all about the crust. It's gotta be thin, crispy and sturdy enough to hold all the toppings so you can pick it up for eating. Making homemade pizza with a fresh yeast dough is where it's at. 



I'll say it now, the pizza dough will take about three hours to make and prove before you can actually start using it. Shouldn't matter.  If you want to make pizza like a champ you should be whipping up a stellar tomato sauce and getting together some quality toppings. I got yo back homeslice, click here for that very tomato sauce! 

The pizza won't take very long to cook,  8-12 minutes in a roasting hot oven should do it. I set mine to 275°C, so that makes up for all the proving and kneading. I emptied the oven of all wires and heated up only the trays that slot in and out of the oven. I cooked the pizza on these trays and also directly on the bottom of the oven. I must thank my friend Jill for this tip, Thanks Jill! 

I think you are ready to make some homemade pizza. Go forth and have a pizza party, I insist!

Enjoy, 

Holly, x


These simple ingredients: strong flour, tepid water, salt, sugar, butter and fresh yeast make the pizza dough. So magical.


Combine the yeast and water for 10 minutes to activate it.


Combine the strong flour, salt, sugar and butter...


...add the yeast and work in the bowl with a clean hand... 


 ...until the dough comes together but still looks all raggedy. 

Turn out onto a floured work surface.


Using floured hands work the dough for 10 minutes. 


Using the heal of your hand to pull and stretch the dough back and forth into a ball.


After 10 minutes the dough should be nice and elastic and smooth all over.


Place in a lightly greased bowl, cover with cling film and allow to rest and rise.

It needs to double in size. this takes 1 1/2 hours to 2 hours in a warm place

(First proving process.)

Once doubled in size. Punch and knead the dough for 1 minute, to knock it back. Ideal for relieving stress! 

(Kneading process.)


Divide into six to 8 balls and lay on a greased tray, cover and allow... 


 ... to double in size again. 

(Second proving process.)


Once the pizza dough has had its second rising process it is ready to be worked! I understand if you are speechless due to your excitement!

Flatten each dough ball out on a floured surface...


...roll into a round shape, or whatever shape you can achieve. It's all rustic and organic here!


 Tip!! Roll the pizza dough out on a piece of parchment that is wider then your pizza is going to be. You need this so you can move your pizza in and out of the oven! I learned this after my first one! Still tasted awesome though. 


Spread on some homemade tomato sauce which can be found here

NOW!!!...


...load up yo' pizza with some ace toppings!

I used (L-R): feta cheese, sweetcorn, fresh basil, dry-cured Spanish ham, pineapple, tomatoes, fresh mozzarella, chilli flakes, jalapeños, sliced roast chicken and grated white cheddar! 

Recipe, from work.  Makes 6-8 pizzas

Basic Bread 

675g Strong Flour
15g Sugar
2 Teaspoon Salt
30g Butter
20g Fresh Yeast/10g Fast Action Dried Yeast
425ml Tepid Water

Add yeast to tepid water and set aside for 10 minutes.
Mix together strong flour, sugar, salt and butter.
Add to the flour mixture and work until it just comes together.
Turn on onto a floured work surface and knead and stretch for 10 minutes until you have a smooth elastic dough.
Lay in a lightly greased bowl- prevents sticking. 
Cover with cling film and place in a warm place for 1 1/2-2 hours to rise or until doubles in size. First prove.
Knock back the dough by punching and kneading it for 1 minute. 
Divide into 6-8 balls, lay on a greased baking sheets. Cover.
Allow to rise until doubles, 20-30 minutes.
Preheat oven to as high as yours will go.
Roll out dough into a 8-9 inch circles. MAKE SURE YOU DO THIS ON A ROUND OF GREASEPROOF PAPER!
Top with tomato sauce and desired topping. 
Grab the edge of the greaseproof paper and transfer the pizza to the preheated oven.
Cook for 8-12 minutes.

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