The best thing about making your own pizza is just how fresh it really is compared to the shop-bought version.
Whilst I was sat down enjoying this pizza I couldn’t believe the difference in taste, even from some restaurant versions, if followed correctly you really can have the very best in your own living room.
The combination of fresh ingredients (of your choice of course!) combined with the crispiness of the pizza dough is just perfection, at a fraction of the cost to what you’d usually pay!
The initial process isn’t the shortest, however there’s enough in this recipe to make 4 pizza bases, so if there’s two of you, freeze the remaining dough for up to three months and simply defrost it before rolling out again for a quick dinner.
Without a pizza oven you need to cook the pizza itself in two stages. One that cooks the base properly and then one that cooks the toppings.
For this I’ve used a large frying pan for the base and the grill for the toppings.
Make sure when you’re ready to cook the base that it’s very thinly spread, almost breakable, as it tends to ‘shrink up’ once the heat gets to it and due to this method of cooking it’s likely to remain doughy and uncooked in the centre.
Of course if you prefer to cook your pizza outdoors, perhaps as part of a barbecue, you should check this out!
- 2 x 7g Sachets Dried Yeast
- 1 tablespoon Golden Caster Sugar
- 4 tablespoons Extra Virgin Olive Oil
- 500g Strong Bread Flour (plus extra for dusting)
- 1 tablespoon Table Salt
- 400g Tomato Passata
- Your Choice of Topping (i.e. Quartered Cherry Tomatoes, Mozzarella & Cheddar Cheese, Fresh Basil, Salami, Chopped Chilli etc)
- In a small jug mix together the yeast and sugar, then add 325ml warm water, stir and leave for a minute or two.
- Sift the flour into a large mixing bowl then add the salt and make a well in the centre.
- Add the olive oil directly into the well, followed by the jug ingredients and slowly bring together with a metal spoon working from the outside inwards and incorporating the flour.
- Continue mixing until a rough dough is formed and then work the dough with your hands until fully combined.
- Tip the dough onto a clean and lightly floured surface and knead for 20 minutes.
- The dough will be ready once it is dry and you take a very small piece, open it out and it becomes somewhat transparent when held up to the light.
- Clean out and dry the mixing bowl then dust with a little flour.
- Place the kneaded dough into the bowl and cover with a tea towel, then place in a warm environment and leave for 1 hour until doubled in size.
- After the time is up, punch out the air and tip onto a floured work surface and knead for 1-2 minutes, then wrap in cling film if you're not using it right away.
- When you are ready, divide the dough into 4 equally sized balls using a sharp knife.
- Heat a large frying pan with a little olive oil onto a medium-high heat.
- Meanwhile roll out each dough bowl onto a lightly floured surface to the size of the frying pan itself.
- Once the pan is hot, carefully transport the base onto the frying pan and cook for 5-8 minutes, pressing it down if it starts to rise up.
- Whilst the base is cooking, pre-heat the grill.
- Remove the cooked base from the frying pan onto a clean surface and evenly spread 4 tablespoons of passata across the base.
- Add whichever additional toppings you wish and drizzle with a little olive oil before placing under the pre-heated grill for 6-8 minutes until the toppings are cooked and the base has slightly browned.
- If you are making more than one base, keep the other pizzas warm at the bottom of the oven.
- Serve with fresh salad