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
- 325ml Warm Water
- 500g Strong Bread Flour
- 4 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Salt
- Extra Virgin Olive Oil
- Tomato Passata
- Additional Toppings
- To make the pizza dough mix the yeast and sugar with the warm water in a small jug then leave for a few minutes.
- Sift the flour into a large mixing bowl along with the salt then make a well in the centre.
- Slowly pour the oil into the centre of the well, followed by the yeast mix. Using a spoon slowly bring the flour towards the middle from each side and you form a dough.
- When the dough is fully combined, continue to mix well then place onto a floured surface and knead for 10 minutes until smooth. The dough will be ready when you stretch it out and it appears translucent.
- Next put the dough into a clean, slightly floured bowl. Cover with a tea towel and leave in a warm place to rise for around 1 hour or until doubled in size.
- Once the dough has risen punch out the remaining air and then place back onto a floured surface and knead for a further 2 minutes. Wrap in cling film if you don't plan on using it right away.
- If using now, divide the dough equally into 4 pieces (if making 2 pizzas, freeze the other pieces for another time). Roll out the dough out onto a floured work surface until it is the size of your frying pan.
- Pre-heat the grill to medium, as well as place a frying pan on a medium-high heat with a little oil. Add the flattened dough onto the frying pan and cook the base for 4-5 minutes or until crispy and slightly brown on the bottom.
- Spread the passata over the pizza and add the toppings of your choice, then place under the grill for 5-8 minutes.
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Adam I tried making this pizza. It was so delicious and fresh as I could pick any toppings I wanted. Definitely my favorite!!!
I’m so glad that you liked it! and yes you can put whichever toppings you like on there once you’ve got the method right! x