Stonebaked Pizza

Pizza has to be our number one takeaway choice when we order in, in fact, it's possibly our favourite food and when I have a little time at the weekend, I love to make it at home. It could be a little off-putting, having to make the dough, kneed it and allow it to rise, but once this stage is done, the whole thing is put together in minutes and is the original fast food! I think the best thing about homemade pizza is that you can control the amount of fats, oils and additives that, ordinarily, you may not be able to track. My pizzas are usually topped with a light and fresh crushed tomato and garlic sauce, mozzarella, pepperoni and fiery red chilis - but i'll leave that part up to you! Give this recipe a go, once you've tried your own pizzas at home, you might think twice about picking up that takeout menu!

 

Ingredients   500g Strong White Flour 7g Yeast Sachet 1/2tbsp Caster Sugar 3tbsp Olive Oil 1/2tsp Salt 1 Tin Crushed Tomatoes 1 Clove Garlic   Toppings (Pepperoni, Grated Mozzarella, Buffalo Mozzarella, Birdseye Chilis, Rocket)   Method   Begin by measuring out 325ml of tepid water into a jug, add the yeast, sugar, 2tbsp oil and stir to combine. Allow the mixture to sit for 5 minutes until bubbles begin to form on the surface. Sift the flour into a large mixing bowl and add the salt. When the yeast mixture is ready, slowly pour into the flour and use your hand to bring together into a dough. Tip out the dough onto a floured surface and kneed for 5-10 minutes until smooth and stretchy. Place into a clean bowl, cover with a damp tea towel and leave in a warm place for one hour or until doubled in size.  Whilst the dough is rising, make the sauce by gently warming the tomatoes in a pan. Crush the garlic clove and add to the tomatoes with remaining oil and a good pinch of salt and pepper. Simmer for 5-10 minutes and set aside to cool. One hour before cooking the pizza, place a baking sheet or pizza stone into the oven and set the temperature to 220 degrees.  Allow to get hot. When the dough is risen, knock back and divide into four portions. Roll each portion out on a lightly floured surface into a round (or any shape you like). Try and roll the dough thinly as this will achieve a crisper base. When the pizza stone or tray is ready and hot, place the pizza base directly on to it and top with 2-3 tablespoons of the sauce and spread over the base (leaving a small rim uncovered for the crust). Top the pizza with cheese and your preferred toppings, a drizzle of extra virgin olive oil and place into the oven for 10-12 minutes or until golden, crisp and bubbling. Serve immediately topped with fresh rocket.

Ingredients

 

500g Strong White Flour

7g Yeast Sachet

1/2tbsp Caster Sugar

3tbsp Olive Oil

1/2tsp Salt

1 Tin Crushed Tomatoes

1 Clove Garlic

 

Toppings

(Pepperoni, Grated Mozzarella, Buffalo Mozzarella, Birdseye Chilis, Rocket)

 

Method

 

Begin by measuring out 325ml of tepid water into a jug, add the yeast, sugar, 2tbsp oil and stir to combine. Allow the mixture to sit for 5 minutes until bubbles begin to form on the surface.

Sift the flour into a large mixing bowl and add the salt. When the yeast mixture is ready, slowly pour into the flour and use your hand to bring together into a dough. Tip out the dough onto a floured surface and kneed for 5-10 minutes until smooth and stretchy. Place into a clean bowl, cover with a damp tea towel and leave in a warm place for one hour or until doubled in size. 

Whilst the dough is rising, make the sauce by gently warming the tomatoes in a pan. Crush the garlic clove and add to the tomatoes with remaining oil and a good pinch of salt and pepper. Simmer for 5-10 minutes and set aside to cool.

One hour before cooking the pizza, place a baking sheet or pizza stone into the oven and set the temperature to 220 degrees.  Allow to get hot.

When the dough is risen, knock back and divide into four portions. Roll each portion out on a lightly floured surface into a round (or any shape you like). Try and roll the dough thinly as this will achieve a crisper base. When the pizza stone or tray is ready and hot, place the pizza base directly on to it and top with 2-3 tablespoons of the sauce and spread over the base (leaving a small rim uncovered for the crust). Top the pizza with cheese and your preferred toppings, a drizzle of extra virgin olive oil and place into the oven for 10-12 minutes or until golden, crisp and bubbling. Serve immediately topped with fresh rocket.