Well, I suppose, here would be a good place, Friday, the kids call it pizza night and for good reason. Ever since a holiday to Tuscany in Italy six years ago, we’ve nearly always made our own pizzas from scratch. Once you start, it’s hard to go back to the shop bought ones. Ok,it does take a bit of fore thought but not too much effort, especially if you have a kenwood chef mixer with the dough attachment. But saying that, I did four years of hand kneading my dough every Friday and its quite therapeutic. I used to love the feel of the the dough and I don’t know if this is a weird thing to admit to…giving it a satisfying smack when it was all soft and smooth!
Once that’s done and its sitting covered in a nice warm spot you can get on with the hoovering, or mopping floors, or whatever it is that needs doing. I suppose you’ve realised by now, I’m a stay at home mum, but don’t panic if you have to go to work, you can make the dough over the weekend and freeze it. Then take it out the freezer the morning you want to use it. My recipe makes 6 pizzas so I always freeze half anyway, so I have a Friday off the next week, happy days.
Once all the mopping is done and the house is all shining, the kids come home and mess it all up and we have hot chocolate and biscuits and then I turn the oven on to full whack. Then my six year old begs me to help make the pizza and he chops and I turn out the dough. We make a great team, I wizz up the tomato sauce, spread it on and he fires on the toppings. Whack it into the oven and job done!
1kg strong white bread flour
1 level tablespoon fine sea salt
2 x 7g sachets of dried yeast
1 tablespoon caster sugar
4 tablespoons extra virgin olive oil
600ml lukewarm water
Add all ingredients to a mixing bowl, bring together and knead for 5-10 minutes till smooth and springy. Dust with flour or semolina all over cover with a damp cloth and leave to rise in a warm place for 1-2 hours or until doubled in size.
100ml tomato purée
4 garlic cloves
Bunch fresh basil chopped
Pinch of salt
Mix the passata with the purée. Crush the garlic and chop the basil and add.mix together and that’s it!
Half a green pepper diced
Half a red pepper diced
Two balls of mozzarella sliced or torn
Chunk of cheddar grated
Turn oven to hottest setting
Split the dough into 6 pieces. Roll out the dough or look up on YouTube how to stretch dough by using your two hands in a circular motion, stretching slightly as you go. It doesn’t knock so much air out this way.
Place on tray or hot pizza stone. Prick all over. Spread the tomato sauce thinly over the pizza but not quite to the edge. Throw on your toppings and drizzle olive oil over the top. Whack it in the oven for 10-15 minutes or golden on top. Yum!