Homemade Pizza

Not much of an intro to this one ... other than can anything be better on a Sunday night than homemade pizza for dinner while vegging out on the couch in front of the idiot box?!!?  No, we didn't think so either ;0)

Pizza Dough
1 tsp sugar
15g fresh yeast or 2 level tsp (7g sachet) dried yeast
225g plain flour, plus extra for dusting
1 ½ tsp salt
Extra virgin olive oil, for greasing

Measure 150ml lukewarm water into a bowl. Add the sugar and crumble in the fresh yeast with your fingers. Swirl the water to dissolve the sugar and yeast. If using dried yeast, sprinkle it over the water and whisk it in with a fork. Allow the mixture to stand for 10-15 mins in a warm place until the yeast activates – a froth should develop on the surface.

Sift the flour and salt into a large mixing bowl. Make a well in the centre and pour in the yeast mixture. Lightly oil or flour your hands and gradually incorporate the flour and liquid until they bind together.

Sprinkle your work surface generously with flour. Tip the dough onto the floured surface and scrape out any dough sticking to the bowl. Knead for 5-10 mins until the dough is smooth, silky, soft and supple. Place in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for 1 hour or until doubled in size.

Once the dough has risen, ‘knock it back’ (this releases large air bubbles which would make the pizza uneven). To do this: rub a little oil or flour on your fingers and slide them underneath the dough. Gently lift up the dough and punch it down again.

Divide the dough into 2 equal pieces by pinching it in the middle with your thumb and forefinger. Roll each into a ball on the palm of your hand until it is sealed underneath and place on a lightly floured work surface. Cover each ball with an upturned mixing bowl or damp cloth and leave to rest for 10-20 mins.

When the dough balls have rested and are soft to the touch, they are ready to be stretched. Start with plenty of flour on the work surface and give the dough ball a sharp slap. Next, flatten the dough gently using your fingers. Spread the dough with a rolling pin, preferably a thin one. Use one hand only, pressing lightly on the middle of the rolling pin (heavy rolling will make it tough). Roll the dough into an oblong shape, roughly 18cm x 32cm. Or if you prefer, roll the dough out to a 28cm diameter circle.

Makes 2 pizza bases (about 35cm in diameter)
Delicious, May 10

• I opted to make my pizza bases ahead of time.  To do this all you need to is make up to the end of step 5, wrap each ball in cling film, then foil, and freeze for up to 1 month. Defrost at room temp and continue with the recipe.

Tomato Sauce
1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
400g fresh or canned plum tomatoes, chopped
2 tbsp tomato puree
1 bay leaf, crushed
1 tsp dried oregano

Heat the oil in a large sauté pan over a gentle heat. Add the onion and garlic and cook very gently for about 10 mins until soft – don’t let them brown. Add the remaining ingredients and season. Stir, then simmer for 20 mins until you have a thickish sauce. If using fresh tomatoes, you will need to break them up with a spoon. This keeps well in the fridge, in a sterilised screw top jar for up to a week.

Makes about 320g
Delicious, May 10

My pizza base rolling skills are still in the development stage, thankfully this doesn't effect the flavour though!  We topped out pizza with chestnut mushrooms, sliced chicken breast, mozzarella, chorizo slices, dried oregano and grated chedder (Hubby insisted on this last ingredient!) and I popped them in the oven which had been preheated to 200C.  I had also popped some upturned baking trays in to warm up at the some time as we don't own a pizza stone.  They baked away happily for between 10 and 15 mins and voila ... homemade pizza for dinner!