Homemade Pizza ... Take Two

Making pizza is nothing new to me, back in my high school days I used to make it quite often after the one I brought home from Home Ec class went down a treat.  I posted a recipe for homemade pizza late last year and although it was good, it just didn't quite do it for me.  So quite a few weekends ago (I'm a bit behind with my posts!!!) I gave this recipe a whirl.

Simple Pizza Base
600g string white bread flour, plus plenty for rolling
1/2 tsp dried yeast
2 tbsp olive oil, plus extra for drizzling
Semolina, for dusting

Put the flour, yeast and 1 tsp salt into a large bowl.  Stir in 500ml of slightly warm water and the oil.  You should end up with a wettish dough that is rough and lumpy.  Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it is warm put it in the bottom of the fridge.  Leave the dough to rise for at least 6 hours or until doubled in size.

When ready to cook, bring the dough to room temp.  heat the oven to 220C/fan 200C.  Dust 2-4 baking sheets with semolina.  Dust the work surface with flour, then divide the dough into 2 or 4 pieces.  Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.

Roll each piece into a pizza shape and lift onto baking sheets.  Leave to rise for 10 mins while you sort toppings (see below).  Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake for 18 mins for a large pizza or 12 mins of an individual pizza, or until the crust is crisp and the top is bubbling.

Makes 2 large or 4 individual pizzas
Good Food Magazine, March 11

* You can prove the dough overnight or during the day. 
* If the dough looks like it might climb out of the bowl, squash it down. 
* It will be sticky when you roll it out, but with a little kneading on a floured surface it will become smooth and pliable. 
* Cook two large pizzas at a time, swapping oven positions halfway through, or cook individual pizzas in two batches.

Wild Mushroom and Mascarpone Pizza Topping
Soak a large handful of dried wild mushrooms in boiling water until soft.  Meanwhile, mix 6 tbsp mascarpone with a crushed garlic clove and season well.

Heat 2 tsp olive oil and fry 6 sliced cap mushrooms until just starting to soften, then add the drained soaked mushrooms and 1 tsp thyme leaves.  Spread the mascarpone mix on the pizza base and top with the mushrooms.

Bake for 12 for individual pizzas or 18 mins for a large pizza, then remove from the oven and sprinkle with 4 tbsp grated Parmesan.  Return to the oven for 1 min and finish with extra thyme leaves.

Makes enough topping for 1 large pizza or two small pizzas
Good Food Mag, March 11

This is my all time favourite pizza topping now!  I love the creamy mascarpone sauce instead of the normal tomato one.  Heaven!!!

Hubby had a 'Meat Eaters Feast' complete with chicken, pepperoni and chorizo!!  Sis-In-Law was here to help us munch our way through the pizza's too, the overall winner was the Wild Mushroom ;0)