Pizza

Amounts for 1 pizza:

  • 185g flour. White bread flour is best but plain will do in a pinch.
  • ½ tsp yeast
  • 4 tablespoons sunflower oil (or olive for flavour)
  • 100ml warm water – body heat
  • 1/2 tsp salt (or more if you like)
  • Sauce: you can use some homemade tomato sauce, a jar of sauce, or just some passata or pesto
  • Toppings: things like mushrooms, peppers, salami, artichokes, olives, anchovies (!), red onion, cherry tomatoes, mozzarella, grated cheddar

Kneed the dough until it feels really firm, leave to rise in a nice neat ball on a floured board or tray and cover it with a cloth to stop the surface from drying out. If you make two, you need to divide up the dough before letting it rise (it’s easier to stretch it if you are starting with a ball).

When risen – after about 45 mins depending on the temperature –  gently stretch it out and put it on a hot pizza stone or a floured baking tray. Don’t use a rolling pin, it needs to be stretched and pulled. Rolling will make it tighten up so it just keeps contracting when you take the rolling pin off it.

Put some sauce and topping on top of the dough and bake for 15-20 mins in a hot oven: 220 degrees C. If your oven does it, go hotter, 230 degrees, and use bottom heat or non-fan setting as the dough will cook without scorching the topping. 

Amounts for 2 pizzas:

  • 370g flour. White bread flour is best but plain will do in a pinch.
  • 1 tsp yeast
  • 8 tablespoons sunflower oil (or olive for flavour)
  • 200ml warm water (1/2 cup plus a dash)
  • 1 tsp salt (or more if you like)