Sometimes when I look back at the almost 4 years that I have devoted to this blog, I am aghast that I STILL haven’t posted about certain beloved winning recipes. In am attempt to vilify my angst, this post is dedicated to making pizza at home, from scratch. Further on, my next few recipes are going to be on the lines of: spiced up apple crisps and bean burgers.
Makes approximately 3-4 10″ thin crust pizzas, adapted from here
- 2 cups all purpose flour, plus more needed when rolling out the dough
- 1/8 tsp instant yeast (or 1/2 tsp if making 6-8 hours prior to serving)
- 1 1/2 cups water
- 1 1/2 tsp fleur de sel (or any salt)
- 1 cup of your favourite pizza sauce
- Mozzarella cheese, grated
- In a large bowl, mix together the flour, yeast, water and salt. If very dry (and absolutely necessary), add a few tablespoons of water. The dough will be stodgy and craggy, but don’t worry. Cover with film and leave to rise in a non-draughty corner of your kitchen.
- The dough should have almost doubled. When ready to eat, preheat the oven to the highest setting possible. I had a few perforated pizza trays on hand, but any baking tray should work. Grease the tray with a bit of olive oil.
- On a floured counter, shape the dough as you please, being generous with additional sprinklings of flour. Add the sauce, cheese and toppings of choice, and bake till the edges are crisped and the cheese is bubbling, about 15 minutes.
- Repeat, preferably every Friday for the foreseeable future.
- Once you are comfortable with the dough, you can do half and half with whole wheat and all purpose flour. If you substitute completely, the dough will be tough and non-pizza sympathetic.
- My favourite pizza sauce uses red onions, a bit of garlic, plum tomatoes and tons of basil and oregano.
- You can freestyle and make flatbread versions like the pictures, or roll out round thin bases, both work wonderfully well. Try getting your hands on perforated pizza pans, they give a flightily crisper finish.