I have been practising for quite a few bakes now and have finally found the right footwork on baking a pizza in our very basic oven, well the husband calls it more than a grill than an oven with a maximum temperature of 230ºC, so we’ll never get the right consistency of a Napolitana style dough pizza, but it is as good as it gets. The super easy recipe is from Smitten Kitchen’s cookbook which I highly recommend buying as it’s full of great and pretty simple recipes to do.
Plenty of lovely ideas if you’re hosting people, there are quite a few great and simple ideas for aperatif snacks.
My toppings are simple – tomato base, 2-3 types of cheeses: mozerella, parmesan, gouda/emmental and then topped with either proscuitto, honey ham, arugla salad and some basil leaves. Or skip the meat toppings and just salad and basil. Or maybe just a plain Margherita of tomato and cheese. :)
So the recipe that yields about 4 pizzas the size of an A4 sheet.
Ingredients: (makes 4 large pizzas)
1000g pizza flour
2 1/2 spoons of yeast in 1 cup of warm water
Pinch of sea salt or about a teaspoon, I found I still had to add some salt to the dough after.
- Add the yeast to the warm water and let it sit for 5 mins.
- Add in the flour
- Add the salt
- I knead it gently and then separate them into 4 dough portions
- I found coating my hands with olive oil made it easier to manage and the dough doesn’t stick to your fingers
- Cover dough and let it rise (or refrigerate the rest if you’re planning to make just 1 or 2)
- brush the baking tray lightly with olive oil
- Roll out the rough to desire pizza size and shape ( I have to make them thin crust in this case because the oven can’t manage baking it thicker)
- Spread the ingredients over and bake for about 20mins.
Et Violà, you get a homemade pizza!