New food recipe alert! It really has been so long since I’ve tried a new recipe this summer, and I wanted to make something I’ve never made before. Yesterday, I thought it’d be fun to take on the task of making pizza from scratch, not only for the challenge, but because I was really craving it too! The great thing I’ve learned about making pizza is that it’s so easily customizable to your own preferences. Once you’ve made the base with the dough and tomato sauce, your creativity and own imagination can take reign over every and any topping you decide to include in your pizza. I’ve based this recipe from Jamie Oliver’s with some of my own modifications:
For the pizza base
- 800 g strong white flour
- 200 g semolina flour (can substitute with strong white flour)
- 1 tbsp fine sea salt
- 2×7 g dried yeast
- 1 tbsp caster sugar
- 650 ml lukewarm water
For the tomato sauce
- 400 g canned plum tomatoes
- 1 clove garlic
- 1 small bunch fresh basil
- olive oil
- sea salt
- freshly ground black pepper
For the toppings
- your favourite toppings!
- some suggestions: cheese (mozzarella, cheddar, feta, etc.), salami/pepperoni, peppers, onions, mushrooms, olives, etc.
Find a clean surface and mix together the white flour, semolina flour, and sea salt.
Mix in the yeast packets to the lukewarm water, and allow the mixture to sit for a few minutes.
Create approximately a 18cm well from the dough and fill it with the yeast-water mixture.
Take a fork and slowly mix the flour into the yeast mixture until you reach a thick porridge-like consistency.
Add some more flour until the dough starts coming together. Knead the dough for around 10 minutes until the dough becomes smoother.
Place the dough in a lightly greased bowl and cover with plastic wrap. Allow the dough to sit for 45 minutes and double in size.
While you’re waiting for the dough to rise, you can make the tomato sauce. Start by chopping the garlic and heating it up in a saucepan with some olive oil. Once the garlic turns golden brown, add the canned tomatoes, fresh basil, and season with salt and pepper. Let the sauce reduce down a bit until the consistency runs thicker.
As you wait for the tomato sauce to cool down, take the risen dough and separate it into two halves. Store one half in the freezer for future use. Take the other half and separate it into 4 pieces. This will make 4 separate pizzas. Lightly flour each piece, wrap them individually with plastic wrap, and let them rest for 15 minutes. This will allow you to easily roll each piece thinly.
When you’re ready to make your pizza, roll out the dough to around 0.5cm thick.
Place your rolled out pizza dough onto a lightly greased pan and preset your oven to 500°F. Evenly spread the tomato sauce on the pizza base up to the edges.
Once your pizza base and tomato sauce has been made, the possible toppings you can add are endless! I decided to buy a few ingredients, and then switch up the different ingredients on each pizza I made from the dough: mozzarella cheese, spicy salami, prosciutto, orange peppers, basil, zucchini, onions, and cherry tomatoes. Use whatever toppings you love! Finish off your pizza with a drizzle of olive oil and a pinch of salt and pepper on top before putting it in the oven.
Allow your pizza to bake until golden and crispy (approx. 10-15 minutes).
Usually after cooking, my appetite greatly decreases (does anyone else ever experience that?!), but this recipe was an absolute exception!! It looked too good that I immediately cut out a slice for me to eat! After trying out this pizza recipe, I can conclude that it is delicious and relatively easy to tackle for pizza amateurs like me. The most time-consuming part of the process is making the dough – having to let it rise and rest, and kneading it well. However, an advantage of this recipe is that it makes a lot of dough! I made around 6 pizzas from it, so if you have any leftover dough, you can just pop it in the freezer until you want to make more pizza in the future. And since the most time-consuming part is over, you can make delicious pizzas in significantly less time in the future! Hope you all try this recipe out and happy pizza making! (Confession: guilty of attempting to swirl the pizza dough in mid-air, pretending I worked at an Italian pizzeria) 🙂