by Sydney Klein

Created on: February 25, 2010

Perfect Homemade Pizza

Everybody loves pizza.  I’m not talking about the thick, chewy things that are delivered to your door in a cardboard box that probably tastes better than the contents.  I’m talking about freshly made, thin pizza with a slightly crispy crust covered with wonderful toppings.

I spent a long time experimenting with different dough recipes using different flours until I finally put together the perfect combination of ingredients.

When it comes to toppings everybody has their favourite.  While many people prefer standards such as pepperoni, mushrooms or just plain cheese and tomato I recommend trying something a little bit different.  Roasted artichoke hearts, marinated peppers or goat’s cheese will lift any pizza from average to amazing. 

The most important piece of equipment when making pizza is a pizza stone.  These are available from department stores and cookware shops from about £15/$25.  The pizza stone will quickly cook the base of the pizza so that it doesn’t become soggy.  If you don’t have a pizza stone a thick, sturdy metal baking tray will work also.

Makes 4 medium pizzas.

Pizza Dough Ingredients:

350g strong white bread flour
300g plain white flour
7g powdered dried yeast
13g salt
400ml warm water
1.5tbsp olive oil

1 handful flour for dusting

Pizza Dough Method:

1 – In a large bowl dissolve the yeast with 100ml of the warm water. Cover the bowl with a towel and leave for 20 minutes until frothy.

2 – Add the flours, salt, oil and the rest of the water and mix together.

3 – Transfer the dough onto a flour dusted work surface and knead for about 10 minutes until smooth.

4 – Put the dough into a clean bowl and cover with cling film and leave to rise in a warm place for at least 2 hours until doubled in size.

Roasted Tomato Sauce Ingredients:

650g cherry tomatoes
2 large garlic cloves, peeled and sliced

2 tbsp olive oil
Salt and black pepper

2tsp tomato puree

A handful of finely chopped basil or Greek basil

Roasted Tomato Sauce Method:

1 - Preheat the oven to 180C/350F/gas mark 4.

2 – Put the tomatoes, garlic, oil and salt and pepper into a roasting tray and mix so that all the tomatoes are coated in oil.

3 – Roast for 35-40 minutes until the skins are starting to go black.

4 – When the tomatoes have cooled empty the contents of the tray into a food mixer, add the tomato puree and blend until smooth.

5 – Pour the blended tomatoes into a fine sieve and push through into a bowl then add the basil and mix well.

Pizza Method:

1 – Put the pizza stone into the oven and preheat it as high as it will go.

2 – Divide the pizza dough into 4 and roll it (or toss it) until it is about 5mm thick.

3 – Dust a rimless baking sheet with flour and put the pizza base on it.

4 – Pour a quarter or the tomato sauce onto the centre of the pizza base and, using the back or a

ladle, gradually spread the sauce over the pizza base in a circular motion – I normally leave just a 1cm crust.

5 – Add your topping and cheese.

6 – Take the pizza stone out of the oven and slide the pizza off the baking sheet onto the pizza stone.

7 – Bake for 10-15 minutes or until the cheese is bubbling and the crust is starting to become golden.

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