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This pizza recipe is mainly for those of us without a wood oven or one that goes above 220c! You will want a good thick-bottomed pan.
Put the flour, yeast, salt and water into a bowl and mix for ten minutes in a mixer. If you don't have one, tip onto a kitchen surface and knead for 10-15 minutes.
TOP TIP! - if kneading by hand and the dough is sticking, don't use flour. Use a few drops of water or olive oil. Extra flour will just ruin your dough.
Once kneeled until springy lightly oil the bowl, form the dough into a ball and pop into the bowl.
Cover the bowl with cling film (or in my case a shoe cover from the gym!) and leave to prove until at least doubled in size, probably around an hour.
After an hour your dough should be good to go.
Put your pan on the stove on full and also turn on your grill to its highest setting.
Get your passatta and toppings chopped and ready.
Take your dough out of the bowl, roll into a sausage shape and cut into five equal pieces. Any dough balls you don't use can be frozen. Roll out your dough to the same size as your pan base.
Put the dough into the pan and add around 2tblsp of passatta, about half a chopped ball of mozzarella and your toppings. After a further minute check to see if base is charred and pop under grill.
After around 90-120 seconds your pizza should be cooked. Put onto a board or plate to cool for a couple of minutes before cutting up and devouring! Then sit back and laugh at people who buy pizza!
Obviously I've just made a standard margherita to show how simple it is but feel free to choose whatever toppings you like.