Speedy Pizza!

Posted in - Bake on July 20th 2016 0 Comments

Last night my poor husband had a car crash –  not a major one as in no-one was hurt but major enough for the car to be a possible write-off.  So we decided we ought to go out for a pizza in a local town where we can sit at a cafe style table on a car free cobbled street and enjoy ourselves.  After a rare scorcher of a day our son was zonked so we decided otherwise. But ‘pizza’ had been said so we had to have it!  This pizza is not more last minute than most other homemade pizzas but I have read that really fantastic pizza dough is made over about 48 -72 hours.  So by last minute I mean within an hour!

Only half of this has rocket on it because of one half being eaten my a 7 year old with rocket-resistance.

375g strong white bread flour
¾ tsp dried yeast
1 tsp salt
300ml tepid water (approximate)

Tomato passata
Grated mozzarella
Parma ham
Anchovies (Mats, my son, loves anchovies!)
Oregano, Basil or rocket leaves to garnish at the end

1.  Put the dry ingredients for the dough in a kitchenaid and gradually pour in the water until it is combined and slightly wetter than it needs to be but you are still able to manage it.
2.  Knead for 5 minutes.  Set aside with a tea towel on top of the bowl for 40 minutes to an hour.
3.  After 40 minutes, preheat the oven to about 225ºC.
4.  Put a baking sheet or pizza baking stone in the oven to heat up.
5.  With floured hands, make the pizza into the desired shape.  Try to make it as thin as possible.
6.  Top with the topping
7.  Bake for 12-15 minutes until it looks bite-able in-able to-able.



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