Those of you that follow me on Instagram will have seen quite a few pizza shots lately. I have recently rediscovered the joy of homemade pizza… I used to make my own pizzas quite regularly before I had the Little Squirrels, but for some reason (Motherhood!) I had completely forgotten how easy and tasty these cheese and tomato covered sheets of light and fluffy dough were.
A few of you have been asking me for my recipe so I thought I would share it here…
The pizza dough recipe is actually a Lorraine Pascale recipe. I use this quantity to make 2 good sized pizzas (a vegetarian one for Mr Hungry Squirrel and a meaty one for me and the girls).
I give credit to my biggest brother for the pizza sauce recipe. He makes a great pizza sauce, though he likes to add capers and anchovies… I prefer the plainer version below, but slow cooking the sauce yields a lovely rich and tasty flavour.
Sauté the chopped onion until soft, then add the rest of the ingredients.
Once simmering, reduce the heat and allow to simmer gently for between 1 and 1.5 hours until most of the liquid has reduced, leaving you with a thick rich pizza sauce with the consistency of tomato puree.
Put the flour, yeast and salt in to a large bowl and stir to combine.
Add the oil to the warm water.
Make a well in the centre of the dry ingredients and gradually stir in the oil and water using a knife, until you have a soft, slightly sticky, ball of dough.
Using the dough hook on your free standing mixer work the dough for 5 minutes. (If you don’t have a mixer, roll up your sleeves and knead on a floured surface for 10 minutes).
Place the dough on a lightly floured board and cover with lightly oiled cling film.
Leave in a warm room for at least 1 hour until you have a nice rise on the dough.
When ready to prepare your pizzas for the oven, put the oven on to heat to 240ºC (fan oven) and roll the dough out on a lightly floured surface.
I split the dough into two and make two oblong pizzas.
The dough should be nice and thin when rolled out. Prick all over with a fork to prevent bubbles from forming in the base.
Cover with your pizza sauce, sliced mozzarella, and your favourite toppings… For me pepperoni or ham and pineapple.
To prevent a soggy pizza dry out your mozzarella by placing on absorbent kitchen towel after slicing.
Drizzle with extra virgin olive oil.
Put into a hot oven (220ºC fan oven) for 10-15 minutes until the base and toppings are just starting to brown.Remove from the oven, and place on a board to cool a little before slicing and serving.
We love our pizza with some hot sauce, and we can’t get enough of Saigon Charlie’s range of hot sauces… sooooo good! We are lucky enough to have family living in Vietnam, so Thanks Andrew and Gill for keeping us stocked up on this sauce on your trips home!