This recipe makes two pizzas, fit for 2 people (and a small toddler). Just double all ingredients to make for a famished family of four.
Ingredients for the Dough
- 325g Strong Flour
- 3.5g Dried Yeast
- 1tsp Salt
- 12.5ml Olive Oil
- 25ml Milk
- 160ml Warm Water
Method for the Dough
- Mix all of the dried ingredients together.
- Drizzle the olive oil over and mix in.
- Gradually add the water and milk, whilst mixing with your hands to form a soft dough.
- Knead for 5 minutes and put the dough in a large bowl. Cover with a damp tea-towel and place in a warm area for about 1.5 - 2 hours (either in a sunny windowsill or warm airing cupboard).
- After 1.5 - 2 hours, knock the air out of the dough and knead again for another 3 minutes. Leave for a further hour to prove.
Ingredients for the Sauce
- Heat the garlic in some olive oil (don't let it burn).
- Add the passata, finely chopped oregano and basil shortly after.
- Simmer for 15 minutes to reduce.
- Let it cool.
Ingredients for the Toppings
- 1 Finely chopped red pepper
- 2 Large Mozzarella Balls
- Grated cheddar cheese
- Basil leaves to finish off
FINAL Method to bring it all together...
- Preheat the oven to as high as it will go.
- Once the dough has proved the second time, you are ready for rolling out. I like to roll mine out into rectangular shapes as I have rectangular trays to cook them on.
- Split the dough in half to make two bases.
- Roll out the dough with a rolling pin - approximately 2mm thick (no need for flour, as it shouldn't stick)
- Remove the dough using your rolling pin and place on your trays (I place the dough on baking parchment - just in case)
- Finely spread out the tomato sauce and arrange your mozzarella with the rest of the toppings to follow.
- Cook in the oven for approximately 12-15 minutes.
I like mozzarella, cheddar, peppers and basil on my homemade pizzas, but let us know in the comments what your favourite combinations are!