On Friday night I fancied pizza for dinner in the evening. Alberto was going out (and, in the end I influenced his decision and he ended up going out for dinner to a pizza place!) so I was only cooking for myself. There’s not really much of a recipe to detail here as you can top the base with whatever you like. I opted for 3 generous teaspoons of green pesto as a base topping instead of tomato, and topped that with a handful of rocket, some thin slices of red pepper, some slender asparagus stems, snapped in half, half a sliced red onion rings, some sliced chorizo, some torn up strips of Serrano ham, some halved cherry tomatoes, a generous helping of mozzarella chunks and finally a sprinkling of finely grated Parmiggiano Reggiano.
The dough can be made as little as 10 minutes before the start of cooking, although I prefer to let it rest for about half an hour before cooking. This also allows time for my pizza stone to warm up. If you’ve not got one I’d thoroughly recommend them, they really help to make the base of the pizza lovely and crispy.
125g of strong white bread flour
½ a teaspoon of salt
½ a teaspoon of dried yeast
1 tablespoon of olive oil
100-125ml of warm water (basically use enough to mix the dough together – add it a bit at a time and judge it as it goes.)
Pre-heat the oven to 200 and pop the pizza stone in to warm through for about half an hour.
Mix the flour, salt and yeast in a large bowl, add the oil and then stir in the warm water to made a soft dough.
Turn out onto a lightly floured surface and knead for 3-4 minutes or so until the ingredients come together and form a soft dough.
Leave to one side, cover the bowl with a tea towel and rest the dough until the pizza stone is is warmed through.
When the stone is ready, roll out the dough onto a lightly floured surface and shape into a roughly oval shape.
Place on the pizza stone and top as you like.
Cook in the oven for 12 minutes or so until the toppings are cooked and the base is crispy.