After pasta on Friday Alberto and I both decided to go for home made pizza on Saturday evening. I know that I’ve recorded my pizza recipe before but it’s always worth recording, if for no other reason than the fact that it looks good in the picture.
You can top the pizza with whatever you like and I do have a tendency to rather overload it. This one had loads of stuff on – proscuttio, chorizo, cooked turkey breast, bacon lardons, mozzarella, stilton, Parmiggiano, asparagus, red pepper, spinach, red onion and cherry tomatoes, all on a green pesto base.
I always cook my pizza on my fantastic pizza stone and I really recommend getting one – it certainly helps to make the base lovely and crispy.
For the dough:
125g of strong white bread flour
½ a teaspoon of fast acting dried yeast
½ a teaspoon of salt
1 tablespoon of olive oil
Approximately 100ml of warm water
Pre-heat the oven to 200 and heat the pizza stone for at least half an hour.
Place the flour, yeast and salt in a bowl. Make a well in the centre and add the olive oil. Then gradually mix in the water a bit at a time, whilst mixing together, until a soft dough is formed.
Turn the dough out onto a lightly floured surface and knead lightly for a couple of minutes until the dough is smooth and elastic.
Place in a lightly oiled bowl, cover with a tea towel and set aside to rest for at least 5 minutes.
When the dough is rested and the pizza stone is hot turn the dough out on to a lightly floured surface and start to stretch it out into a circular or oval shape. It can be a bit tricky to try and keep the base an even thickness all the way through and occasionally a very thin bit or a tear will occur but you can simply pinch it back together. Once the base has started to take shape I always transfer it to the hot pizza stone whilst I do the last bit of shaping.
Top the pizza as you like and cook for 12-14 minutes.
Delicious! I had mine with a little gin and tonic…