Nothing beats a gorgeous pizza, especially when its home-made with fresh ingredients !!
And how could you say no to this???
Homemade pizza sugo and base , mushrooms, bacon, salame and mozzarella, a bit of basil and ooooohhhh parmesan.
I know I have done the non-Italian thing of over doing the toppings but I promise I have spread the toppings out:)
Now I know you are going to want to make this!!
And lie back and dream of Napoli!!
So without further ado, let’s get yeasty!!
You will need ……
3 tsps dried yeast
Pinch of sugar
1 & 1/2 cups of warm water
1/2 cup of Olive oil
Pinch of salt
4 &1/2 cups of Strong bakers flour.
Mix yeast and sugar into the warm water .
Stand for 10 minutes until frothy.
Pour Olive oil into the water mix and combine well.
Place all dry ingredients in a bowl and add in the water/oil/ yeast mix.
Combine well and knead until smooth, about 8-10 minutes.
Place dough in lightly oiled bowl and cover tightly and leave for 60 minutes.
Turn Pizza out on lightly floured board/ bench and shape your dough with your hands or a rolling-pin.
I made two pizzas from my dough , two rectangle pizza about 40cm x 25cm, so not small!!
This dough freezes well too, so you could roll them out and freeze!!
Place dough on tray(as I did or on a pizza pan or peel and allow to sit for 30 minutes.
While it is resting, I usually make my sugo, which varies every time!
This time, I used a can of chopped tomatoes, garlic, basil and a pinch of sugar..
I reduced it down and let it cool:)
When the pizza dough is ready, preheat the oven to 240 celsius.
Put your sugo on the base of the pizza and whatever toppings you fancy .
Place tray with pizza or pan into the oven and bake until golden brown.
Bake 25-35 minutes dependent on your oven and your size of the pizza.
If you use a stone, put it in the oven about 60 minutes before baking.
When baked , remove from oven and slice and ENJOY, ENJOY, ENJOY, while hot:)
Or if you are able, keep a slice or two for lunch or midnight snacks!!
Kids like making pizza too, especially putting the toppings on 🙂