Pizza, Pizza!!

It’s not very often I share non-sweet things on here. It’s not because I don’t bake savory food, but because I don’t have the time to post everything I ever make. Which is why I limited it to the sweet stuff.

This pizza base has become a regular in our so I thought it was about time I properly shared it with you. This pizza base is simple and quick. 

The recipe makes 2 pizzas and is easily doubled. Feel free to play with your toppings and pizza shape!

Classic Margherita:

200g strong white flour, plus extra for dusting

7g fast-action dried yeast

pinch of salt

140ml warm water

3 tbsp olive oil (extra if you have it), plus extra for brushing

Prepare 2 baking sheets; brush the olive oil over each sheet and the inside of a large bowl. (about 2 tbsp of olive oil)

Put the flour, yeast, and salt in a large bowl. Make a well in the middle and add the water with 1 tbsp of olive oil. Use a large spatula or wooden spoon to bring the dough together. It will be wet or as I say sticky.

On a well-floured surface knead the dough for about five minutes, or 2 pop songs, until smooth and elastic. Place in the oiled bowl, brush the top with oil and cover with clingfilm. Leave to rise at room temperature for about 25 minutes or until doubled in size.

Pre-heat the oven to 200C/gas6

Once risen, turn out the dough and divide in 2 equal parts (as best you can). Use your hands to push each one out from the center, to create 2 round discs (sometimes oval) about 25cm in diameter. Place the pizza bases on the prepared baking trays.

for the topping:

200g passata (sieved tomatoes)

2 mozzarella balls, drained and cut into cubes or slices

a handful of grated parmesan (up to you)

4 tbsp extra virgin olive oil

8 fresh basil leaves

Salt and pepper to taste

Spread the passata evenly over the prepared dough and season with salt and pepper. Then divide the cheeses over the pizzas and drizzle over the olive oil.

Bake for 18 minutes until golden brown. Two minutes before the end of the cooking time scatter over the basil and finish cooking.
I always make a salad to go along with this homemade pizza!

See super easy! It’s also super tasty!! My girls don't like the basil leaves so I left them off. Also you can play with flavored passata. These pizzas I used a garlic and onion passata. An easy way to get yummy flavors! 

notes: You have seen this pizza here before. Italian HomeBaking by Gino D’acampo