Living in a small village has advantages and disadvantages and one of the down sides is the lack of take-out. We do have a pizzeria in the next village, but by the time we drive over there, wait for the pizza to be made (as we can never remember where we put their telephone number) and drive home, I can make pizza. And most of the time (to blow my own trumpet for a moment) it tastes better.
The recipe is one that I use for making white bread – from Mumsnet recipe pages. I can make a large family pizza and still have enough dough left to make a small loaf or a couple of baguettes.
If you have a food mixer, then chuck the ingredients in and whizz around until well mixed. Or if doing by hand, put dry ingredients into a bowl, make well in the centre and slowly add the water until the dough comes together. You are looking for the dough to be non-sticky and smooth. Roll out the pizza dough as thin as you can manage, using flour to stop it sticking to the worktop or the rolling pin.
Then spread with tomato puree or pizza sauce (you can buy tinned sauce with herbs added) and add whatever toppings you like. This one was with salmon and fresh spinach on one side, mushrooms and ham on the other. Sprinkle grated cheese on top. (Pretend you don’t see the packet of pre-grated cheese, I know that some people frown upon using it).
Bung it into oven for 15 – 20 minutes. Voila!
700g (1lb 8oz) strong white bread flour
1 level tsp yeast (I use the instant stuff)
425ml (15 fl oz) warm water (if you can’t hold your finger in it for a count of ten it is too hot)
1 tsp sugar
1 tsp salt