Pizza reminds me of my mum and sister always… It’s our go to remedy for heartbreak, stress, fatigue, oh and hunger too…
Although I could eat pizza anytime, making them on a Friday afternoon with kids is special…
Pizza=Love and it’s a legacy that my children have already adopted… Friday nights are officialy pizza and ice cream night!
Ingredients for 2 12″ pizzas:
Ingredients For the base:
300g strong white bread flour
200g white spelt flour
1tbsp rapeseed oil
Method for the base:
1. Add the dry ingredients to a food processor and use the dough hook attachment to mix.
2. Add the rape seed oil and 320 mls of warm water.
3. Mix with the dough hook until smooth and stretchy. It’s quite a wet mixture so it won’t form a ball. Cover with cling film in a warm place for an hour, or until the dough has doubled in size. I put mine on my plate warmer.
Ingredients for the passata:
1 large red onion
1 clove garlic
1/2 red pepper
1 tin chopped or plum tomatoes
Pinch of mixed herbs
salt and pepper to taste
glug of red wine or 1tsp maple syrup
Method for the passata:
1. Warm a couple of tablespoons of olive oil in a frying pan
2. Add the onions, garlic and red pepper and soften for around 10 minutes.
3. Stir in the tinned tomatoes and when simmering add a slug of red wine or the maple syrup, mixed herbs and salt and pepper to taste.
4. Simmer for around 10-15 mins and liquidise when ready.
Ingredients for the topping:
2 large balls buffalo mozzarella (I like laverstoke Park)
salami (I like unearthed organic) or just about anything you fancy, olives, anchovies, mushrooms, jalapeños…
Method for putting the pizza together:
1. Flour a work top generously and tip the dough out.It’s sticky dough so a good handful of flour should make it manageable.
2. Gently kneed the dough to make it manageable.
3. Cut in half and roll out each half in to a rough circle shape.
4. Lightly brush 2 pizza pans with olive oil and hand stretch the dough to the edges.
5. Spoon on the passata and cover the pizza base. Add the toppings of your choice.
6. Break up the mozzarella and use 1 ball to cover 1 pizza.
7. Drizzle olive oil over each pizza and cracked black pepper.
8. Place in the oven for 15 minutes at 200 degrees or until the cheese is melting and bubbly and the edges of the dough are beginning to brown.
This might sound like a labour of love, and if I’m honest it probably is. The sauce freezes really well though and there’s definitely enough her for 4 large pizzas. The dough freezes nicely too if you find you’re not as gluttonous as us! It’s definitely worth it so if for any reason this one doesn’t work out for you let me know… It’ll be lost in translation that’s all… If you’re a pizza lover you won’t be disappointed in these!