Picture the scene. Sunday morning, 10am. I open my eyes, and my mind thinks of pizza. I understand that some people may class that as having a bit of a problem, but I beg to differ. Sundays are made for pizza.
The beauty of making your own pizza at home is that you can put literally whatever you want on it, and no one can judge you. I mean, I would never dream of calling up my local delivery spot and requesting a pizza with crunchy peanut butter and bacon toppings – it’s just a bit bonkers (but an ingenious idea nonetheless).
I digress, my point being making homemade pizza is so satisfying that it reaches another level of satisfaction altogether. What’s more it’s pretty simple and doesn’t take as much time to make as you would have thought. Whilst your dough is quietly proving in a warm place, you can spend the time carefully choosing all of your wonderful toppings. When it’s done I guarantee it’ll be devoured in a matter of minutes.
For the dough
- 300g all-purpose flour
- 150ml warm water
- 25ml warm milk
- 1 tablespoon (5g) dry active yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
For the tomato sauce (this sauce yields about 1 jars worth. I use it on anything from toast to pasta. Just store in the fridge for up to a week).
- 2 bird eye chillies
- 300g chopped tomatoes
- 1 garlic clove
- 1 teaspoon balsamic vinegar
- 1 teaspoon caster sugar
- 1 teaspoon dried oregano
- Small bunch of fresh basil
- Freshly ground black pepper
For the toppings
- 125g buffalo mozzarella
- Parmigiano reggiano (to sprinkle on top)
- 6 slices of prosciutto
- Red pepper, cut into strips
- Handful of rocket
- Chilli oil
Start by making the dough. In a large bowl combine the flour, yeast and salt and mix together. Create a well in the centre and add the warm water, olive oil and milk. Start stirring the water with a spoon bringing the flour in from the sides until the entire mixture has come together as a dough. Tip the dough out onto a lightly floured surface and knead for around 5 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, sprinkle with flour, cover and leave in a warm place for around 1 ½ hours.
Meanwhile make the sauce by combining all of the ingredients in a blender and whizz until smooth. Simple! This would also be a good time to preheat your oven to 200°c and place a flat cookie sheet or baking tray (or a pizza stone if you have one, you fancy thing you) into the oven.
Once the dough has doubled in size, place it on a lightly floured surface, cover with a clean dish cloth and leave to sit for 10 minutes. Next divide the ball into two. Using your hands gently pull the dough at the sides to create your pizza, just try and get it as thin as possible but don’t worry about the shape – totes rustic. Place your pizza on parchment paper, and add the sauce and toppings apart from the rocket. When it comes to cheese on pizza, less is definitely more. If you drown your dough in cheese it’s going to end up a soggy mess. Life lesson friends.
Slide the pizza onto your hot baking tray, whack in the oven for 15 minutes and mentally prepare yourself for the feast ahead. Repeat the process with the other half of your dough.
Garnish with rocket and drizzle with chilli oil to serve.
Makes two awkward shaped pizzas.