- Makes 2 large pizzas - Ready in 2 hours 30 minutes to 4 hours 30 minutes (depending on rise time) -
***I'd really suggest investing in two of these Eco Living reusable silicone baking sheets if you make homemade pizza regularly, they make the process SO much easier***
Gather together for two large pizza bases…
275 ml warm water (NOT hot water or you will kill the yeast).
1 tsp sugar.
1.5 tsp (7g) baking yeast.
1 tbsp olive oil / rapeseed oil.
325g strong white flour ('strong' flour is made from wheat varieties that are naturally high in gluten, so it makes stretchy dough).
75g strong wholemeal flour (if you don't have any strong wholemeal flour, then just add more of the strong white flour - but the dough tastes a lot nicer with the wholemeal flour included - don't add too much wholemeal flour though or the pizzas taste too 'healthy').
1 tsp salt.
Up to 10 tbsp plain flour (to dust with).
Plus, if you AREN'T using Loyd Grossman pizza sauce - which is already quite oily, use 2 tsp of oil to brush onto the pizza bases (1 tsp per base), before adding toppings.
Plus, your chosen topping...
*These quantities cover the two large pizzas, so 1 ball of mozzarella per base, 1/4 of the 350g Loyd Grossman jar per base - freeze the remaining half a jar for the next time you make pizzas, it defrosts fine in the microwave. Unused pineapple chunks (if you can only get them in a large tin) freeze-and-microwave-defrost well too, but do slice the chunks up first*
1. Cheese and Tomato *vegetarian*
150g / 6 generous tbsp of pizza sauce from a jar (we favour Loyd Grossman's pizza sauce, although I don't know how he got from showing TV viewers around celebrity homes to developing the best pizza sauce!?).
2 tbsp of tomato ketchup (mixed into the pizza sauce).
2 balls of mozzarella (torn up).
or
2. Ham and Pineapple
150g / 6 generous tbsp of pizza sauce from a jar (we favour Loyd Grossman's pizza sauce, although I don't know how he got from showing TV viewers around celebrity homes to developing the best pizza sauce!?).
2 tbsp of tomato ketchup (mixed into the pizza sauce).
2 balls of mozzarella (torn up).
200g small can of pineapple cut up into thin chunks (if you buy a can of ready-cut pineapple chunks, it's still best to halve them ).so the chunks are less 'chunky'.
200g / 2 big handfuls of chunky cooked ham (torn into pieces).
or
3. Fig and Ham - as above but add thinly sliced fresh figs (with skins still on) instead of pineapple.
Serve with…
Green salad leaves (rocket / baby spinach / watercress).
Get cooking…
1. In a jug, mix the 275ml of WARM water, the 1 tsp of sugar, the 7g of yeast and the 1 tbsp of oil. Mix and allow the yeast to warm through and activate for 5 minutes.
2. Into a medium-large bowl (preferably the bowl of a food mixer with dough-hook attachment, if you have one) measure the flours (325g strong white and 75g wholemeal).
3. Add the 1tsp of salt to the flours. DON'T FORGET the salt! Mix well.
4. Once the yeast has had its activation time, pour the watery yeast into the flour mixture, and stir with an oiled spoon until the flour is just combined.
5 (a). Either, clear a space on your worksurface, clean and dry it and dust the surface with 2 tbsp of plain flour (I usually use plain flour for dusting, regardless of whatever flour I've been using in a recipe). Tip the dough out onto the prepared worksurface. Clean and lightly oil your hands (remove any rings from fingers) and knead the dough (squash and stretch and squeeze it) for 2 minutes - just until the dough is smooth. Put the dough back into the bowl to rise.
5 (b). Or, knead the dough in a food mixer with a dough hook attachment for 2 minutes.
6. Cover the bowl containing the dough with a wet tea towel (don't let the tea towel touch the dough or it will get messy) and leave the covered dough to rise for 2 - 4 hours in a warm place (depending on when you want to use it). The longer you leave it the 'puffier' your pizzas will be. So if you want thin and crispy, bake sooner rather than later.
7. Once you are nearly ready to bake, fetch two large baking trays and measure out two rectangles of baking paper (one for each). OR invest in two of these Eco Living reusable silicone baking sheets if you make pizzas regularly ****these silicone sheets have revolutionised pizza making for me as I can roll out the dough easily on them, they are robust enough to transport the topped pizzas to the oven on without needing an extra board under and they air the pizza once cooked as they have tiny holes in***. Then take the baking paper / silicone sheets OFF the trays, dust the paper / silicone with 1 tsp plain flour each and set these liners aside.
8. Now turn the oven to 260 C (240 C fan) or Gas 10 and put the two large baking trays (unlined at this stage) into the oven to get REALLY hot.
9. Dust the risen dough with 2 tbsp plain flour and divide the risen dough into two equal portions - this will flatten it rather a lot, which is fine. Dust the top of each dough portion with 1 tbsp each more of plain flour.
10. On the floured greaseproof paper you have just measured (or better still on one of the floured silicone mats you have invested in) roll out the dough portions one at a time (adding more flour as needed, as the dough will still be sticky in places). Use your fingers and palms to stretch and squash the dough, then use a floured rolling pin - and finally scissors to finish off creating the large heart shapes (trim as necessary and use the trimmings to fill in the curvy parts). You can leave the very edge of the crust slightly thicker if you want to, to help keep the toppings on the pizza.
11. Roll out and shape the remaining dough on the second pre-cut greaseproof paper rectangle / silicone mat.
12. *IF you AREN'T using Loyd Grossman pizza sauce - which is already quite oily - brush the two bases lightly with oil (1 tsp per base), this stops the toppings making the bases soggy.
13. Then cover the bases with your chosen toppings, spreading the toppings right to the edge. DON'T be tempted to add extra tomato-ey sauce (the recommended 3 generous tbsp of sauce per pizza is enough) or extra cheese (as 1x125g mozzarella ball per pizza is enough) or the bases won't cook through before the tops burn.
14. (a) Either, remove the VERY HOT pre-heated trays from the oven (only briefly) and slide the silicone mats and pizzas effortlessly onto a tray each, before quickly putting the trays back into the oven.
14. (b) Or, faff around balancing the greaseproof paper squares on wooden chopping boards then try to slide them onto the VERY HOT oven trays without burning yourself and without letting the pizzas fold up / drop off - good luck! This is why I invested in the silicone mats!
15. Still at the highest temperature setting, bake the pizzas in the centre / top of the oven for 10 - 12 minutes (keep checking through the oven window after 10 minutes to see that they are not burning - especially the top one- but don't keep opening the door or the heat will escape).
16. Do NOT add any fresh herbs or salad leaves as toppings until after removing the pizzas from the oven, or they will be cremated by the heat.
17. STRAIGHT AWAY transfer the pizzas onto a wire rack each to allow air to circulate under them, whilst they cool, so they won't go soggy. If you have used the silicone mats, then just put the pizza and mat on the wire rack (as the mat has tiny holes in). If you have used greaseproof paper then attempt to remove the boiling hot pizzas off the paper before putting them on the wire rack - be careful not to burn yourself. You'll be wishing for those silicone mats now...
18. Serve the pizzas whilst hot - cut them up with scissors into wedge-shapes and serve with green salad leaves. You can re-use the rectangular baking papers a few times, so don't throw them away.
19. Enjoy!
Adapted from the 'Quick Pizza Dough' recipe by Tamsin Burnett-Hall in the Sainsbury's Magazine.