Ok – so this is not my recipe. I found a great long-winded recipe here that goes in to all sorts of details about water temperature and humidity. But every time I want to make the pizza I have to skim through all that and make my conversions. So here is my abbreviated recipe for 2 large pizzas:
- 1 teaspoon dry yeast
- 1 teaspoon brown sugar
- 215ml lukewarm water
- 1 tablespoon of olive oil (and a bit)
- 100g wholemeal flour
- 250g ’00’ flour
- 1 teaspoon salt
- Give yourself an hour for the dough to rise! Important information first.
- Mix the yeast and brown sugar together in a small bowl. Then add the lukewarm water. Be careful that the water really is lukewarm. It needs the warmth to activate. Mix it together with a fork so its well mixed and leave it for 10 mins. Check after 3 mins that it is beginning to foam. It won’t rise if it doesn’t foam. You might want to consider throwing it out and starting again if there is no foam after 5 mins.
- Once the yeast mixture is foamy, mix in the olive oil. Now sift the flours and salt together in a bowl. Try to use a a wide bowl as you want to make a well in the middle to pour your yeast mixture in. Once you have your well and yeast mixture in the middle, start mixing by scraping the sides off the insides of your well and into the mixture slowly. Once its all mixed turn the dough out onto a floured work surface with plenty of extra flour available.
- Now you have to knead it until it is smooth and the surface just springs back after pushing your thumb into it. If it sticks to your thumb it’s too wet and you need to add more flour. Once its good, you need to put it in a slightly floured bowl and put it in a warm place with a damp cloth over the top. If its a cold day, maybe the laundry with the dryer on is best. The guide I have taken this from says 40mins should be long enough. I’ve found I need an hour.
Once its risen to twice its size, beat the air out of it and cut it in half. Roll one half out so that it becomes fairly pizza shaped and voila – one homemade pizza base.
Less is more! Especially if you don’t like soggy pizza. Lightly cover the base with a tomato sauce. Not too much soggy ingredients. And use a pizza stone.
Smoked Salmon Pizza:
- Smoked Salmon
- Creme Fraiche
- Red Onion