Nothing says the holidays quite like pizza. I have finally decided to try what I have wanted to for ages, home made pizza dough. I used the recipe from Delia online, but I used the method that I learned when making rye bread. I’ll explain as I go, but it’s much simpler and makes sure the yeast is working correctly before wasting the flour. I used plain flour for the recipe, which gives the pizza base a fine dough rather than the heavy bready dough that really bad pizza bases have. This one is yummy. You really should use a pizza stone to bake this, which I don’t have, so I baked the base without any toppings for a few minutes, before taking it out, turning it over and dressing it, and baking it again. This makes sure that the base isn’t soggy. Of course I love thick pizza base, if you make it super thin I don’t think you’ll have the same problem. Good luck at finding the best bang for your pizza and your oven.
- 6 oz (175 g) plain white soft flour
- 1 level teaspoon salt
- 1 level teaspoon easy-blend dried yeast
- ½ level teaspoon golden caster sugar
- 1 tablespoon olive oil
To roll out
- 2-3 level tablespoons polenta (cornmeal)
- Pre-heat the oven to its lowest setting.
- Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off.
- Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn’t be any need to flour)
- Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic).
- You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with cling film that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature.
- Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet.
- The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn’t need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges.
- Using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with polenta. Now carefully lift the pizza dough on to the stone or baking sheet and cover the pizza with your choice of filling, taking it up to the raised edge.
- Bake the pizza on a high shelf for 10-12 minutes, until the crust is golden brown.