There is no need to order out for a Pizza. You don’t need a pizza oven or an Italian relative. We often make Pizza on the weekend when we “don’t feel like cooking”, that’s how easy they are. You can make it in between Friday night drinks. My Margarita tastes much better than a takeaway, its minus the grease and it won’t arrive to you cold. And if you need a little more inspiration, this true story might do it for you. Years ago, I was coming home from work on the number 57 tram in Melbourne. When the tram came to a stop, I could see directly into a pizza delivery car parked outside a take away shop . I watched the delivery man place his pile of pizzas on the back seat and then I watched his little dog sniffing madly and doing a frenzied prance over them. How good is home made?
|Prep Time||1-2 hours|
|Cook Time||20 minutes|
- 7 g sachet dried yeast
- 2 cups plain flour
- 1/2 tsp sugar
- 3 to 4 tbs passata
- 250 g mozzarella cheese grated (or pizza cheese mix)
- 3 garlic cloves finely diced
- 1 small tomato
- 1 small handful fresh basil leaves
- 1 tbs olive oil
- 1 pinch salt
- 1 cup warm water
- 35 cm pizza tray
- Dissolve the yeast and the sugar in 1 cup of warm water (not too hot or the yeast will die). Cover with a clean cloth until the yeast forms a frothy top (should only take about 20 minutes.
- Sift the flour with a pinch of salt and make a well in the centre. Gently pour the yeast mixture into the well. Mix with a wooden spoon and then by hand until all the flour is combined. Turn out onto a lightly floured surface and knead until the ball of dough is smooth and without creases. This should take around 5 minutes.
- Place the pizza dough into a medium bowl which has been lightly greased with oil to prevent itsticking. Cover with a clean cloth and place in a warm position for approximately half an hour or until doubled in size. (you can leave the dough undisturbed for hours at this stage if you like)
- Pre-heat oven 200° Conventional or 180° fan forced
- Liberally grease the pizza tray with the olive oil. On a lightly floured surface, roll out the pizza dough to the approximate size of the tray (you may need to sprinkle the dough with a little flour as you go). Fold the dough into quarters and place it on your tray.
- Open out the dough firstly in half and then go the whole way. Push the dough to the edges of the tray leaving the very edge a little thicker than the main base of the pizza.
- Leave the dough for five to ten minutes before adding the topping as I find it will rise just a fraction especially around the edges for a more professional finish.
- Next spread the passata or tomato paste over the base of the pizza and sprinkle with the finely diced garlic.
- Scatter the cheese evenly (its fine to use less cheese if you don’t fancy a thick layer). Slice the tomato thinly and distribute over the cheese. Place the whole basil leaves next and sprinkle a generous amount of oregano over everything.
- Bake for 20 minutes turning pizza around in the oven after 10 minutes to keep the colour even. Remove from the oven and slide onto a large wooden board. Slice and serve.
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