Pizza! Who doesn’t love it? Whether Italian or American style, we all love to feast upon the salty, cheesy, gooey delight.
There’s a million restaurants and takeaways who put their own spin on it- but this is one of the best! And you can make it right at home! All you need are some basic ingredients.
The consistency and texture of the base will depend on which flour you use and how thick you decide to make it. I’ve used a mixture of strong white and whole meal flours for this base, but you can do whatever to suit your needs (you may need to alter the amount of water depending on which flour(s) you choose).
The tomato sauce is homemade, but store bought will be just fine (although the homemade one is super quick and tasty!).
When it comes to cheese, again it’s fair game! Choose what you like, although a combination of a couple cheeses is always best. I went for mozzarella to get the stringy-ness we all want with pizza, and a strong cheddar for some more flavour.
The base itself can be flavoured with whatever herbs and spices you like! I kept it simple with just oregano, but garlic, rosemary, thyme and sage all work well, and depending on which toppings you choose, compliment perfectly.
- 150g Starter (if you don’t have one, my Starter recipe is simple and you should have a thriving colony of yeasts within 1-2 weeks)
- 400g Strong White Flour
- 100g Wholewheat Flour
- 10g Salt
- Oregano (freshly finely chopped or dried)
- 325g Water
Tomato Pizza Sauce (makes enough for 4 pizzas)
- 500ml Passata
- 2tbsp tomato paste
- Half a red onion
- 2 cloves of garlic
- Olive oil
- Knob of butter
- Salt and pepper
- Cheese (I used mozzarella and a strong cheddar)
- The world is your oyster!
To make the dough, we follow a similar process we would with a basic Sourdough Loaf.
Mix the flours, salt, water and herbs in a large bowl and mix together. Allow to autolyse for 30 minutes and add in the starter.
After incorporating into the dough, allow to rest for an hour, then perform 3 stretch and folds, 30 minutes apart.
By now your dough will have been fermenting for 2.5 hours, allow to rest for another hour before placing in the fridge.
Leave the dough in the fridge for up-to 18 hours. The longer it is left to retard, the more flavourful it will become. You can skip this step and just allow to bulk ferment at room temperature for a further 3 hours.
To make the pizza sauce, heat a pan with oil and butter and sauté the finely chopped onion until a rose gold colour is achieved.
Add the tomato paste and heat for a minute before adding the passata. Add in minced garlic and herbs and allow to simmer for 10 minutes until sauce is thickened and reduces roughly by a quarter.
Taste and season appropriately, then (optional) blend with a hand blender until smooth.
(Excess sauce can be stored in an airtight container for 3 days in the fridge).
Preheat your Dutch oven or trays in the oven at 250 C for 45 mins.
Shape your pizzas on some baking paper, add the tomato sauce, cheese and toppings.
Bake for 20 minutes at 200 C or until the crust is golden brown.