One of the things I look forward to each year on my birthday is the annual pilgrimage to my favourite wood fired pizza restaurant. Close to where I grew up, my family and I head over to enjoy the delights of the homemade dough, sauce and quality ingredients. My favourite is the margarita, simple, but amazingly delicious when done well, and oh boy is it done well!
Committing to the DIY theme, we wanted to present you today with a recipe for you to prepare from scratch. It may seem like a daunting task, I avoid making dough when I can too, it is actually quite easy and only really requires your time to get it right. Any chance I have to bring my favourite kind of pizza into my family home is one I just can’t pass up, so hopefully you will enjoy it just as I have.
Here are your ingredients:
- 875g of “OO” flour, this is highly refined flour that will give your dough a smooth consistency
- 1.5g of fresh yeast
- 500ml cold water
- 25g of salt
- 2 Tblsp olive oil
- 400g GOOD QUALITY Italian tinned tomatoes
- A big pinch of salt
- A handful of fresh basil
- a little grated parmesan
- 375g of fior de latte cheese (mozzarella will also do but this cheese is best)
- olive oil
- fresh basil (approx. 4 leaves for each pizza)
To make the dough, I use an electric mixer, but you can also use your hands by following these instructions. In your electric mixer with a paddle attachment, stir together the flour, salt, and instant yeast. Use your dough hook and slowly add the oil and cold water until the flour is absorbed. Do this for roughly 5 minutes at medium speed until dough is mixed and sticky.
Sprinkle flour on a board and place dough on top. Cut into 4-6 pieces (depending on how many pizzas and how big you want them). Sprinkle more flour over the dough and shape into balls. Place on tray, leaving room, and cover with cling film. Leave at room temperature to prove for at least 24 hrs.
When ready to make, place dough on floured surface and gently press dough flat. Preheat oven to the highest temperature, placing a pizza stone on the lower part of the oven if you have one. Meanwhile, toss your pizza bases to get a good base. Top it with sauce and toppings of your choice, transfer to the stone and cook for approx. 5-8 minutes. Voila delicious homemade pizza!
Sarah works in marketing for Trupp Cooking School; where you can learn to cook like a pro.