We’ve been searching for the best homemade pizza recipe for years and i think we’ve finally cracked it. Not only does homemade pizza make me feel less guilty about this as a dinner choice it also produces substantially less packaging than ready-made pizza.
Making the base
- 225g ’00’ flour (pasta flour)
- 225g plain flour
- 1 teaspoon of salt
- 15ml of olive oil
- 15g active yeast, which we ‘activated’ in 150 warm water and 1 teaspoon of sugar
- approx 100ml of water
Activate the yeast as stated on the yeast packet. This typically takes 15 minutes. (You can skip this step if you’re using fast acting yeast)
Mix together the plain, 00 flour and salt (and yeast if you’re using fast-acting yeast). The pizza base is even nicer with only 00 flour but it makes it more expensive and we found the 50/50 mix is fine.
Add the yeast mixture to the flour / salt mixture. Add the olive oil and enough water to bring mixture together. I’ve found that this is approx 100ml but test as you go.
Mix everything together with a wooden spoon or by hand until it starts to come together and away from the bowl.
Turn the dough out onto a floured surface and knead for approx 5 minutes. Place the mixture back in the bowl, cover with damp teatowel or plate, and place in a warm spot to prove until it doubles in size – typically 60-90mins. If it’s cold you can prove the dough in an oven that’s been switched to 150 degrees celsius for 60seconds.
To cook your pizza you’ll need to pre-heat your over to its highest setting, which takes a bit of time so i’d suggest turning your oven on approx 10-15 minutes before you start rolling out the pizza bases. Also place the baking sheet, pizza stone or pizza base that you’re using in the oven as it pre-heats.
Once it’s been proven, knock the pizza dough back to release the air and divide the mixture into two or three pieces and roll each piece into a ball. If you divide into two rather than three you’ll get a thicker base. (You can freeze the mixture now if you want the pizza base for another day.)
Roll each ball out on a floured surface until 1/4″ thick and approx 300mm x 300mm. When the oven has reached the highest temperature, remove the preheated baking tray, pizza stone or pizza tray, sprinkle some polenta, semolina or flour onto it and place the pizza base on top.
Making the Pizza
Spread tomato paste on the base. We’ve found passatta too runny and tomato puree too concentrated but the tomato paste, which we got in an asian market, appears to be the best.
Sprinkle on cheddar cheese, pepperoni, oregano and mozzarella – or your topping of choice. Careful of too many raw vegetables as they can make the pizza wet!
Place in the oven for 10 minutes.
PS – See our recipe for homemade mozzarella too!