Chez Pringle, we can't get enough of homemade pizza.
It's so easy and so much tastier than shop bought. Plus, I always make enough dough to freeze so the next pizza is even easier to make!
The beauty of making your own pizza is you can literally chuck on whatever you fancy. So today I raided the fridge and added mascarpone, mushrooms, chorizo, mozzarella, basil and olives - mmmm!
To make the base, simply mix together 350g strong white plain flour, 1 tsp salt, 1 x 7g sachet of yeast, 2 tablespoons of olive oil and 225 ml of warm water. Mix with a wooden spoon or in your super duper food processor and then knead for a couple of minutes on a floured surface. The dough should be nice and stretchy. Then place your dough in a lightly oiled bowl and leave with a teatowel over the top for about an hour. After an hour, your dough will have doubled in size. Knead for a minute and then roll out onto a floured surface to make your circular pizza base. For a pizza base with extra taste and crunch, I mix 200g of strong white plain flour with 150g Allinsons seed and grain bread flour.
Once the base is rolled out, I like to bake the base for 10 minutes. I find this stops the pizza getting soggy. Try and use a pizza baking tin for best results.
Then allow the base to cool and apply a nice coat of passata followed by your favourite toppings. Drizzle a tiny bit of olive oil over the top of your toppings and then put in the oven at 200 degrees for 20 minutes.
I like to serve my pizza with my mean chips which is basically maris pipers cut into wedges and parboiled for 10 minutes. Drizzle in vegetable oil and season generously. Roast for 1 hour. And most important of all, serve in newspaper!
Enjoy peeps. x
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