Putting it here so I can find it again 😉
300g strong white flour (bread flour)
1 sachet of dried yeast
Dessertspoonish of sugar
Dessertspoonish of salt
Mix into a dough with warm water, about half a pint possibly. I do it by eye. So put a little warm water in, mix it round, keep adding a bit at a time til all the flour is mixed in without the whole lot having become sticky. It’s easier to add water slowly than try and unsticky it with flour after, but either would work! Have you made bread before – not sure how much to explain this bit! Once it’s mixed then tip it out onto a floured surface and kneed it for a couple of minutes til its smoothly mixed and no lumps. If it’s really hard to kneed you might need a drop more water.
Leave it to rise somewhere warm (we stand ours in the oven vent in the bowl with a lid on if we’re in a hurry) for at least half an hour, but longer makes it better. The more it’s risen the more springy it is making the pizza.
Once it’s risen (should double in size – make sure the bowl is well floured or you won’t get it back out again!) tip it out and kneed it again, getting the air out. Then roll it out – should roll out to an oval roughly the size of your oven shelf. Put it on oiled tin foil. Cover all base with tomato puree then add toppings and grated cheese. Bake in the top of the oven that’s been preheated on GM9 or very hot (can’t think what it is in C) for about 10-15 mins. It’s done when the cheese browns.
Comments
8 responses to “Kath's pizza recipe”
Ooh lovely, thank you for that my kids love pizza. How many/how big a pizza does that make?
Jax- are you sure it’s a dessertspoon of salt??????
That makes a pizza that covers one of our oven shelves and is quite deep (must be 10 – 11inch diameter) or two slightly thinner ones…
Heather – it’s Kath’s recipe, I cut and pasted it from a mudpud post so that I wouldn’t lose it. I don’t think I put a dessertspoon in quite, but it didn’t seem overly salty. Kath?
What you have published ® Kath’s© Pizza© Recipe©?
We will be getting letters from her Intellectual Property ©lawyers!
LOL, modified from a Jamie Oliver recipe I think! Anyway, salt isn’t crucial in amount. I use a spoon we eat cereal with (no idea of its exact capacity) and do a roughly just under level spoonful-ish – is that precise enough? You could put less in and it would be slightly blander, better to have less than too much. It amply feeds 2 adults and a 6yo at our house, especially with side salad. If you roll it out round, it prob won’t fit in your oven though, ours needs to be kind of /oval oblong to fit on the shelf, and then it’s fairly deep pan.
coo, we eating Jamie Oliver food? Wow…
you can always use this: http://rosiesrecipeoftheday.blogspot.com/2005/02/come-and-join.html
I have Jamie book, but use breadmaker for pizza (when its not of the frozen variety- yuck, I know, but hey…)
You didnt put any oil into the mix. Generally when making bread you use a little fat or oil, it gives a slightly smoother texture, makes it easier to mix up (that sticky stage!) and helps preserve the bread. Of course when you are making pizza base the dough wont be hanging around will it! However a little olive oil can boost the flavour.
Now as to salt. You must have some or the yeast wont grow but too much and you kill it. Packet yeast is quite resiliant so you could make dough with that much salt but most folks would find it quite salty. My favourite way of making pizza dough is to throw in a large handful of mixed italian herbs so the dough is speckled. Tastes great!
Enjoy the cooking, only wish I could get in a kitchen from time to time.