Hey everyone, It’s Jason coming at you with a pizza recipe fit for the student and family party alike. Let’s make a start shall we.
- 450g of strong white flour (Bread flour will give it a crispier crust but I didn’t have any).
- 190 ml of warm water.
- 7g of dry activated yeast (1 standard sachet).
- 2 tablespoons of oil.
- 2 teaspoons of salt.
- 1 teaspoon of sugar.
Step 1-couldn’t be simpler: Add the 7g sachet of yeast into the warm water and leave for roughly 5 minutes to reactivate. If the yeast hasn’t fully dissolved after the 5 minutes, just give it a quick stir around to make sure it has all dissolved. Into you preferred mixing bowl; pour the yeasty, watery mixture into the bowl. Sieve in the dry mixture of the flour, salt and sugar as well as adding the oil. If you have a machine you can leave it on the low/medium setting for about 10 minutes, if you don’t have a machine you can just as easily do this process with your hands; just make sure it’s all incorporated together to form a stiff and elastic dough. Lightly oil a separate bowl and, after formed, place your little dough bowl in there; making sure it gets a light covering of oil. Place some plastic wrap or cling film over the bowl and leave it to prove in a warm place for about 1 and a half hours. My preferred method of proving the dough is sticking on a movie and just having the bowl in your lap with your arms around it…don’t judge me if it works.
Once proved it should double in size; you’ll only need half for one pizza. Flatten the dough out or spin it or roll it out, whichever way you want to get your desired thickness and shape. After this, just set it aside for now. Because now we move onto the topping.
As pizza is one of the more versatile party foods; your topping can be anything you want it to be from hot Jalapeño to original plain cheesy to…I don’t know, Hawaiian…maybe not. Really, pineapple on pizza? Eat what you want to eat, If that’s what you want; go for it. :). Anyway, for my pizza I’m using:
- Sweet red peppers
- tomato purée
- Selected meats of chorizo and black pepper salami.
- Preferred Cheese (s), in this case Welsh mature cheddar and grated mozzarella.
- Half of a green pepper, sliced thinly.
For the sauce, get the tomato purée and water it down a little with a few splashes of water and you can add whatever else you want in it. I added a splash of dark soy sauce, this juts gives it an extra smokiness to the base.
The rest you can tear up all over and place all over the pizza base. This then goes into the oven at 200-220 C for 10 to 15 minutes.
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But for now, Byeee everyone – Jason.