I have always been a fussy eater and whenever I would say “I don’t like pizza” to my fellow peers I would find them in utter shock/dismay. For a long time I didn’t like pizza after tasting the likes of Pizza Hut, Domino’s or Pizza Haven (R.I.P) and the stale base and almost pure sugar tomato sauce of the generic supermarket branded pizza didn’t suffice either. My Mum first introduced me to homemade pizza when I was around fifteen and I haven’t looked back since (probably only having takeaway pizza once or twice in six years)! The opportunities are endless when creating your own base; you can add an array of spices, herbs – or even caramelized onion into the actual base of the pizza. That’s right; a caramelized onion pizza base… Let that sink in. If that hasn’t convinced you then I don’t know what will.
This recipe is from one of my favourite baking books “Margaret Fulton – BAKING” with a few tweaks here and there. I have given a full recipe here but when making this I halved the recipe so there would be enough for two rather than three – I also rolled it out a lot thinner because I’m greedy and need all of the toppings.
Makes enough for 3-4 people (or two greedy people -aka everyone)
1 1/2 tsp of dried yeast
1 cup lukewarm water
3/4 tsp sugar
3 Tbsp olive oil
3 cups of plain flour
1 1/2 tsp salt
Begin by sifting your flour and salt in to a medium to large size bowl once sifted create a little well in the centre.
Add the yeast and sugar in the centre and pour the lukewarm water on top and leave to sit for 5-10 minutes.
Once the yeast mixture is foamy add 2 tbsp of the olive oil in to the mix and begin bringing your mixture together. I used a wooden spoon for the initial mixing and switched to my hands as you can get a better feel for the dough that way.
Once the dough has come together; lightly dust a clean service and begin to knead your dough using the same method show below in GIF (yes those are my chubby arms!)
Knead for a good 8-10 minutes until the dough is super smooth and elastic-y. Shape into a ball, using the 1 tbsp of olive oil grease a clean bowl (make sure you get around the sides of the bowl!) and place your ball of dough in. Cover and leave in a warm place for an hour or until double in size.
Once doubled in size knock back the dough by punching/pressing down on it to get rid of the air bubbles.
And wallah! Your dough is ready to use; lightly flour a clean surface and using a rolling pin roll into a circle that is around 1cm thick. Place anything you want on top (the sky’s the limit)!