PIZZA is high on favourite food lists, especially with families, and when done well, it can taste amazing. But why choose shop-bought when it's so easily made, ideal for a quick weekend treat when everyone wants to sit back and relax.
The secret to good pizza at home is in the dough. I recently installed a pizza oven in the back of my 4x4 to use for the cookery school in outdoor spaces; I plan to do a lot more with this in the spring so keep your eyes peeled.
PIZZA DOUGH
(Makes 4 Pizzas)
500g 00 flour with a high gluten content
5g fresh baker’s yeast
300ml water, cold
15g table salt
Method:
Pour some flour on to your work surface and make a well. Place the yeast in the water and pour slowly into the well. Bring the walls of the flour to the water a little at a time until it creates a mixture that's similar in consistency to custard. Add the salt and remaining flour, then mix together until it becomes a sticky dough. Knead for 15 minutes.
Cover and leave to rest for 10 minutes; knead again for 30-60 seconds.
Divide the dough into 200g balls and leave to rest for eight hours minimum (and no longer than two days) in a sealed container or baking dish dusted in flour, covered in cling film. The dough should double in size while it is resting.
Scrape the dough out of the container with a plastic spatula and dust with flour. Make the dough into a round shape and place on a floured surface. Press out the ball with your fingertips from the centre towards the outer edge then press the palm of your hand into the centre, pressing the dough flat – it is normal for the edges to be bubbled. Next, stretch the dough as far as you can without tearing it.
You should end up with a flat, thin dough around 10 inches in diameter that is thinner in the middle with a slightly thicker rim.
TOMATO TOPPING
3 tbsp olive oil
1 onion, fine dice
1 clove garlic, fine dice
800g tinned tomatoes
300ml water
Sea salt
Black pepper
2 stalks fresh basil, destalked
Method:
Heat three tablespoons of olive oil in a pan. Cook the onion and garlic gently until translucent. Add the tomatoes and water, season with salt and pepper and bring to the boil. Reduce heat and cook for at least 30 minutes. Add the basil leaves and remove from the heat. Blend to the consistency you require,.
PIZZA MOZZARELLA
1 ladle of tomato sauce
125g mozzarella cheese, sliced
1 tbsp extra virgin olive oil
1 pinch of dried oregano
1 handful of fresh basil leaves
Method:
Preheat the oven to 220C. Roll out a ball of pizza dough as described to your desired size. Spoon on a ladleful of tomato sauce and evenly distribute across the dough. Place the mozzarella over the base then drizzle with the olive oil. Garnish with the oregano, place on a baking tray and cook in the oven for 10 minutes, until the edges turn dark and the mozzarella is melted. Scatter with the basil and serve.
Niall is supporting the Irish News Food Champions Awards, our readers' poll being held in partnership with Food NI and Henderson Foodservice, BD Foods & Foodco. Nominate your food champion at irishnews.com/food/ by December 6 for a chance to win a meal on us at your favourite restaurant.
