Yes, it’s still raining. So the indoor makes continue. Today we have another foodie creation, pizza. It’s easy, it’s fun and it tastes delicious – so here’s how…
For our dough we follow a recipe from The River Cottage Family Cookbook. It might look like a long recipe, but it’s really just three short stages that are very easy to follow.
To make four small pizzas, you will need:
500g / 1lb 2oz Strong White Flour (bread flour) – plus extra for dusting work surfaces
2 teaspoons Salt
1 sachet Easy Blend Yeast
2 tablespoons Olive Oil
2 teaspoons Sugar or Honey
300ml Warm Water
- Put the flour, salt and yeast in a large bowl and mix together.
- Add the oil and sugar (or honey) to the warm water and stir well.
- Pour the oily water in to the flour a little at a time, working the mixture together with your hands until you get a dough that is not too dry and not too sticky.
- Flour your work surface, you are now ready to start kneading! If you have any brothers who are always telling you how strong they are, you could challenge them to knead the dough for you. Set a timer for about ten minutes, if you can manage longer that’s great. You hold your lump of dough in place with the heel of one hand, and stretch it away from you with the other. Then fold the stretched part back over on to the part your holding, turn it around a bit and repeat. When you finish your dough should be all smooth and bouncy.
- Shape the dough in to a ball then put it back in to the bowl and cover with cling film or a damp tea towel. Leave it for about an hour and a half to two hours, somewhere away from drafts that is warm, but not really hot like next to a radiator.
Ok, while we’re waiting for the dough we can make our pizza sauce (also from the River Cottage cook book.)
You will need:
1 Clove of Garlic
400g Tin Plum Tomatoes
1 tablespoon Olive Oil
1 teaspoon Sugar
- Peel your garlic, then use a garlic press or crush the garlic in to a paste with the flat part of a knife (ask a grown up to help).
- Tip the tomatoes, garlic and olive oil in to a pan. Use a wooden spoon or potato masher to break up the tomatoes.
- Add the sugar, turn to a medium heat and let the tomato sauce bubble for a while, stirring every now and then to prevent burning. After 5 to 10 minutes you will have a nice thick, pulpy sauce.
- Let the sauce cool.
You can also prepare your toppings now. We always have mozzerella, but other than that we use whatever is in the fridge. Today we had ham, sweetcorn and chicken. You can use whatever you like best.
You will need to have a really hot oven for your pizzas, we put our fan oven on 200°C, so make sure you heat it up ready.
Now it’s back to the dough:
- The dough will have nearly doubled in size, divide it in to four pieces.
- Sprinkle flour on your work surface and shape your piece of dough in to a circle…or a square…or even a cat! You can use a rolling pin if you like.
- Put a baking sheet in the oven to heat up (we needed to use two to fit all our pizzas on).
- Spread some sauce on your pizza, then add your toppings. Why not try making a face or a pattern?
- Place your pizzas on the hot baking trays (best to cook one tray at a time on the top shelf) and bake for 8 to 10 minutes until the base looks cooked and your cheese is bubbling.
Then, tuck in dude!