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I’ve tried numerous pizza dough recipes, and this is by far my household’s favourite. It makes two large pizzas, so you can have a mix of toppings depending on your family or friends’ preferences. I tend to make one margherita and one with a bit more of a wow factor. If the toppings I use aren’t up your street, just use the dough recipe and you do you.
1.5 cups warm water
2 packets active dry yeast (7 grams each)
¼ cup extra virgin olive oil
1 tsp salt
2 tsp granulated sugar
4 cups plain flour
1. Pour water into a large bowl, add the yeast and let stand until it goes foamy, usually about five minutes. Add in the sugar, oil, and salt; whisk. Add flour and stir; the dough should be very sticky.
2. Lightly coat another large bowl with olive oil and place the dough inside. Cover and set aside for an hour. Make sure the room you set it in isn’t too cold.
3. Flour your work surface and knead the dough for no more than one minute. Form it into a ball and let it sit for 10 minutes.
4. Decide what size pizza you want. For a thicker crust, make into one large pizza (shown in the picture above) or if you prefer your crust a bit thinner, split the dough into two. For a child's portion, this recipe makes four pizzas. It may be easier to stretch the dough with your hands.
5. Fold over the edges to form a top crust if you like. This is particularly nice if making one large, thick pizza. Move your formed dough onto parchment paper and put in the oven - no pizza tray required just put right on the rack. You'll need to bake it at 230 degrees for between 5 - 10 minutes before you chuck on the toppings. Be aware that bubbles may form a few minutes in - just reach in the oven and prick the crust with a fork to get rid of any bubbles.
5. After a max of 10 minutes, take it out of the oven and turn the temperature down to 210 degrees. Now it’s time for the toppings. Choose your own or see what I use below.
6. Cook at 210 degrees for a further 20 minutes; it may be slightly less if you've gone for two-four thin crust pizzas.
Add passata or pizza sauce, mozzarella, and a bit of cheddar before baking. Top with fresh basil leaves when it comes out.
Add passata or pizza sauce, mozzarella, a bit of feta, roasted red onions, red peppers, black olives before baking. Sprinkle rocket on at the end.
Pizza Sauce Recipe
If you fancy making your own, fry off one diced onion and three cloves of minced garlic before adding in 1 tsp basil, 1 tsp oregano, and 1 tsp salt. Add a tin of chopped tomatoes and let bubble without the lid for about 15 minutes. I like to mash the sauce with a potato masher to get rid of any large chunks.
Use the dough recipe and pizza sauce recipe as it is and top with vegan parmesan in place of the cheese. You can make this yourself by combing 1 cup raw cashews, 1/3 cup nutritional yeast flakes and 1 tsp. salt. Whizz it in the food processor until it's fine. I make up a large batch and keep it in the fridge to add to dishes when I like - it conveniently keeps for about a month!
Top Tip: This recipe freezes really well. You'll need to freeze it after you've kneaded the dough for one minute and allowed the dough to rest, before rolling it out.