Well it’s my time in the Kitchen again. We will be having these this evening.
I begin with a simple dough made in a bread machine.
Dough for Pizza base
Oil 1 tbsp
Salt 1 tsp
Strong white bread flour 225g
Caster sugar 1/2 tsp
Easy blend yeast 1/2 tsp
The dough is mixed and warmed in the bread machine for 90 minutes after which it is ready to use.
The dough is split in two halves on a mat scattered with semolina, to prevent sticking.
The pieces are flattened and stretched to make two circles about 20cm, 8" across.
These pieces are covered and left to stand for around an hour.
Once the hour is up a little oil is poured into a cast iron pan (though any frying pan would do).
The oil is heated and one of the pizza bases is lowered gently into the pan.
When the bottom has firmed up the base is turned over. It is turned and heated until top and bottom are just lightly browned.
This base is put to one side to cool and the other is prepped in the same way.
Once cooled down a bit we start to decorate the pizza. Tomato puree is spread over each base.
Oregano is scattered over.
Pepperoni was arranged next.
Some grated cheese was spread.
Followed by halved cherry tomatoes, feeling peckish yet?
Then it was olives , more cheese and mozarella. Can’t wait for tea time.
Finishing off with some seasoning and a splash of olive oil.
The two pizzas are baked at 200°C fan, for 20 minutes until golden, well risen and the cheese is bubbling.
I don’t think the picture does it justice. It was layers full of flavour. A meal fit for an Emperor.
We’ve made these many times, they are enjoyable, economical and versatile. The dough is enough to make two 8 inch pizzas or one larger one. Sometimes we make two with different toppings on each. I suppose you could freeze the bases but we always eat them the same day.