I was genuinely surprised when a friend told me yesterday that most people consider making their own pizza dough a challenge and resort to buying ready-made one (or just a frozen pizza for that matter). It´s very easy, it´s highly enjoyable as the dough can smell so nice and most importantly, you know exactly what the ingredients are and so can control the amount of salt, fat etc. that goes into it.

I think what scares many people is the lack of precision when it comes to proportions. I have no idea how much of flour or water I use – I just know what the result should look like. I´ll try to work that out though.

I take:
– 1-2 tablespoons yeast powder
– some water from the hot tap
– some ordinary wheat flour (without the self-rising factor!)
– some organic wholemeal rye flour
– 1 tablespoon basil
– 1 tablespoon oregano
– 1 teaspoon coarse salt (mine includes herbs sush as rosemary)

Put the yeast in a large (preferably wooden) bowl. Add 2-3 tablespoons of water from the hot tap. Mix in some wheat flour so that the results looks like thick mud. Cover with a cloth and leave for an hour, preferably in a relatively warm place (over 20 degrees Celsius but still room temperature).

Now it´s time to prepare the dressing. I skip stuff like bacon and limit the cheese to two slices per person. My favourite dressing includes:
– tomato and onion souce (less than a cup – just enough to spread on the dough)
– one chopped courgette (minus the skin and the seedy core)
– one small tin of tuna (minus the olive oil)
– some chopped broccoli
– some sliced tomato

After an hour the contents of your bowl should smell nicely of yeast (or beer) and should have increased slightly in size. Start heating up the oven (in mine I set Mark 7 – out of 10). Gradually add more flour (both kinds), more water and the seasoning – first stiring and chopping the dough with a wooden spoon and later kneading it with at least one hand (I do it with one hand only in case I need to answet the phone etc.). For two people I end up with a ball of dough the size of grapefruit. Roll it out until 5mm thin. Transfer to a baking tray lined with baking paper – it should transfer easily, without tearing or crumbling. (Actually, instead of a baking tray, I use a lage ceramic tile laid on a roasting rack).

Spread the sauce, spread chunks of courgette and broccoli, fill in the spaces between them with tuna, cover with slices of tomato and cheese (you can add those two ingredients 10 minutes into baking). Bake for 25-30 minutes.


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  1. LFFL Says:

    Sounds great.

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