Is there anything better in life than a super thin and crispy pizza? The correct answer to that question is no.
Not to offend anyone here, but I just don’t trust people who don’t like pizza, because I don’t understand how you could dislike all that hot tomatoey, cheesy goodness. I barely trust people who would order a deep / stuffed crust barbecue sauce covered monstrosity over a classic Italian base Margarita (I’m looking at my brother here). Those people annoy me almost as much as the “Pizzerias” who put options like that on the menu.
Anyway, this isn’t about me, this is about pizza. Actually, this is about pizza dough, and all the wonderful things you can do with a little flour, water and yeast.
The recipe below is for enough pizza dough to make approximately five good sized pizzas. Alternatively you can do what I did (which I highly recommend) and make three pizzas, two mini garlic breads, dough-balls and breadsticks (carbs on carbs on carbs on carbs, Italian food is great!).
Once you’ve made this pizza dough, you’ll never go back to shop bought pizzas or pizza bases. This recipe is simple. Apart from proving the dough for an hour, it really isn’t time consuming at all, and it makes the crispiest, tastiest pizza crusts… trust me!
The first part of this recipe is for the dough. The second part is a few simple recipes to show how versatile this dough recipe can be, first is a quick recipe for a simple Margarita, then Rosemary garlic pizza bread, and finally deliciously doughy dough-balls and bread sticks.
For the dough
- 500g of Italian ’00’ flour
- One 7g packet of fast-action yeast
- 1/2 tsp sea salt
- 1 tsp caster sugar
- 2 tablespoons olive oil
- 325ml cold water
- Sieve the flour into a large mixing bowl
- Make a well in the middle of the flour
- Add the salt, yeast and sugar to the well, be careful to put them in different places, you don’t want to kill the yeast.
- Add the olive oil and the water
- Mix together with your hands and gradually begin to knead the dough
- When you have a satisfactorily smooth and springy dough, seal the bowl with clingfilm and leave to prove for an hour.
For the pizza
- Tomato Passata
- Mozzarella cheese
- Fresh Basil
- Olive oil
- Black pepper
PREHEAT OVEN TO 250˚C
- Weigh out the pizza dough, a good sized pizza for one person will be approximately 140 – 160g of dough.
- Roll each of the weighed pieces of dough into smooth balls
- Lightly flour a clean surface
- Firmly place the ball of dough on the surface, pat down and roll out to the desired size and thickness with a rolling pin
- Pat the excess flour off the dough before placing on a large pizza tray
- Once the dough is on the tray add your toppings, evenly spread a thin layer of approximately 2 tablespoons of passata onto the pizza. Roughly break off chunks of mozzarella (using about half a ball in total) and dot the cheese over the passata. Drizzle with olive oil before putting in the oven for 5 minutes or so, or until golden around the edges.
- Once cooked, add a few fresh basil leaves, and season with a little salt and pepper. Delicious.
For the rosemary garlic pizza bread
- Garlic – crushed
- This recipe requires a little preparation
- First bake the rosemary on a baking tray on a medium heat for a few minutes. Remove from the oven and allow to cool before removing all of the leaves. Set aside.
- Now, soften some butter, you won’t need more than 50g.
- Crush 2 cloves of garlic and add to the butter, mix well.
- Prep the pizza dough in the same way as for the pizzas, although you’ll want smaller balls of dough.
- Once the dough has been rolled out, place on a pizza tray and score three parallel lines through the dough, this will stop the base rising too much.
- Place in the oven for a few minutes
- Once golden, remove from the oven and paint with the garlic butter, sprinkle with rosemary and season with a little salt and pepper. This will be the best garlic bread you’ve ever made, maybe the best you’ve ever had!
For the dough-balls and breadsticks
- This recipe requires no further ingredients, simply roll any left over dough into small, even balls or using your hands and the floured surface, into long sticks
- Place on the pizza tray and bake for a few minutes
- Enjoy with a little balsamic vinegar or some of the garlic butter left over from the garlic bread!