Family Pizza

Simply Italian

Posted by Penguin

About

This recipe is super-simple and works really well with an outdoor pizza oven or a regular kitchen oven. Miki’s favourite toppings are mushroom and onion; Emi likes mascarpone, sliced cherry tomatoes and rocket; and Romina prefers ham and sweet chilli peppers.

Serves: 4
Preparation time: 30 minutes
Resting time: 30 minutes–1 hour
Cooking time: 15 minutes

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You Will Need (13 things)

  • for the dough

  • 7 g Quick-acting Yeast or 30g fresh yeast
  • 1 tbsp Caster Sugar
  • 500 g Tipo '00'flour , plus extra to dust
  • 1 tsp Fine Salt
  • 2 tbsp Olive Oil , plus extra to grease

  • for the topping

  • 400 g Tin good-quality plum Tomatoes
  • 1 tbsp Olive Oil
  • 1 tbsp Dried Oregano , plus extra to serve
  • 1 tsp Fine Salt
  • ½ tsp Peperoncino or Cayenne Pepper
  • 200 g Freshly grated Mozzarella Cheese plus toppings of your choice – it’s important not to overload the pizzas, so stick to a maximum of 3 toppings per pizza

Steps (5 steps, 30 minutes)

  1. 1

    To make the dough, dissolve the yeast and sugar in 250ml
    warm water and allow to rest for 5 to 10 minutes. (The yeast
    should make the water froth and bubble, but don’t worry if
    it doesn’t happen.)

  2. 2

    Mix the flour and salt together in a bowl. Using a fork, mix
    in the yeasty water until it starts to form a dough. Add the
    oil and bring together into a smooth dough.

  3. 3

    Turn the dough onto a floured surface and knead until it
    has an elastic, smooth texture – time to give your arms
    a workout! If the dough sticks to your hands, add a little
    extra flour. Place the dough back into the bowl and cover
    with a damp tea towel. Leave in a warm spot for 30 minutes
    to 1 hour, until it has doubled in size. Meanwhile, preheat
    the oven to its maximum temperature, 250˚C/480˚F/gas 9.
    In a food processor, blend the tomatoes with the oil,
    oregano, salt and cayenne pepper. Get the mozzarella and
    your choice of toppings ready and grease 4 baking trays
    (approximately 35cm x 25cm) with a little oil.

  4. 4

    When your dough is ready, divide into 4 tennis-ball-sized
    amounts and mould until smooth. (If not using immediately,
    cover with cling film or a damp tea towel for up to 2 hours.)
    On a floured surface, roll each of the balls of dough to fit the
    baking trays. The dough should be quite thin – about the
    thickness of cardboard. Transfer the pizza bases to the trays.
    Place a ladleful of the tomato sauce in the centre of each
    base and spread towards the edges, leaving a 1cm edge
    for the crust to form. Sprinkle each pizza with grated
    mozzarella and your choice of toppings.

  5. 5

    Place in the hot oven and cook for 10 to 15 minutes until
    the base is cooked and golden. Serve, sprinkled with a
    little oregano.