Who doesn’t love pizza? To me, it is Friday night food – the perfect alternative to a take away. The base is mainly store cupboard ingredients and I bet you can have this on the table quicker than a take away! I have to admit the dough is not my own, I have been making it for years and have seen no reason to amend the recipe – it is perfect. There is no lengthy rising time, this results in a slightly harder, thinner crust (which is blooming delicious!) If you want to leave it rise you can, this will result in a deep pan style dough. We prefer the ‘no rise’ version and with vegan pizzas coming it at approx £5 for a pizza for one in the supermarkets and £10-£15 at a take away, it is a recipe well worth having up your sleeve! I have included two pizza sauces, one is a very quick one and the other requires a bit of simmering. If you choose the latter, you can double the recipe and freeze some for next time.
Ingredients – makes 2 large/4 small pizzas
- 375g plain flour
- 7g quick action dried yeast sachet
- 1 x tablespoon caster sugar
- 1 x teaspoon salt
- 2 x tablespoon oil of choice – olive or rapeseed work well
- 225ml warm water (45 degree)
- Combine all dry ingredients in a large bowl
- In a jug, mix oil and warm water, mix into dry ingredients
- Pull the mixture together with your hands until it forms one large ball. If it is too dry add warm water a drop at a time. If too wet, add plain flour a bit at a time.
- Knead the dough for 3-5 minutes until a smooth ball is formed.
- Divide dough into two large pizzas (or smaller pizzas if preferred but remember to reduce cooking time)
- Top as desired and cook in oven preheated to 190 C/ Gas mark 5 for 15 – 20 minutes on a flat tray.
Original recipe can be found here: http://allrecipes.co.uk/recipe/2122/quick-and-easy-pizza-dough.aspx
Quick pizza sauce
- 1/2 cup of tomato ketchup
- 1/4 cup of tomato puree
- 2 x teaspoons dried mixed herbs
Authentic pizza sauce
- 3 x garlic cloves
- 1 x bunch basil
- 2 x tins of whole plum tomatoes
- Olive oil
- Salt and pepper to season
- Peel and thinly slice garlic, fry in a pan with 1 tablespoon of olive oil and a pinch of salt until lightly browned
- Add basil and tinned tomatoes and squash with a potato masher to break tomatoes up and squeeze out the flavour. Once squashed bring to boil, reduce and simmer for 5 minutes
- Remove from heat, push mixture through a sieve to remove ‘bits’. Scrape off all tomato mix from bottom of sieve.
- Return to heat and simmer to reduce. The sauce is ready when it is the thickness of pizza sauce.
- Season to taste.
Remaining sauce can be used as pasta sauce, a simple sauce for roasted veg or frozen for next time.
I hope you enjoy!