Food

Recipe: Homemade Pizza

#YUM

Pizza is a firm favourite in many Kegworth families (because, yum). But if you can’t get to Bar Italia then this recipe will help you create your own delicious pizza from scratch.

This recipe will make four pizzas.

What you will need :

  • 1 cup lukewarm water
  • 2 teaspoons dry yeast
  • 1 ¼ teaspoons sugar
  • 1 ½ tablespoons olive oil, plus extra, for greasing
  • 4 cups flour, plus extra, for dusting. I used 2 gluten-free, 2 wholemeal spelt, but I reckon plain i
  • 1 ¼ teaspoons salt
  • tomato paste
  • garlic
  • basil and oregano, dried and/or fresh
  • your favourite pizza toppings

What you will need to do :

Mix the lukewarm water, yeast and sugar together in a small bowl until combined, then leave in a warm place for 5 minutes or until frothy. Stir in your olive oil.

Pop your flour and salt together into a large bowl and whisk it to remove any lumps because we’re too lazy to sift.

Pour the yeast mixture over the flour and use your hands to bring the mixture together to form a dough. Turn the dough out onto your clean counter and use the heel of your hands to work the dough for 5 minutes until it is smooth and elastic. Gluten free flours do not become elastic, so don’t panic if you’re trying a reduced gluten dough.

Lightly grease the inside of a clean dry bowl with oil and place the dough inside. Chuck a tea towel over the dough and leave in a warm place to prove for 45-60 minutes.

Normal flour will double in size, but wholemeal spelt, or GF only rises a little.

Dust a clean work surface lightly with the extra flour and tip out the dough. Give it a couple of hits to knock back any air, and roll into a nice ball, then cut into quarters. Roll each quarter into a ball and then work it into your desired shaped.

I used rectangular baking trays instead of the traditional round, just because it’s what I have.

Place the dough balls on a lightly greased baking tray, cover and leave in a warm place to prove for 15 minutes, while your prepare your toppings.

I squirt a wad of tomato paste on the dough, and throw my crushed garlic on top and then sprinkle dried herbs. That way, when I smear it all over the pizza it all combines.

Then sprinkle on the cheese and toppings!

Some topping suggestions are –

  • thinly sliced potato, rosemary and Italian sausage
  • roast capsicum, olive, pepperoni, sliced tomato and fresh rocket on top
  • pumpkin, fetta, bacon and spinach
  • Super Supreme – The Lot!

Chuck into a preheated 200C oven and cook for about 25 minutes, until browned and crisp.

Cut into pieces, and allow to cool for a minute so as not to burn the knobbly bit behind your teeth as you bite!

Foodie? If you’d like to contribute a recipe email us at admin@kegworthtimes.com  

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