Perfect pizzas – this recipe will make two pizzas
I love this recipe, based on a Bread Ahead recipe in Borough Market. Shop bought ones always disappoint, but these never will. The trick is to pre-heat your tray in the oven so it gives your pizza a more authentic bake. My favourite is a margherita but really it is up to you. Pizza is also a great vehicle for left over veggies.
A word on kneading, don’t be tempted to add more flour, it will be sticky to begin with but through the kneading process, the dough will turn. If you add lots of flour, you will end up with a horrible hard dough. 1g of water = 1ml water. Make sure you put the naked rolled out dough on baking paper so it can be easily moved onto the hot baking tray.
You can also make this dough the night before use, roll it into one ball, place in a large bowl and cover. By keeping it in the fridge the fermentation will be slowed down.
Depending on the size of your oven you may have to cook one pizza at a time.
300g strong bread flour, pus extra for dusting
7g dried yeast (or 14g fresh yeast)
225g water, weighed for accuracy
For the pizza topping
2 tbsp of Tomato puree/passata/or shop bought tomato sauce
100g cheese of choice, grated or cut
Toppings of choice (Ham, mushrooms, pepperoni, sweetcorn, pineapple, olives, jalapenos, peppers), prepared as you wish.
You will need: Baking tray/pizza tray and greaseproof paper
Large bowl, spoon, measuring scales, rolling pin, clean tea towel
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