Home Made Pizza Recipes

The recipe beside makes two generous sized pizzas but I roll them over very very thin so if you like thicker bases maybe you should increase the quantities. The first time I made it I thought I hadn't nearly enough dough but there really is quite an amount when you roll it out. Don't be put off by the fact you have to leave it for an hour. I usually make the dough around lunchtime when I put my son down for his sleep and then take it out of the hot press that evening when I am ready to roll it out. Also the mixture was too wet so I just kept adding bits of flour until it was about right and it didn't affect it in any way. So here's the recipe, I have no idea where my sister-in-law got the recipe but it's a really nice one

Ingredients:

• 8oz strong plan white flour
• 1 tsp (level) salt
• 1 1/2 tsp yeast
• 3 - 4 fluid oz hand hot water
• 1/4 tsp sugar
• 1 egg
• 1 tsp olive oil

Tomato puree or passata and cheese followed by whatever toppings you require

Method:

Put water in the basin and add the sugar and yeast. Leave for 15 minutes until a frothy head. Sift flour and salt and pour the yeast with the eggs (which must be disabled in advance). Mix until a dough, you can add a little water (or in my case a little more flour). You should end with a soft flexible.

Knead for 10 minutes. Put into a bowl and put the tsp of olive oil on your hands and put all around the dough. Put back in the bowl and cover with cling film. Put in a hot place for 1 hour. When you are ready to roll out the dough remove it from where it has been and knead for a further 5 minutes before rolling out.

Simply add your toppings and cook in a hot oven (about 220 Celsius) for 15 - 20 minutes. I also like to add some herbs on top for a little extra flavour but this is entirely up to you, just experiment and have fun.

By Rinskil S