Team effort with my Dad for Sunday night dinner.
Makes 2 large pizzas
- 2 cup water
- 3+ cup plain flour (wholemeal if you’re a hippy and don’t have to appease your family)
- 14g (2 sachet) yeast
- 2 Capsicum (1 red, 1 green)
- 2 tomatoes
- 3-4 Onions
- Baby spinach and/or rocket
- Mozarella cheese
- Tomato paste
- Combine all dough ingredients in a large bowl and mix together. Add flour until dough is a … doughy consistency. Cover and leave to rise for a few hours
- Dust tabletop liberally with flour and knead/roll out two thin pizza bases (they will rise when cooked)
- Combine tomato paste and basil, then spread over the pizza bases right to the edges
- Chop up all choppable toppings and throw evenly over the pizza. Also put the spinach and cheese on.
- Put in a preheated oven (~180C) for 10-15 minutes, or until the cheese is well browned.
Of course, as with any pizza there are many options here. This gives quite a doughy base – which I like – so to make a thinner, crustier base put the base by itself into the oven for a minute or so until it starts to rise. We did this for the second pizza and my folks preferred it. Nothing on this pizza really needs cooking, so I normally eat it a little bit undercooked – each to his own, I say.
I actually thought the dough recipe was 1:1 flour:water, but that just gave me a soup, so I just kept adding flour. Probably ended up with about 4 cups total.
I normally put olives on my pizza, but we forgot to buy any. Ricotta cheese also works well. My sister had a cheese pizza, which I thought rather boring but still tasty.
And I finally remembered to take a picture!