Everyone loves pizza, fact! And takeaway pizzas are great. When you get in exhausted from work on a weeknight and the fridge is bare, or when you’re a bit delicate on a Sunday evening (beacuse Saturday night lasted until 4am) and need a cheesy-bready-grease-fest to sort you out, takeaway pizzas hit the spot, especially when they’re delivered to your door!
But when you have a bit of time, and without too much effort, you can make a delicious, fresh pizza to your exact specifications for a fraction of the price. This pizza is very satisfying. It will easily serve a family or 3 hungry adults, more if you add sides. Great for buffets/parties. It even tastes good cold. The ingredients below are for pepperoni and mushroom (because that’s my favourite) but you can put on whatever you want. The pizza pictured is only half mushroom, because my boyfriend just wanted meat and cheese!
Try using different cheese varieties. I used Mozzarella for its traditional stringy property, Double Gloucester for colour, and Cheddar for the strength of flavour. I often use Monterey Jack, it’s stringy and mild. If you fancy using stronger cheeses why not try Parmesan, blue cheese, or goat’s cheese for a real depth of flavour. Previously, I’ve made spicy beef for pizzas by frying off 50g of minced beef with Worcestershire sauce and spices.
Making this recipe gave me my first chance to use the dough hook attachments on my hand mixer. I had my doubts how effective this would be in a non-stand mixer, but I was pleasantly surprised how quick and easy it made kneading dough. Just make sure you hold the bowl and mixer firmly while kneading.
Strong white flour – 1lb/500g
Dried yeast – 7g (1 sachet)
Salt – ½ teaspoon
Olive Oil – 2 tablespoons
Water – ½ pint/300ml (lukewarm)
Passata (sieved tomatoes) – 4oz/125g
Tomato puree – 1¾oz/50g
Dried herbs – 1-2 teaspoons
Mozzarella – 7oz/200g (grated)
Double Gloucester – 1¾oz/50g (grated)
Cheddar – 1¾oz/50g (grated)
Pepperoni – 1¾oz/50g (or more if you like)
Mushrooms – 4 (sliced)
Equipment: Large mixing bowl, wooden spoon, hand mixer with dough hooks (optional), 14” deep pizza pan
- Mix together the dry ingredients and olive oil in a large bowl, add the water until it forms a soft, slightly sticky dough.
- Use an electric mixer to knead for about 10 minutes (or knead by hand on afloured surface).
- Turn out on to a flour surface and knead by hand for a minute or two until smooth and elastic.
- Oil the mixing bowl and put the dough back in, cover and leave in a warm place for an hour, until doubled in size.
- Turn the dough out on to a floured surface, knock the air out and roll out to fit the lightly oil pizza pan, pushing up the edges a bit around the rim to for a nice crust.
- Mix together the passata, puree, and herbs to form a nice sauce, and spread over the base.
- Add half the cheese, followed by the pepperoni and mushrooms, and the rest of the cheese.
- Cook in a preheated oven at 220°C/Fan 200°C/Gas 8, for 12-15 minutes, until the crust is brown and the cheese is melted and golden.