Saturday, 26 April 2014

Proper home made pizza

We had a big new experience a couple of Saturdays ago. We made pizza – from scratch. My husband (who doesn't do much baking) decided to research recipes for pizza dough, found this by John Torode and in the afternoon got cracking. A few hours later we arranged our favourite toppings in bowls and made a simple tomato sauce by simmering tinned chopped tomatoes until thick.

We like thin, crisp bases, so rolled out the dough as thinly as possible and started assembling pizzas. Once ready for the hot oven, they were transferred to our brand new baking stone. After about 20 minutes the crunchy, bubbling treats were ready. We're fans of the wood fired pizzas from Firezza and  (even though we say this ourselves) these were as good. The dough could have done with more seasoning (the recipe includes sugar, rather than salt), but the baking stone allowed the thin bases to puff up and cook brilliantly.

The previous month we'd enjoyed home made pizzas with friends who have a rather glamorous Chadwick pizza oven which cooks them in 4 minutes. Although ours took longer, for the three of us it worked out fine and the results were brilliant. A great way to spend a Saturday evening.

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