Homemade pizza is one of my favourite things to make at a weekend. Once the dough ingredients have been combined and sufficiently kneaded, a long slow prove over a Sunday afternoon gives us a delicious and easy dinner to set us up for another week. It’s also a great meal which is healthier, and cheaper than getting a blowout takeaway to end the weekend (I’m not against takeaways but any means!)
I’m lucky enough to have a fair few different flours in the cupboard, so love to make a mixed dough. Over the past few weeks I’ve been experimenting with the quantities of wholemeal spelt, strong white and self raising flours so that a hearty slice of pizza has just a bit of a longer lasting energy/fullness feeling. Currently, my ratios are 200g wholemeal spelt and strong white bread flour and 1005of self raising.
As long as you keep to 500g flour/7g salt/7g of yeast rule/300ml water for homemade pizza, I feel that you can’t go too wrong. Like others, I add in 1 tbsp. of olive oil to ensure a smooth flavourful dough, without it being to oily. 500g of flour makes 3 generous dinner sized pizzas (great for a couple with an extra pizza to split for lunchtime leftovers the next day!). I use my Kmix mixer with the dough hook and leave it for a good ten minutes to combine and knead. I find a a good long prove (at least 4 hours at room temperature) gives the gluten chance to really work within the dough before rolling it out. I don’t actually prove my pizzas a second time, but just let them sit on the pre-heating oven while I prepare the tomato sauce and toppings.
On our pizzas this particular time were crumbled black pudding and shredded pulled pork (defrosted leftovers), mushrooms and pineapple.
Mr B added a dash of hot BBQ sauce to his homemade pizza before cheesing it up with mozzarella and a sprinkle of cheddar before baking in a hot oven for 10 minutes.