Homemade Pizzas | The Proof of the Pudding


In this household we have an addiction and we’re admitting to it: we love pizza. And when I say we love it I mean it, in every shape and form that pizza can take. From authentic Italian pizza eaten in candle-lit restaurants in the heart of Naples to fancy Edinburgh delivery pizzas that come with bags of rocket and Parma ham to add to your pizza at the last second (you know the one I mean), we enjoy the fancier side of pizza. But we’re not ashamed to admit to enjoying a $1 pizza slice on the streets of New York, a greasy Dominos when we’re feeling particularly delicate or a cardboard-packaged supermarket pizza when we’re feeling particularly lazy. This is the wonder of pizza: it can be as humble or as extravagant as you like.

Although it may seem that the pizza base is just a vessel for stringy cheese and a multitude of toppings, it is so much more than that. A good base can be just as tasty as the other parts of a pizza and, after quite a few trials (I’m so good to you), I think I’ve found a base that is crisp, chewy and full of flavour. Use strong bread flour, or even 00, if you have it in the house, but this will work just as well with plain (Tesco Value) flour which is what I used. Of course, all this said, we can’t forget about the toppings, but I’ll keep faith in you that you know what you’re doing when it comes to this. You know what you want.

Although it is guzzled with equal gratification by adults, pizza is an ideal recipe to make with kids. I’ve made pizza quite a few times with my younger cousins and they always loved the hands-on process of kneading and rolling, the creativity when it comes to topping the pizza or making leftover dough into garlic bread or dough balls and, obviously, the final result.

Ingredients (makes 4 large pizzas) 7g sachet of dried yeast 1 tbsp sugar 330ml warm water 500g plain flour 2 tsp salt

2 tbsp olive oil