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Making pizza is a fantastic way of saving money. You get all the toppings you want,
all the great flavors, homemade, a thin, crispy base, and it's a lot cheaper than buying shop-bought.
Stick with me and I'll show you how it's done.
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Okay. So,to start, I've got 300 grams of strong bread flour, and I've got 200 milliliters
of water and a teaspoon of dried yeast, which I've just melted up into the water here. So,
into the flour, I'm going to add a teaspoon of salt, and I'm just going to add a teaspoon
of sugar, into the yeast water. The sugar helps activate the yeast (just about room
temperature, you don't want cold water). Alright. I'm going to go strait into my water
there, and I'm just going to get my hands in to give it a mix up. A tablespoon and a
half of olive oil.
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I'm going to dust my surface with a little flour, not too much, and I'm just going to
knead the dough. The more you knead the dough, the more you work the gluten, the better the
dough. It's a top tip.
Okay. So, the dough is looking ready. And I'm going to just leave it to rest for 5-10
minutes. I don't want to really rise that much, because I'm looking for a thin, crispy
base. I want to give it a little bit of time for the yeast to activate, and work. So, you
should leave that in a warm place.
Okay. So,My dough has had a couple of minutes to relax, about 10 minutes, just to give it
a chance for the yeast to work. And, it hasn't really enlarged that much, but it's softened
a bit, and it makes the dough really, really stretchy, as you can see. So, I'm going to
dust my surface down nicely. So, we're ready to roll it out!
So, I'm just going to break this into half, and put that down.
Moving the dough the whole time, you want to take your rolling pin into the middle of
the piece of dough, and push outwards, like so.
So, from the middle, you push down.
I love pizza because it reminds me of all the really, really lovely trips I've taken
to Italy, with really good quality pizza, wonky, dripping with cheese, looking kind
of, I don't know, homemade, fresh, like real pizzas.
So, I like a thin, crispy base, so I'm going to try and roll this out to about thickness
of a 1 pound coin. Okay. There we go.
So, I'm just going to use my rolling pin to dust my rolling pin, and I'm just going to
roll the pizza up onto it, to make it easier to transport over to my greased baking tray.
So, for this one, I'm going to go for a really simple tomato-mozzarella topping, and I'm
going to scatter a few olives on top, but a really straightforward, with a bit of basil,
fresh, margarita style.
As for my other pizza, I'm going to go for a slightly less conventional topping, red
onion, goat's cheese and fresh rocket.
So, for my tomato sauce, I need tomato puree. You can use a salsa, you can use chopped tomatoes,
any kind of tomato you want, this is just the easiest way. There are four tablespoons
of tomato puree in here, and a couple of tablespoons of water. To that, I'm going to add one clove
of garlic,which I'm going to mash up, a little bit of salt, I'm going to quickly run my knife
through it, and use my side of the knife to just kind of mash it up, just turning it into
a really nice pulp.
Just get that off my board, that delicious garlic flavor, and put it strait into my tomato
puree, and add a tablespoon and a half (or 2 tablespoons) of olive oil, a nice extra-***
olive oil.
Mmm. It's already smelling VERY promising.
And also, a level teaspoon of oregano, and were just going to season it with a little salt.
Okay. And this is the base of my tomato pizza, ready. So, all I have to do is spoon it over.
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So now, I've got two tomatoes,which I'm just going to scatter over, just to add a bit of
fresh tomato flavor. I've got one nice big ball of mozzarella here, which I'm just going
to rip up and dot over. It's so melty, it's delicious. So good.
I'm just going to add a few basil leaves to finish it off. Just dot them about on top.
I love fresh basil, and it's nice when it cooks down.
And a nice drizzle of olive oil, on top.
So, I've got two garlic cloves, just going to give them a bash. And I'm going to use
the same method here, just give it a quick chop. Just going to mash them up.
And into my bowl I'm just going to add my olive oil, a nice teaspoon, and I'm going
to mash my garlic into it.
This is just to give the oil a really good garlicky flavor, and this is going to be the
base for the pizza.
Brush the garlic and the oil over the pizza base, and I'm going too add some more olive
oil.
So this is about half a red onion, which I've finely sliced, I'll put that on the top.
Okay. And to that, I have my beautiful wheel of goat's cheese. I'm just going to pull it
apart with my fingers.
I'm going to add my fresh parsley, a nice slight scattering of it. And a generous amount
of pepper.
And finally, a nice drizzling of olive oil.
So, my pizzas are oven ready, I've preheated my oven to 250 degrees, so it's super, super
hot, and I'm just going to add my pizzas in!
So, you know they're ready when the sides have gotten hard, and they're still soft in
the middle. You don't want them to get too crispy.
Just a little more parsley. And, I've got some rocket here, which I've added a little
bit of olive oil too, and a squeeze of lemon, with a little mix. I'm just going too add
that to the top of this one. Just add a little extra green,freshness, and we're done!
So I'm just going to go in and enjoy my pizza.
I'll see you next time for another episode of my Tasty Teller series.
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