Homemade Pizza

Homemade Pizza

Posted by Kate Doran on 27/12/2013

  • Recipe difficulty: Easy
  • Blog post
  • 5 of 5 3
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Can be made with these products:

Ingredients

For the dough:

200g strong wholemeal bread flour, plus extra to dust
300g ’00′ pizza flour
6g powdered dried yeast
10g salt
345ml warm water
1 – 2 tbsp olive oil

For the topping:

Tomato sauce
Mozzarella
Olives, pitted
Capers
Basil
Olive oil

Pizza is one of the first things I learned how to make with my Mum and is the perfect recipe to get kids in the kitchen. Throwing around flour and water, watching it turn into silky soft dough then topping the whole thing with your choice of cheese and other ingredients is so much fun.

My mum has incredibly strong hands and I always used to wonder if I’d ever be able to knead the dough as well as she did. Having a Kenwood stand mixer takes away all the hard work and guarantees great results every time.

Traditional Italian pizzas tend to be made from white flour only. In an attempt to sneak a few extra nutrients into our diet, my Mum used to add a little wholemeal flour to her recipe. While this makes for a slightly heavier dough, I rather like the nutty undertones it brings. 

The best quality mozzarella and homemade tomato sauce are a must for any pizza in my book. I then like to add olives and capers for a salty kick but choose any ingredients you like, from pieces of prosciutto to thinly sliced potato. Just make sure not to overload your pizzas so the crust stays nice and crisp.

Makes: 6 pizzas

Preparation time: 2 hours

Cooking time:
30 mins

Method

  1. In the bowl of your Kenwood stand mixer fitted with the dough hook, combine the two flours. Add the dried yeast to one side of the bowl and the salt to the other.
  2. Pour in the water and mix on low speed to form a sticky dough. Add the oil, then turn up the speed to medium and knead until smooth and silky, about 10 minutes.
  3. Transfer the dough to a lightly oiled bowl, cover and leave to rise for 1 – 2 hours, or until the dough has doubled in size.
  4. Place a pizza stone or baking tray in the oven and preheat to its highest temperature. Dust the work surface with your wholemeal flour then divide your dough into six pieces. Working one ball at a time, flatten the dough slightly with the heel of your hand and stretch it out into a rough circle then use a rolling pin to roll into a circle, about 5mm thick.
  5. Place the rolled pizza base on an individual square of baking parchment, from which you can easily slide it onto the pizza stone or tray. Smear with tomato sauce, then scatter over torn pieces of mozzarella, olives and capers. Transfer to the hot pizza stone or tray and bake for 8 – 10 minutes until the cheese has melted and the crust is crisp.
  6. Remove the pizza from the oven, drizzle with oil, scatter with basil leaves and cut into slices. Serve immediately.

* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.

* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.

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Ingredients

For the dough:

200g strong wholemeal bread flour, plus extra to dust
300g ’00′ pizza flour
6g powdered dried yeast
10g salt
345ml warm water
1 – 2 tbsp olive oil

For the topping:

Tomato sauce
Mozzarella
Olives, pitted
Capers
Basil
Olive oil

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