Not a lot to blog about this week! I'm afraid I've become one of those terribly annoying bloggers with Secret Knitting. Also we all have terrible colds and just want to lie about like sausages. I need to stand up in a bit though and make some pizza dough. So for want of something to blog about, here's how I make pizzas.
For the dough
This needs to be made at least 2-3 hours before you want to eat. In the morning or early afternoon is fine, and it also freezes really well. This recipe makes enough for about 4 large pizzas so I usually freeze half of it then I don't have to make it next time.
3.5 cups of flour
2 packets dry active yeast
1 tsp salt
1/2 tsp sugar
1 cup lukewarm water
1 tsp oil
Put flour, yeast, sugar and salt in a stand mixer bowl fitted with a dough hook. Turn on and add water gradually while the mixer is running. Once it's made a nice dough, leave to mix for another 5-10 minutes, then turn off. Remove hook. Make dough into a ball and roll in the oil. Cover bowl with cling film and put it somewhere warm (like the airing cupboard) to rise.
For the tomato sauce
About half an hour before you want to eat, empty a can of chopped tomatoes into the blender and blend until smooth. Tip into a saucepan and warm over a medium heat, along with a generous shake of dried Italian herbs and a squirt of tomato puree.
To make up
Preheat the oven to 180C. Flour the working surface and grease your baking trays. Roll out about a quarter of the dough into a pizza shape and put on the tray. Add sauce, cheese (I usually use grated mozarella from a bag) and whatever toppings you like (we like pepperoni). Bake in the oven for 10-12 minutes.
Pizza! Yum. I'd better get on and make that dough instead of just talking about it.