Its oh so easy to just buy a pizza ready-made and pop it in the oven (or even easier to pick up the phone) but actually they are pretty simple to make from scratch. Here is my lazy guide to pizza making that even the kids can do.
Ok, so there is a little bit of work involved: You have to buy the ingredients at the shop and make the recipes at some point. This does involves some kneading by hand (if you don’t have a kneading attachment on your mixer). Kneading is a great workout though and can help release a lot of built up tension.
Here is my pizza dough recipe adapted from Jamie Oliver:
- 1 kg white bread flour or Tipo ’00’ flour, or 800g strong white bread flour
- 1 tsp fine sea salt
- 2 x 7 g dried yeast sachet
- 1 tbsp caster sugar
- 4 tsbp extra virgin olive oil
- 650 ml lukewarm water
- semolina flour for dusting (you can use normal flour but I prefer semolina)
Sieve the flour and salt on to a clean work surface (or into your mixer with kneading attachment if you have one) and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about eight pizzas but I roll thinly.
I tend to make this and freeze 2 thirds as 1 third is enough for us as a family. If you freeze it into pizza size portions it is easier later.
When I know I want to make pizzas I just pop a couple of portions in the fridge the night before and it is perfect the next day and ready to roll. (That’s the lazy bit as I don’t actually have to make the dough when I want to make pizza).
I roll them out just before we are going to eat on to semolina flour as it gives it that nice slightly grainy base. I don’t really throw my pizza about much as I tend to lose it to the floor but feel free.
The next stage is the tomato sauce. Here is the perfect pizza sauce recipe and so easy to do. This is also a staple I have in the freezer pre-portioned and I take it out to defrost with the pizza dough the night before:
- 1 onion, chopped
- 2 tbsp olive oil
- 3-4 cloves of garlic
- 1kg tinned chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 2 tsp sugar
- salt and pepper
Cook down onions until they are soft and then add the garlic. After one minute add the other ingredients (except the salt and pepper which you add right at the end to taste) and simmer for an hour. The sauce will be nice and thick and relatively chunky at the end but you can purée it if you are less lazy than me.
So this is why I said it was easy. For me it is a meal that doesn’t generally involve any cooking on the actual night: E loves to cook and the assembly is a task she can pretty much do alone. I supervise the rolling if we don’t want too many holes in our pizza bases but the rest is up to her. I like to promote independence in our children and even had her chopping button mushrooms from about 18 months (with her baby knife). I believe that there is no better way of learning than letting your toddler take part in everyday tasks. Of course there is a limit to how much you can bake (and actually consume) or what you can allow your child to clean without it becoming dangerous hence we do crafts too.