Homemade Pizza: REDUX Back to bases Words: Jade Thomas
I love pizza! Who doesn’t, right? People who don’t like pizza just haven’t had good pizza (or are allergic to cheese, bread and tomato: I feel nothing but sadness for you). Dawei Deng wrote an article about homemade pizza in On Dit Issue 4, and I couldn’t help but follow it up. A pizza base has 2 ingredients — flour and water — (and unlimited optional additives).
You will need:
Method:
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1. Take a mixing bowl, wooden spoon. Add the flour and all other dry optional ingredients (see below) and give those a mix. 2. Dump in the hot water and mix like a mad person. The quicker you can make it, the better it will be. This part takes 2 minutes, max.
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1 cup (250ml) of self raising flour. (Note: Self raising flour is simply 1 cup plain flour and 2 level teaspoons (ts) of baking powder/baking soda.) 100 – 110ml of hot water (from the tap is fine). A rolling pin, or other similar device.
Optional Ingredients:
Rolling it out:
good for was smacking n00bs about the head. Now I use a 1.5 litre glass bottle which once held Stones Ginger Wine. I have filled it with water to make it heavy. Improvise! Use a little flour on your chopping board and rolling pin. Roll it out until it has a diameter of 180 – 200 mm and a depth of around 6mm. Pre-bake it in your already pre-heated oven at 200 – 220 deg. Keep the dough just a little dusted with flour so it won’t stick to your pan, tray or pizza stone. Bake for about 2 minutes on each side. Remove and load that puppy to the eyeballs with sauce, stuffs, and cheese. Continue with Mr Deng’s recipe from here on.
I tried buying a cheap, wooden rolling pin and all it was
Want a larger pizza base? Use 50% more ingredients.
Want your dough to really impress? Use additional ingredients such as Italian herbs, salt, pepper, chili powder, garlic, paprika, basil, sage, oregano. When you have made a few and are feeling confident, try putting thick, creamy Greek-style yoghurt into the dough mix, use less water: Oh my God, you’ll never eat Dominoes again!
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3. When the spoon stops working properly, discard and get in there with your hands. It’ll all be over in a minute or two, and in your hands will be a ball of dough that’s soft and warm like a... soft, round, warm... ball of dough.
On Dit Magazine
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