This is a great recipe to make with the children or grandchildren – they can put on whatever toppings they like, and it’s a great way to encourage them to try new ingredients. The bigger supermarkets sell fresh yeast at the bakery counter if you ask for it – and you can freeze it for use at a later date.
Makes 4 small, 2 medium or 1 large pizza
200g strong plain flour
½ teaspoon sugar
15g fresh yeast
125mls approx. warm water
Toppings: selection as desired e.g. Cheeses (mozzarella, cheddar, parmesan), meats/fish (bacon, salami, chorizo, pancetta, tuna, anchovies), fruit/veg (pineapple, cherry tomatoes, rocket, onions, mushrooms, olives, sundried tomatoes, chillies), olive oil, fresh herbs (basil, oregano, rosemary)
- Increase oven temperature to 220C
- Blend yeast with warm water and stir to dissolve.
- Place flour and sugar in a large bowl and rub in butter.
- Add most of the yeast liquid and work until you have a soft, stretchy dough. Tip onto the work surface and knead for 8-10minutes.
- Place the dough in a clean bowl, covered with oiled cling film and leave to double in size. (You can fold a towel on top of the Everhot lid and sit the bowl on this). Proving time will vary and can take up to 40-60 minutes, depending on the ambient temperature. (You could make the dough in advance and then pop it in the fridge for a few hours, to slow down the proving process– it will then be ready to “knock-back” and use when you are ready).
- Once proved, shape the dough, as desired and place on a lightly greased baking tray.
- Add a layer of passata, leaving a 1cm border around the edge, then top with the prepared topping ingredients.
- Scatter with cheese and bake for 15 -25mins, depending on size.
- Remove from oven, scatter with rocket or fresh herbs and serve.