If you make a batch of pizza dough, split it into bags and freeze it, this’ll sort your meals for ages. Take out some dough in the morning, roll it out in the evening, cover with some tomato sauce or passata, some cheese, and whatever veg or other toppings you want – chorizo is especially nice.
1kg strong white bread flour
1 level tbsp fine sea salt
14g dried yeast
1 tbsp caster sugar
4 tbsp extra virgin olive oil
650ml lukewarm water (or water/milk mix)
- Mix the yeast, sugar, oil, and water in a jug.
- Sieve flour and salt into a bowl and make a well in the centre.
- Pour the water mix into the well. Bring the flour in gradually from the sides with a fork and swirl it into the liquid.
- Keep mixing then knead with flour-dusted hands until springy and smooth.
- 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 leave it for an hour in a warm place.
- Remove the dough to a flour-dusted surface and knead it to get the air out. Divide into 10 (each ball will then make enough for an individual pizza), wrap in clingfilm, and store in the fridge (if eating later that day) or the freezer (take it out 4-5 hours before you want to use it).
- When you want to eat, heat the oven to Gas Mark 7 / 220oC and put a baking tray inside for 10 minutes to heat it up while you roll out the dough to a 0.5cm-thick circle.
- Put the plain dough-base into the oven for 5-10 minutes, then take it out, turn it over, and put on the passata, cheese, and other toppings. Put it back in the oven for about 10-15 minutes.