This is admittedly quite an ambitious meal project, so only do it if you’re confident of your abilities (the ‘claw hand’ technique is a great one for pizza dough) AND have time to allow the pizza dough to rise. Ensure trays are *really well oiled* as otherwise pizza will stick. Hard work here definitely does pay off though as the pizzas taste so good! Serves about 25-30 for lunch, potentially less if a main meal.
1.5kg white bread flour £0.85
3x 7g dried yeast sachets £0.98
1.5 tsp fine sea salt
1.5 tbsp caster sugar
6 tbsp olive oil £2.00
950ml lukewarm water
- Sieve the flours and salt into a large bowl 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. (when you pull the top into a smooth ball then press it with your thumb, it should spring back).
- 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.
- Remove dough to a flour-dusted surface and knead it around a bit to push the air out with your hands.
- Roll pizzas about 0.5cm thick, and place on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil about 15 to 20 minutes before you want to cook them.
30g fresh basil
200g tomato purée
4 tbsp garlic purée
5 cans tinned tomatoes
Add oil and garlic, colour briefly. Add all else. Bring to boil, blend, season, add water if necessary. Simmer to reduce.
750g grated mozzarella
500g frozen mixed peppers
packet of mushrooms