Since the ‘wait time’ for a decent pizza has become farcically lengthy, we suggest that home made pizzas are the way forward. In this instance we have enlisted the help of the talented chef from Cricketers On the Green in Surrey to give us his own recipe.
The dough (to make 2-3 pizzas)
500g strong or bread flour
325ml tap water, warm
5g dry yeast or 15g fresh yeast
Strong or bread flour will give you the best results when making pizzas, do not use plain flour. You will achieve a dry and hard pizza base after all your hard work and effort.
Mix the flour and the salt together. In a small bowl, add some of the warm water to the yeast, to cover, and dissolve. Mix the rest of the water with the flour and stir well to combine. Add the yeast mix and mix again. Knead well until elastic, around 8- 10 minutes if you do it by hand. If you have a kitchen aid, you can use it for kneading the dough. It’ll be easier and take half the time.
Leave to prove in the bowl in a warm spot, until the dough doubled in volume, covered with a damp tea towel, for around 35- 40 minutes.Split the dough in 2 or 3, depending on the size of the pizzas. Shape gently into balls.
Allow to prove again, this time uncovered, until doubled in volume. Use a rolling pin to “open” the pizzas on a floured surface until 5 mm thick.
Blend a can of chopped tomatoes (400g) until fine, add 20 ml olive oil and a pinch of salt. Do not drown the pizza in tomato sauce. Around 3 tablespoons per pizza should be plenty. Start from the middle and work towards the edges, leaving a 1 cm gap.
Turn the oven to 240 degrees. If you don’t have a pizza stone or flat baking tray, turn a roasting tray upside down. Leave to get as hot as possible. Carefully slide the pizza onto the hot flat surface. Check after 4 minutes. You may need to turn the pizza if it is cooking faster on one side than the other. Check the bottom and see if it is cooking. When the bottom of the pizza is cooked, (golden brown) it is ready. The cooking time should not take more than 10 minutes, depending on the strength of your oven.