It’s pizza for this week’s Cakes & Bakes post. We’ve got a great pizzeria here in Todmorden – and we certainly can’t match their huge, wood fired oven… but we like to eat it in the house sometimes too!

There’s a very simple list of ingredients for the dough – flour, yeast, salt, olive oil, water.

With sub zero temperatures outside, the yeast mixture found the perfect place to come to life beside the fire.

The dough is simple to make and easy to work with.

Size and thickness is a matter of personal choice. In this house, Adelle has deep pan tendencies – Justin is a more thin & crispy kinda guy!

We rustled up a lovely tomato sauce. Olive oil, garlic, tomatoes & basil – cooked through, seasoned, reduced and strained.

This sauce was spread evenly over the pizza dough. Adelle then added roast aubergine, mozzarella and olives. Justin very similar, but he substituted Gruyère cheese for the mozzarella and also added red onion.

Both turned out very well – delicious in fact. We’ll continue experimenting with dough thickness, toppings and oven temperatures ’til we have absolute perfection!

If you have a garden, you can build your own wood fired pizza oven. You will make a unique pizza without leaving your home.

Easy pizza base

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Course Main Course

Cuisine Italian

Servings 3 medium-sized pizza bases

Ingredients

  

• 2 tbsp fast acting yeast
• 1 tsp sugar
• 1 tbsp olive oil
• 300 ml lukewarm water
• 500 g strong flour
• ½ tsp sea salt

Instructions

 

• In a measuring jug mix the oil, lukewarm water, sugar and fast acting yeast
• Leave in a warm place for 10 minutes for the yeast to begin foaming
• In a large mixing bowl combine the flour and salt and make a well in the middle
• Add the yeast mixture and combine to a smooth, firm dough
• On a floured work surface, knead the dough for 5 minutes and form into a ball
• Put the ball into the large mixing bowl, cover with cling film and leave in a warm place to prove until it doubles in size - about an hour
• Tip the dough back out on to the floured work surface, divide into 3 equal parts and flatten each into 1cm circles
• Leave to rest for 15 minutes before adding toppings and cooking

Keyword pizza, pizza base