Source- Pizza Margherita in 4 Easy Steps by Good Food
Prep time- 25 mins Cook time- 10 mins
Level of effort- Medium Cook Temp- 240C/464f
We can’t talk about takeaway food without mentioning pizza. There is a very good reason it is the number 1 most ordered takeaway food there is. Perfectly cheesy, delectably moreish and, best of all, so easy to customise. Making pizza from scratch is a little more effort than most but is a great way to spend a rainy afternoon or impress your family and friends. If you have a busy lifestyle feel free to use pre-made dough but I thoroughly recommend trying it from scratch to get a true appreciation of a freshly made pizza pie.
|The Base||The Sauce||The Toppings|
|300g strong bread flour||100ml passata/tomato puree||125g mozzarella|
|1 teaspoon instant yeast||Handful fresh basil||Grated parmesan|
|1 teaspoon salt||1 clove of garlic (crushed or thinly diced)||Cherry tomatoes|
|1 tbsp olive oil|
Step 1- Making the Dough (this recipe makes two pizzas)
Start with 300g of strong white flour (bread flour) into a bowl
Add 1 teaspoon of salt and instant yeast to the flour and mix well
Make a well in the middle of the mix with your fingers (easiest way is to swirl your index and middle finger in the centre until you have an obvious hole in the middle of the mix)
Pour 200ml of warm (not boiling) water into the well and drizzle 1tbsp olive oil in along with it
Mix well until the mix forms a soft and sticky dough (if mix looks too wet then continue stirring until it thickens slightly)
Flour a surface (I just used a chopping board for mess reasons) and place the dough mixture onto the floured surface
Knead the dough into the flour until it no longer feels sticky and begins to feel smooth (takes roughly about 5 mins). To knead effectively fold the dough over using your fingers and then push outwards with the palm of your hand. Continue this clockwise to ensure complete coverage of the mixture.
Cover with a small tea towel and leave aside while you make the sauce
Dishes used- 1 large bowl, 1 chopping board, 1 spoon (optional)
Step 2- Making the sauce
Mix 100ml of passata/tomato puree with some fresh basil and 1-2 cloves of crushed garlic (garlic paste is also completely fine) in a bowl
Dishes used- 1 bowl, 1 spoon
Step 3- Crafting the Pizza
Roll your dough to keep it smooth and then split into two roughly evenly weighed balls with a knife
On a floured surface (you can reuse the chopping board from earlier), roll the balls flat with a rolling pin into a flat, circular shape (if rolled too thin simply scrunch back into a ball and try again until you get the right consistency of thin but not easily torn)
Place the dough on a baking tray/pizza pan and, with a spoon, spread the sauce you prepared earlier over the pizza base until it covers all of the pizza apart from the edges
Cut a ball of Mozzarella into multiple small chunks and scatter on top of the sauced pizza base evenly (You can use two balls of Mozzarella if you like a super cheesy pizza)
Scatter a second grated cheese on top to bind it all together. Recommendation would either be a hard grated parmesan or a strong cheddar depending on toppings. Amount is completely up to yourself but I like a generous handful or two sprinkled evenly.
Add your toppings (optional). My personal favourite pizza combo is finely chopped mushrooms, peppers and salami but this part is completely up to you (dare you try a homemade Hawaiian pizza?).
Dishes used- 1 small knife, 1 chopping board, 1-2 baking trays, cheese grater (optional)
Step 4- Cook and Enjoy
Once you are happy with how your pizzas are looking simply place them in the oven for 8-10 minutes
Cut into even slices with a pizza cutter or knife (For extra laziness I like to serve my pizza in the tray or on the previously used chopping board once the excess flour has been dusted away.)
Dishes used- 1-2 trays, 1 pizza cutter/knife, 1-2 plates (optional)
Well done! You have just made fresh and mouth-watering pizza completely from scratch and it was still faster than getting one ordered on a Friday or Saturday night. Fresh, hot and deliciously cheesy! This is definitely a recipe worth experimenting with and trying out all sorts of combinations to discover your new favourite pizza. With Capsule, it also means you don’t need to deal with the hassle of flour getting everywhere; simply load all of your prep dishes into Capsule and it will deal with all of your dishes in the time it takes your pizzas to finish cooking; talk about convenient!