To christen my new KitchenAid and celebrate the return of my boyfriend Mark coming back from his travels, we decided to make our own pizza yesterday! It is already incredibly simple to make but having a kitchen aid makes it that much easier! I know we all say that “this year is definitely a new year and new me” but now I can pretty much make pizza in two hours it’s going to be a struggle to stick to my vows...jokes never made any.
The recipe we used for the dough itself was as follows:
- 2 and a half cups of all purpose flour
- 1 cup warm water
- 7g of yeast
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
This is enough for about 5 small pizzas.
With the KitchenAid, it is as simple as chucking in all the ingredients on speed setting 2 with the dough hook, until the dough clings to the hook and doesn’t stick to the sides, making sure the yeast was pre-dissolved in the water before adding it to the mixing bowl. If at this point, you have absolutely no idea what I’m talking about- don’t worry. If you are doing this manually, all you have to do is create a well with the flour and pour in the warm water slowly before adding the rest of the ingredients. This is the laborious part. Pizza dough needs a lot of kneading, usually for about 8-10 minutes, until it is soft and springy. Even so, it is still worth it to make your own dough because it only really requires minimal labour when you think about it in the grand scheme of things. I mean, 8-10 minutes isn’t even half an episode of most TV shows, and I watch a lot of T.V. I find that when I didn’t have a kitchen aid, a big phat glass of wine and an extra pair of hands helps with this step.
Next, you need to leave the dough to prove. Put it in a flour-dusted bowl with a damp tea towel on top. The minimum time is an hour, but ideally the longer, the better. We left it for about an hour and a half until we couldn’t take it anymore due to our hunger, but you could leave it for much longer if you had the time. Sip more wine, time will fly by I’m sure!
Finally, we also made our own tomato sauce, and since I have an Italian mum (probably about the 100th time I’ve mentioned this), I know the best tricks and trades to Italian sauces. Honestly, if you’re not feeling lazy, why buy a jar of sauce when you can make it fresh and catered to your liking. Plus, you know exactly what is going in it, none of that shit where you read the back of the label and try and figure out what all the fancy chemicals are. First things first, tinned plum tomatoes are essential, rather than chopped. This is because they are a little more acidic and when rendered down and cooked for a while, they begin to let off their natural sweetness (true story). I added slightly less than 1/2 teaspoon of salt and sugar, a glug of olive oil and 2 cloves of garlic. If you had fresh basil that would be great, but freeze dried works fine if that’s all you have.
Leave it to simmer for 30 minutes and spread it all over your dough! I have a rolling pin, but my rolling skills suck so we used a plate to mould out circle shapes, folding the leftover dough to make our crusts.
Cook the pizza for 10-12 minutes at 200c.
. The toppings we went for were:
- Margarita (tomato sauce, mozzarella, oregano and parmesan)
- Mushroom & Ham (Oyster Mushrooms, Tomato sauce, ham and both mozzarella and buffalo mozzarella)
- Asparagus, Mushroom & Chili (with truffle oil ham and buffalo mozzarella)
It’s safe to say, the pizzas came out so good!! I wish we had been able to make more. My favourite was probably the first batch we made, only because we were expecting to have a bit of trial and error and somehow they ended up being perfectly cooked. The fresh tomato sauce definitely made the pizzas taste more authentic. We were impressed with ourselves, and it was the perfect way to spend an evening together.
If you have any leftover dough, you can freeze it or, my favourite, make a sweet pizza with some Nutella all over…. trust me, it’s delicious.