Personally, I think my dad should start his own pizza restaurant rather than work in IT! (I’m certain anyone who’s tried his pizza will agree with me!) He did actually work in a pizza restaurant once but that was a long time ago.
He got a pizza oven last christmas, which is the coolest thing ever!! It uses wood chips, which I think look like goat food, as its fuel and is completely of metal. We are going to use it to cook the pizza on outside even though it’s drizzling a bit.
One of the best things about making your own pizza is that you get to have whatever toppings you want, (unless you forget to buy them of course!), we decided on chorizo, mushrooms, olives and mozzarella. Daddy’s tried lots of different recipes but this is his current favourite – from the Pizza Pilgrims book by James and Thom Elliot.
♥1 kg white bread flour
♥ 600ml cold water
♥ 2g fresh yeast or one pack of dried yeast
♥ 30g salt
First of all clear a work surface and tip all the flour down in the middle. In the center of the pile of flour make a well, that’s reasonably big but with high walls. In a jug dissolve the yeast into the water, once you’ve done that pour the water into the well. Keep adding flour with your hands from the walls until it reaches the consistency of custard. Put all the salt in and mix well. Add the rest of the flour and bring it all together. Knead for 10-15 minutes
Now cover it and leave for 10 minutes to rest. Knead again, quickly for 10 seconds as this helps to improve flavour and gluten.
Divide the dough into eight equal balls and leave to rest for at least 8 hours (to get the best result leave for 24 hours, 48 hours max) in a covered container or deep baking dish sprinkled with flour. Make sure you leave space for your dough balls as they will expand as the gluten relaxes.
After proving, the dough balls are ready to use. It’s recommended to always make this amount of dough even if only for a few people as there is a high chance you might want more. I would also recommend making them to share as that means no-one has to wait very long. If you have any extra dough there is a perfect recipe that’s also from the Pizza Pilgrims.
We made these the next day, with a little twist of our own! (We added some chorizo.)