PIZZA

PIZZA! PIZZA!! PIZZA!!!

My son loves pizza!

I do not think he will ever tire of eating it, even if it’s for breakfast, lunch, and dinner! Just like most kids I know!!!

I make this recipe often and, with the Thermomix, it’s so easy you can make it on a weeknight or anytime your pizza cravings stike!

The key is to time it right.

I usually make the dough in the morning before going to work and leave it in the refrigerator, covered, to prove while we’re away. I take it out and let it warm up on the counter when I get home, and walk Yuki, our little rescue dog.

By the time we get back and are all cleaned up it’s the perfect time to turn the oven on and shape the pizza. We then place the toppings on the dough and slide it in the oven. In about 8-15 minutes, you will have 2 delicious pizzas with exactly the toppings you want!

For the dough, you will need:

330 g water

1 Tbsp dry active yeast

500 g bread flour or plain flour

2 tsp salt

20 g olive oil

Toppings that you like: examples are pepperoni, mozzarella, tomato sauce, sausages, mushrooms, pineapples, bellpeppers, olives, ham, bacon, basil, onions, etc.

To make it:

Place the water and dry active yeast in the mixing bowl.

Set time to 2 minutes, temperature to 37C, and speed to 2.

Add the flour, salt and olive oil and knead 2 minutes using the kneading function.

*To make without the Thermomix, place water, yeast, flour, salt, and olive oil in a mixing bowl and stir until combined. Transfer to a floured surface, and knead for about 10 minutes until dough is smooth and elastic. Add flour as needed but do not add too much. Then continue with the recipe*

Leave the dough, covered, in the bowl to rise for about 1 hour or until doubled in size.

*Alternatively, you can place the dough in the fridge while you’re at work (or play!) and remove to warm to room temperature for about an hour before shaping.*

Preheat the oven to 500F.

To remove the dough from the bowl easily, tip the bowl upside down onto a lightly floured  surface. Remove the base, then press down the blade so that it drops down inside. Lift up the  bowl and remove the blade from the dough.

Divide the dough into 2 equal pieces using a dough scraper or spatula. Roll or stretch each piece out into a large circle.

Place on an oiled pizza tray (the two I use are linked at the bottom), brush edges with olive oil, Spread a thin layer of tomato/pizza sauce, top with any toppings you like, then bake in the oven for 8 – 15 minutes until crispy and golden.

Notes: If you have a pizza stone, heat it up for at least 30 minutes before using, placing it in the cold oven before preheating it.

Enjoy!!