Pizza, pasta, vino. I personally do not know anyone who would say no to a slice of crispy stone-baked dough or freshly cooked linguine. Italian food simply is feel-good comfort food. Which is why we fully embrace and celebrate our little family tradition – ‘Saturday is pizza day’. We have tried and tested a variety of recipes (who would have thought that there are so many different ways of combining flour, yeast and water?) and for some reason, there is only one recipe that turns out perfectly every single time.
Get some soul or jazz playing in the back, pick up your rolling pins (apologies to any professionals reading this) and start baking if you love a thin and crispy pizza dough and happen to have a pizza stone to hand.
300g flour (type 00)
180ml warm water
7g dried yeast
1tbsp olive oil
a pinch of salt
your favourite toppings
Instructions (makes two pizzas)
Combine flour, yeast and salt in a bowl. Add water and olive oil and knead until you have a smooth, springy dough. You can do this by hand or using a stand mixer with dough hook. Roll the dough into a ball and cover with a clean kitchen towel. Let rise in a warm place for an hour. In the meantime, place the pizza stone in your cold oven and preheat to 200°C, about fifteen minutes before the sixty minute timer goes off. The dough should now have doubled in size. Cut in half and flour a clean, flat surface. Roll the dough out evenly until you get a nicely sized, thin pizza base. Get the pizza stone out of the oven (careful, hot!), sprinkle with a little flour and place the pizza base on top. Now, onto the fun part. Start off by covering the base with pizza sauce (not too much though or the pizza will be too soggy). Sprinkle with (vegan) cheese, and add any toppings you desire – we usually stick with sweetcorn, mixed dried herbs, chilli flakes, olives and perhaps a couple of slices of pepper or onion. Bake for about ten minutes and repeat with the second base. Buon appetito!
note: recipe inspired by @mamalinauk