Home-made sauce, dough, toppings and cooking temp and times
It’s a tradition of ours to have at least one pizza night in our summer holidays. This summer was no exception (and I am hoping for another soon to re-take some more photos of old recipes – maybe a pizza lunch to help with light). On top of an always guaranteed, no exceptions, trustworthy Margherita, it’s always fun to make up toppings with what we have around us in the fridge and garden and with our food knowledge (-why I still haven’t re-produced old recipes to re-take photos!). Scroll down for topping ideas – click to get to the recipe. There are a few vegan and vegetarian toppings in the list too.
When making your own pizzas it is worthwhile making your own dough and sauce. I have included a link to a sauce I made a few months ago, but I made an even easier one this time and Cass and I were impressed with the taste of it.
Why make your own dough I hear you ask? When making your own dough you can make the type of pizza you like to eat (thick or thin), you don’t feel as bloated, the pizza tastes fresher and you get the satisfaction of making the pizza from scratch, which I think makes you enjoy it more. It is also a fun thing to do with a group of friends or family.
3 key points with the dough:
- A plain and wholemeal flour dough is really tasty
- Roll into dough balls for around 15-20 minutes before you roll out for your base
- Coating your pizza prep board and pizza stone with semolina helps to prevent the uncooked pizza base from sticking (hold off on any toppings until it is resting on some semolina) and easy to slide onto the stone.
Dough (includes 3 ways to knead depending on what equipment you have)
A quicker than quick pizza sauce:
This made enough for 6 small pizzas.
1 tbs olive oil
2 cloves of garlic. Finely sliced.
about 1-1.5 tsp chilli flakes
1 x 400 g can of whole, peeled tomatoes
just under 1 tsp of white sugar
just under 1 tbs of apple cider vinegar (you could use white wine vinegar)
a couple of sprigs of rigani (dried oregano)
salt and freshly ground pepper to taste
Heat olive oil on medium. Add the garlic and chilli flakes – sooner than you would onion as you don’t want it to burn.
Cook, stirring, until aromatic (about a minute).
Add tomatoes, sugar, vinegar, rigani, pepper and salt. Bring to the boil. Once boiled, simmer until sauce thickens. Taste for salt and pepper, add more if necessary.
Margherita (I used Cherry Romas this time which were bursting with flavour (also a bit more cheese by the looks of the photo!))
Pancetta and Pineapple (an adult ham and pineapple)
Potato, leek and rosemary (a winner vegan pizza)
Tomato and fresh oregano (includes cheese but also can be adapted to be a winner vegan pizza)
Anchovy, chilli flakes (optional) and shaved parmesan (Yes it’s a slight double up, but it’s a fav)
Cooking the pizza: about 220-240 degrees Celcius. They usually take about 10 to 15 minutes in the webber. You can also cook in an oven at around the same temperature, this does take a little longer say 15-20 minutes. We like our pizzas thin and crispy.