We had a bit of a culinary coup this evening – using the breadmaker we made kick-ass pizza dough, which became the base for a very happy-tummy pizza!
Dough recipe: (makes 1 12″ deep pan pizza base)
1 cup water
1 tbsp oil
2 tbsp sugar
1 tsp salt
2 3/4 cups strong white flour (bread flour)
1 tbsp Dry yeast (use the fast acting sort – look for some which says it’s suitable for use in breadmakers. We used Dove Farm)
1) Measure the water, oil, sugar and salt into the breadmaker pan
2) Add in the flour, make a well in the middle and put the yeast in it
3) Set the breadmaker running on the dough cycle. Ours takes 1 1/2 hours
4) When the dough is ready, remove it from the breadmaker and squish it into a lightly greased 12″ (30cm) pizza pan. This bit is quite fun as the dough is very pliable. Brush it lightly with oil and then put it somewhere warm (we used the airing cupboard) to rest for 15 mins.
5) Meanwhile, preheat your oven to 200C/400F/Gas Mark 6 and prepare your toppings.
6) When the 15 mins are up, prepare your pizza. Put something tomatoey on the bottom first (we used a squeeze of organic tomato purée, spread out with the back of the spoon) and then something cheezy (a chunk of mozarella (finely grated) was our choice). Then we split it down the middle – Pete had cooked sausage and turkey on his slice, and I had mushrooms. Over the whole pizza we then sprinked chopped green pepper and sweetcorn.
7) Fling it in the oven and then wander off for about 20 mins, after which you should check and see how it’s doing. You’re aiming for a golden brown crust and bubbling cheese. About 25mins to 1/2 hour should be about right.
If you like thin and crispy bases, use half the dough. If you’re having people to tea and want this to fill 4 people, use all the dough and serve it with some garlic bread. Ours was a very thick base and neither of us could finish our half!
It was pretty damn yummy though, and I’m not the world’s biggest pizza fan. It wasn’t a quick dinner, but it was an easy one.