My son LOOOVEEES pizza! So he decided to learn to make his own.
They are really quite easy to make once you learn how. The only thing that takes a long time is how long you have to wait for them to bake in the oven!
I’m a foodie. Ie. I LOVE to eat. Especially good food haha. But I’m not at all into blogging about food. Ie. I love to read food blogs, but I don’t love to blog about food myself or put up recipes on the blog. Too much work haha!
But okay, since I really wanted to showcase what a giant little chef my son is becoming, I might as well put up the recipe too.
This is from a recipe by Jamie Oliver, with a little bit of variation that I made up myself from experience with making other breads. Sorry can’t put up the link to his recipe, don’t remember where I got Jamie’s recipe from. The recipe I put here isn’t the same as his. But here is Jamie Oliver’s website.
I use about ¾ kg. of normal flour or strong flour. Strong flour is better for making leavened breads because it has more gluten and holds the dough together better. Of course if you are allergic to gluten you can’t use this flour.
You can always replace this flour with other flours if you’re allergic to gluten, or you prefer not to eat gluten. Or you can make a mix of flours using some wheat flour and some other types of flour, like semolina flour, rye flour, spelt, corn, etc.
This amount of flour produces about 10-11 individual pizza bases. So use more flour if you want more pizzas or larger pizzas, and less for less pizzas.
I add a pinch of salt into the flour and mix it around a bit in a bowl.
Then in a cup I put one envelope of yeast, 1 tablespoon of sugar and 2-4 tablespoons olive oil. Add in milk or water at room temperature to fill about half the cup.
I use dried yeast in envelopes because it’s what I could find. It’s hard to find yeast in Spain! Dunno why, I s’pose there’s just such a grand variety of bakeries here, like five on every block, that there’s just no need for people to make their own bread.
Anyways I was able to dig up some yeast at Eroski. Mercadona didn’t have any.
Don’t forget the sugar, or your dough won’t rise! The yeast needs to feed off the sugar.
I used 2 spoonfuls of olive oil cuz we’re on a bit of a budget. If you’re lucky enough not to be on such a budget you can use more.
You can use milk or water for the dough. Milk produces a softer dough and water a crispier one.
Pour the liquid mix into the dough and knead it around until it’s smooth and silky and doesn’t stick. If it falls into pieces add more water. And if it sticks, throw in a handful of flour. Form a large ball. Cover it with some oil (like a light sunflower oil) and put it in the bowl with a damp towel over it, or aluminium foil.
Then leave it someplace warm for an hour or so. If you’ve got a kitchen with sunshine (we don’t! cuz we live on a ground floor facing north with a tall high-rise building just in front!) you can just put it in the sunshine. Since we never have sunshine, I put it in the oven at 50 degrees.
It should rise up nice and fluffy. When it’s big, punch it down and knead it some more.
Then form small round balls about the size you want your pizzas. We make small individual sized pizzas because those allow you to personalize each one. And because we only have a small oven pan to put it in!
Small pizzas are also good if you only have a small toaster oven.
Roll the pizzas out with a rolling pin into round bases and put them on your pan. Make a few holes in them for the steam to come out using a fork.
You can then cover them with whatever topping you like. Bake at 180 degrees for…… Well it depends on your oven. I leave them in for about half an hour. If it turns dark before then remove it earlier. And if it’s still kinda raw after half an hour, leave it in longer.
This is my son the pizzero. (He’s missing the hat I think.)
Sorry bad lighting. I did say we don’t get no sunshine in here.
You can use just tomato sauce from a can. But this time I happened to have some tomato sauce left over from yesterday’s meatballs, so I used that. This is how I made that sauce:
In a bit of olive oil I fried onions and my favourite spices. Then I added a dash of white wine and boiled off the alcohol. Pour in plain tomato sauce. Add in salt and a couple of teaspoons of sugar. Finally, add in a good load of herbs, like oregano, parsley and basil. I give them all a good simmering and it’s done.
I don’t usually make something this elaborate just for pizzas. But I happened to have this sauce left over, so I used it.
Pizzas don’t take a long time to make, but they do take a long time to bake! So settle down and find something comfy to do while they’re bakin’. Like writing blog posts!
One of my main gripes with bought pizza is that they never put in enough onions and peppers for my taste, not even at great chains like Telepizza or Domino’s. So here was my chance to remedy this!
Ah if you were looking hard you might have noticed that there is only one pizza in this photo, whereas in the original photo there were two. Well, the little pizza lovers in my home pounced on the other pizza and snatched it up before it occurred to me to take photos!
Have you ever made your own home-made pizzas? How did they turn out? Tell me! I LURRVE to receive (positive, non-spammy) comments!
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I’ve never tried mixing my own flour for the pizzas – I usually buy pizza flour from the supermarket. It IS fun making your own pizzas though 🙂
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Hi Marianne! The ready-made pizza flour has the same things as if you make it at home – and it’s probably more expensive too! But given how hard it is to dig up yeast around here, I might just try the ready made after all. Get to save up the yeast for when I really want to make bread haha!