Delicious PIzza Recipe and Food Photography

August 22, 2015  •  Leave a Comment

Who doesn't love pizza.....I know I certainly do, and have undoubtably eaten more than my fair share over the years. However, this weekend I decided to take the plunge, try something new and make my own! Domino's and Pizza Express BEWARE

The process was actually far easier and quicker than I imagined....however, this was helped by using the dough blade on my MagiMix rather than hand kneeing the base (the instructions for which are below) so it did cheat ever so slightly. You can obviously add any toppings you wish but I created a hot & spicy one (pepperoni, jalapenos and hot sauce, yum) and a second more sensible one (salami, courgette, mozzarella and basil) - see the food photography below

Food Envy Photography is a professional food photographer in Berkshire, just outside London

 

For the base

  •         300g strong bread flour
  •         1 tsp instant yeast (from a sachet or a tub)
  •         1 tsp salt
  •         1 tbsp olive oil, plus extra for drizzling

For the tomato sauce

  •         100ml passata
  •         handful fresh basil or 1 tsp dried
  •         1 garlic clove, crushed

For the topping (or anything you like, as described above)

  •         125g ball mozzarella, sliced
  •         handful grated or shaved parmesan
  •         handful cherry tomatoes, halved

To finish

  •         handful basil leaves (optional)

Method

 

Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.

Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.

Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.

Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.


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