If you have kids, get them to help knead and roll the dough and pick the toppings!
Serves 4 large pizzas Total time 1 hr
• 600g strong bread flour
• 7g fast action yeast
• 1 tsp salt
• 400ml warm water
• 340g passata
• 4 tsp dried mixed herbs
• 2 peppers (any colour), sliced
• 150g mushrooms, thinly sliced
• 130g sliced spicy pepperoni
• 250g grated mozzarella and cheddar
1. Place the flour, yeast and salt into a large mixing bowl and stir. Add the water bit by bit, and using your hand, start to combine. Keep going until it comes together as a rough dough. It shouldn’t be too sticky.
2. Tip out onto a clean work surface and knead the dough for around 10 mins, until smooth and springy. Return to a clean bowl and cover with a tea towel before leaving to prove for 30 mins if you have time, but you can use it straight away.
3. Preheat oven to 240°C/220°C fan/gas 9. Knock back the dough, divide into four even amounts and shape into balls.
4. Start to roll the dough or press it out with the heel of your hand. A little olive oil will help it stop sticking if you need it. You want to get it as thin as you can before you transfer to a lightly greased baking sheet. Spread over some of the passata and then add your choice of toppings, finishing with a sprinkle of grated mozzarella and cheddar. Repeat for the other pizzas.
5. Place the baking sheet in the oven for 12-15 mins. You may need to cook the pizzas in a couple of batches. Serve with a twist of black pepper.
This makes enough dough for four large pizzas, but if you don’t want to use it all, it freezes really well for another time. Allow it to prove, then freeze the knocked back dough in a ziplock bag. It’s then ready to use once defrosted.