It’s time to forget takeaways and have a go at making your own pizza for a change – you’ll be surprised at how easy it is, especially when you follow this simple recipe for pizza dough. In fact, the only difficulty you’ll have will be in deciding which flavours to use as toppings. Don’t forget to add a sprinkling of Meadow Fresh grated cheese as your finishing touch, though: a combination of Meadow Fresh Tasty Grated Cheddar and Meadow Fresh Grated Mozzarella provides the perfect mix of flavour and soft, stretchy melted goodness to your homemade creation.
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- 1 ½ teaspoons instant dried yeast
- 1 teaspoon sugar
- 350ml warm water
- 500g strong white bread flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 x 210g cans tomato pulp or your favourite quick tomato sauce
- 2 cups Meadow Fresh Tasty Grated Cheddar or Meadow Fresh Grated Mozzarella
- 1 chip cherry tomatoes, halved or 2 large ripe tomatoes, thinly sliced
- Sliced Italian-cured meats
- 125g cherry bocconcini, halved or fresh mozzarella, torn into pieces
- Fresh basil leaves
- Olive oil for drizzling
Place the yeast and sugar in a small bowl and pour over about 50ml of the warm water. Leave in a warm spot until it begins to froth. Sift the flour and salt into a large bowl and make a well in the centre. Pour in the remaining warm water, olive oil and the yeast mixture. Mix well, then turn out onto a lightly-floured bench top and knead until the dough is smooth and springy, about 10 minutes. (Only add extra flour if the dough is too sticky, but remember the wetter the better). Place dough in a large, lightly oiled bowl, then turn over to coat the surface in oil. Cover the bowl with plastic wrap and a clean tea towel and leave in a warm, draught-free place until the dough has doubled in size, about 1 hour. Meanwhile preheat the oven to very hot – 220°C. Place a large shallow baking tray in the oven to heat. If making pizza with children I would omit heating the baking tray to avoid burns. You may need to cook pizza a little longer in this case. Tip dough out onto the lightly-floured bench top and quickly knead again to remove air or what is known as knocking back the dough. Divide into 2 pieces. Cover the piece you are not using first with plastic wrap to prevent a skin from forming. Roll out one piece of the dough to form a medium-sized pizza or roughly fit the baking tray, leaving the edges a little thicker. Now working quickly, carefully remove the hot oven tray from the oven and place on the rolled dough. Spoon over 1 can of tomato pulp but leave the edges uncovered. Place on a few slices of cured meat, the bocconcini, tomatoes, basil leaves and scatter over 1 cup of Meadow Fresh Grated Cheese. Season and drizzle with a little olive oil. Place pizza in the oven and bake until the base is golden and the edges are crisp, about 15 minutes. Repeat with the remaining pizza dough.