Homemade Pizza: The Ultimate Guide

Homemade Pizza: The Ultimate Guide

To a lot of people, making pizza at home can seem like a bit of a faff. The dream of being a pro Pizzaiolo, expertly flicking dough around the kitchen like a culinary Michael Jordan, firmly remains a dream and nothing more. And the fact that the local Pizza Hut posts 237 leaflets brimming with deals through your door every week doesn't help matters.

But fear not: while our expertise is in coffee, we at Postroast have dabbled our floury fingers in the art of pizza-making, and this recipe has been our go-to for a long time. Tried, tested, and tasty. And it'll save you money and give you oodles for fun. Delicious.

So, don that apron, dust off that chef's hat, and prepare to embark on your pizza-making journey...

Ingredients

• 200ml cold water and 100ml boiling water
• 10g salt
• 7g fresh yeast (if unavailable, use 3g of instant dried yeast)
• 500g “00” flour, plus extra for dusting Directions

Method

1. Combine 200ml of cold water with 100ml of boiling water to create 300ml of lukewarm water, this creates the correct temperature for activating yeast. Whisk yeast into the warm water and leave for 10 minutes, then add 10g of salt to the yeast mixture.

2. If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for 1-2 hours.

3. If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to at the same speed for about 7 minutes, or until the dough is firm and stretchy. Cover the dough with cling film and leave to rise in a warm place for 1-2 hours.

4. When the dough has roughly doubled in size, divide it into 5 equal pieces. Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 20 minutes, or until doubled in size.

5. Kneading and stretching the dough: Our top tip is always to start with a perfectly rounded ball of pizza dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the pizza dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a 12-inch circle.

6. Once the pizza dough is fully stretched, lightly flour your pizza peel (or the underside of a baking tray) and lay the base on it. Once you’re happy with the base, add your toppings.

7. Cooking: Heat your oven to its highest heat setting. If using a pizza stone place in the oven and leave to heat for 30 minutes. Once the stone hot slide your pizza from your pizza peel onto the stone (if its sticks then blow under the dough to loosen it). If you are cooking the pizza on a baking tray rather than a stone then line the tray with baking parchment and slide your pizza onto the parchment. Cook for 5 minutes then rotate your pizza so the crust is even on all sides, continue to do this every 5 minutes until the crust is a golden brown and the cheese is melted and browned in spots.

Recipe by Ooni
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