This recipe is one of my absolute favourites. It’s great for when you’ve got people over – make the bases and let them choose their own toppings and create their own pizza masterpieces. You could always buy pre-made bases, but I prefer to make my own. It’s also a good idea to get special perforated pizza trays – this makes sure that the base isn’t soggy after being cooked in the oven.
Preparation time: 40 mins
Rising time: 20 mins
Cooking time: 20 mins
Preheat oven to 200 degrees Celcius
For the dough – (makes one base)
- 1 tablespoon dried yeast
- 1/2 teaspoon sugar
- 1/2 cup warm water
- 200g flour
- 1/4 teaspoon salt
- 1 tablespoon oil
For the toppings – you can choose your own, but these are the toppings I used for the pizza in the picture above.
- 1 cup Napolitana sauce or a can of tomato and onion mix – the All Gold Mexican tomato mix is good.
- 150g mozzarella cheese grated
- 100g salami, sliced and diced
- 1 tomato, sliced
- onion slices
- green pepper slices
- sliced mushrooms (precooking these is a good idea – fry them in some herbs)
- avocado slices (put on once the pizza is cooked – warm, cooked avo is just vile)
- crushed garlic and herbs/spices – I use origanum, basil and thyme
- Mix the yeast and sugar with the warm water, in a large bowl. Let it stand for 10-15 mins or until frothy.
- Sieve half the flour into the bowl, add the salt and mix until smooth. Mix in the rest of the flour, add the oil and knead until smooth.
- Leave the dough for about 20mins, to rise and then roll it out with a rolling pin (I don’t actually have one, so I usually use a wine/vodka bottle). Here, you’re going for a circular shape and you’ll be wanting to fit a 23cm pizza pan.
- Once you’ve rolled out the dough, you will spread the sauce over the base and sprinkle on your garlic, herbs and spices.
- Then add the tomato, peppers, onion etc, ending off with the cheese – the cheese on top ensures that all the toppings don’t slide off.
- Stick this on the lowest shelf of your (pre-heated) oven and bake for 20 mins or until the crust is lightly browned and crisp. The last couple of minutes, you can turn the oven onto grill, just to ensure that the toppings are well-cooked.
Once you’ve tried making your own pizzas – you won’t be in a hurry to return to chain-store pizza restaurants – their pizza simply won’t match up to yours!