Classic Pizza Recipe | The Student Pocket Guide
This is the ultimate in convenience food and a great foil for using up leftovers. Keep the dough ready rolled out in the freezer so all you have to do is add your chosen topping and cook from frozen. For an instant ‘woodfired’ type pizza, roll out the dough thinly and cook on a smoking hot griddle one side, flip and smear with tomato sauce and toppings and grill until bubbling…
500g strong plain flour
1 sachet (7g) dried yeast or 15g fresh yeast
2 tbsp olive oil
275ml warm water
1 tsp salt
Pizza sauce or chopped tomatoes
Toppings of your choice
- Tip the flour into a warm large bowl with the salt and dried yeast. (If using fresh yeast, mix into the warm water.) Pour the warm water, milk and oil into the flour and stir until all the ingredients come together into a dough.
- Turn the dough out onto a lightly floured surface and knead, punch, pull and thump by hand until smooth. It should take about 15 minutes for the dough to become smooth and soft to touch. If using a mixer, use a dough hook attachment on the slowest speed for about 8 minutes.
- Place in a lightly oiled bowl, cover with cling film and leave to rise and double in size in a warm place for 1 hour.
- Divide the dough into four equal pieces and roll or stretch the pizza dough to a disc approx 25cm in diameter and place on a lightly oiled baking sheet. Leave in a warm place for about 15-30 minutes.
- Cook one or more pizzas if you want, slide the rest into the freezer on trays. Take off the trays when hard (about 2 hours) and store in freezer bags.
- Preheat the oven to 220C (425F) mark 7.
- Spread the tomato sauce thinly over the bases and top with your chosen toppings leaving a 2cm uncovered around the edge.
- Cook in the middle of the oven for 7-10 minutes.