You will never buy another premade pizza base after making your dough from scratch. I have mentioned before how much I like making things from scratch, and this is a perfect example of this

This way, you know exactly what is in your base, AND you are able to season exactly to your taste. Why would you ever do it another way? Sure, this takes quite a bit longer, but the taste difference is infinite.

Once you try this, I can assure you that premade and takeaway pizzas will become a thing of the past

INGREDIENTS

• 1kg cake flour
• 100gr semolina flour
• 10gr yeast
• 1 T olive oil
• 1 T brown sugar
• 1 T salt
• 650ml lukewarm water

METHOD

Add the sugar and yeast to the warm water, stir briskly, and let stand for about twenty minutes.

After twenty minutes, in a large mixing bowl, sift your flours and salt together. Make a large well in the centre.

Add the warm water mixture, and slowly mix into the flour mix.

After a little while, you will have a soft dough.

On a floured surface, roll out your dough, and knead until nice and elastic

Cover with a damp tea towel, and let rise for an hour or so.

After an hour, or until dough has risen properly, lay out your dough on a floured surface, and roll out with a rolling pin. Roll your dough out reeeeally thin, and place on a very lightly floured, completely dry baking pan.

Preheat your oven to a high heat, about 230'C. Before you get excited and dress your pizza, make sure you have all your ingredients and toppings ready, because that base is so nice and dry, that it will soak up any moisture from your tomato base.

I like to use a mixture of canned diceed tomatoes and tomato puree as my pizza base. I find just using the diced tomatoes can make the pizza a bit watery.

Add your base, season with salt and pepper, and anything else you may like. I generally always season a pizza with salt, pepper, oreganum and chili flakes.

This time round, I built my pizza with smoked salmon, dill, dollops of greek yoghurt, cherry tomatoes and onion.

THEN - the cheese. I only use mozzarella. I find mixing half mozzarella and half something else, ie gouda or cheddar, makes for an oily pizza topping. Also, with cheese, especially buffalo mozzarella, LESS is MORE. Don't forget, it melts easily, and will cover more surface area once it is melted than when it is raw.

Now for the exciting part! Bake your pizza for approx 12 - 15 mins. This will all depend on your oven, and how crispy you like your pizzas to be.

ENJOY 🍕🍕🍕

If you enjoyed this recipe, check out my others that I've posted recently:

Crunchy Sesame Chicken Noodles
How To: Roasted Butternut Squash
Easy Creamy Scrambled Eggs
Greek Night - Tzatziki, Spicy Steak Strips and Greek Salad

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