It’s Sunday now, all days have merged into one but today it totally feels like a Sunday! The sun is shining through our windows, we had a bit of a lie in (08:00hrs woo) and Cora is happily playing with her bricks as i write. These are the days i live for, after a tough week where my motivation and mood have been low i’m appreciating today’s energy.
On today’s agenda Mark has decided to make pizza from scratch. Earlier this week we dug out a plain pizza base, (anyone else reaching for the back and beyond section of their cupboards?) which Mark made a tomato sauce for and grated cheese on top. That pizza became my favourite meal of the week! Today we’re going one step further and we’re making the base, using the same sauce because honestly i’d jar that stuff up and sell it, it was that good!
We are making extra dough so we can freeze it and use it on another day.
One thing this isolation period has taught me is that we have the food in the cupboard, we just need to utilise the dry ingredients and put a bit of effort in. With a normally busy life, full time jobs, a toddler and our side hustles we have naturally fallen into a quick and easy fix most nights. Hopefully i can take away some new cooking/baking skills. Mark is happy to teach me and we’re happy to share our journey.
Ingredients: for the base
- 600g Plain Flour
- 50g Semolina
- 7g Dried Yeast
- 2 Tsp Salt
- 50ml Warm Whole Milk
- 25ml Olive Oil
- 325mls Warm Water
Ingredients: for the tomato sauce
- 2 medium white onions
- 3 cloves of garlic
- 1 tin of chopped tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp of granulated white sugar
- salt & pepper to taste
- 1 tbsp Tomato puree
Method for Tomato Sauce:
Fry off the onion and garlic together on a medium heat until browned, roughly 3-5 minutes.
Add the tomato puree and fry for a further 1 minute, be careful not to burn
Add the chopped tomatoes and the rest of the ingredients. Simmer on a low heat for 10-15 minutes.
Once reduced slightly, blitz in with a handheld blender or place into a food processor. Blend until smooth.
Method for Base:
Sieve all the dry ingredients.
In a separate bowl combine the liquids together, make sure it’s at a warm temperature and add to to the dry mix.
Once combined, knead for 5 – 10 minutes.
Leave in a warm place covered with a damp tea towel to prove for 1.5 hours.
After prove, knock it back (knead slightly). Divide into four separate bowls (roughly 250g) and prove for another 30 minutes.
Roll out with a rolling pin to approximately 9-10 inch pizza size.
Then decide on your toppings! Go crazy! We added thinly sliced raw broccoli which chars nicely in the oven, tuna, onion, frozen spinach, and a mix of mature cheddar and Parmesan. Basically it was anything we had from our cupboards and veg that we didn’t want to go to waste.
We chose to do half and half for the first pizza, Little C did not want charred broccoli, understandably. The second one (pictured below) has extra spinach and a thicker base. Something i’d recommend is a stone pizza tray which was given as a present and an oven thermometer.
Thanks for reading and hope you guys are keeping well!