15 April 2011


I regularly have one on one cooking lessons with Owen Heddicker and he has wanted to make a pizza for a while so we decided to do it on our next session.

We made the dough from scratch, using strong plain flour and yeast. We also made the sauce, using fresh tomatoes, garlic, chilli and basil. We topped the pizza with Parma ham and cheese and extra basil leaves.

Owen adding the topping.
Topped with roasted tomato sauce, fresh basil, chilli, cherry tomatoes and mozzarella.

Recipe for the dough.

650 grams strong flour,
1 x 7 gram packet dried yeast,
2 tablespoons olive oil,
1 teaspoon maldon sea salt,
1 teaspoon sugar,
About 400ml warm water,
Salt and pepper.

1) Put all the dry ingredients together in a large bowl and form a well.
2) Add the olive oil and pour the water a little at a time whilst stirring the bread mix.
3) Keep adding the water until a soft dough is formed.
4) Knead for about ten minutes and then rest for a further 30 to 40 minutes in a warm environment until the dough has doubled in size. (Keep covered to avoid drying out)
5) Roll out the dough to a few millimetres thick.
6) Add the topping and cook in the oven at 220 Celsius for 10 - 12 minutes.
7) For a thicker base, leave for a further ten minutes to reprove before cooking.

ChefGary's tips
1) To get the right temperature for the water, use 2 parts cold and one part boiling.
2) The quantity of water may vary so add a little at a time.
3) To aid the proving process, place the dough above a pan of hot water, (Not boiling)

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