Who doesn’t love a family pizza? In the Chiappa household, this is a staple meal and so we wanted to share it with you! The joy of this dish is how simple it is to make, and you can get all the family involved too!
Ingredients
1 sachet (7g) quick-acting yeast or 30g fresh yeast
500g Tipo ’00′ flour, plus extra to dust
1/2 tsp cayenne pepper
200g, freshly grated mozzarella
Plus, your choice of toppings – it’s important not to overload the pizzas, so stick to a maximum of three per pizza.
2 tsp caster sugar
2 tsp fine salt
3 tbsp olive oil, plus extra to grease
1 x 400g tin good-quality plum tomatoes
1 tbsp dried oregano, plus extra to serve
METHOD
DISSOLVE the yeast and sugar in 250ml warm water and allow to rest for 5-10 minutes. (The yeast should make the water froth and bubble, but don’t worry if it doesn’t happen.)
MIX the flour and 1 tsp salt together in a bowl. Using a fork, mix in the yeasty water until it starts to form a dough. Add 2 tbsp of olive oil and bring together into a smooth dough.
TURN the dough on to a floured surface and knead until it has an elastic, smooth texture – great for giving your arms a workout! If the dough sticks to your hands, add a little extra flour.
PLACE the dough back in the bowl and cover with a clean damp tea towel. Leave for 30 minutes to 1 hour in a warm place, until it has doubled in size. Meanwhile, preheat the oven to it’s maximum temperature, 240c, Gas mark 9.
BLEND the tomatoes with 1 tbsp of olive oil, oregano, salt and cayenne pepper in a food processor or with a hand held blender.
PREPARE your toppings.
GREESE 4 baking trays (approx 20cm x 28cm) with a little olive oil.
ONCE your dough is ready, roll out on a floured surface into a rectangle shape to fit a baking tray approx 35cm x 25cm. Transfer the pizza dough to the tray.
PLACE the tomato sauce in the centre of the base and spread towards the edge for the crust to form.
SPRINKLE with grated mozzarella and your choice of toppings.
PLACE in a hot oven and cook for 15-20 mins until the base is cooked and the top golden. If the base isn’t very crispy, place it on the base of your oven for an extra 3-5 mins.
SERVE, sprinkled with a little oregano
Ingredients
1 sachet (7g) quick-acting yeast or 30g fresh yeast
500g Tipo ’00′ flour, plus extra to dust
1/2 tsp cayenne pepper
200g, freshly grated mozzarella
Plus, your choice of toppings – it’s important not to overload the pizzas, so stick to a maximum of three per pizza.
2 tsp caster sugar
2 tsp fine salt
3 tbsp olive oil, plus extra to grease
1 x 400g tin good-quality plum tomatoes
1 tbsp dried oregano, plus extra to serve
