In Photos: Anatomy Of A Homemade Pizza
I’ve posted the recipe for my homemade pizza below. The the weeks go on, the more adventurous I tend to get with the ingredients. This one, a ‘his and hers’ pizza comes with goats cheese, onion, green peppers, jalapenos, tomato and basil sauce, beetroot, red cabbage, garlic and chilli. I was also looking for an excuse to test out the Canon 5D MK1 I’ve borrowed while I work on replacing my stolen Canon 6D. You can get the step-by-step pizza base recipe here, but here’s a look at how it all comes together.Grab the recipe here
First, you grab your ingredients.
I start by mixing 7g fast action yeast with 375ml warm water until completely dissolved.
I weigh out 500g of type 00 flour.
I add a pinch or two of salt…
Then I add the salt and 3 tbsp olive oil to the flour…
This gets mixed into a nice ball of dough, adding the yeast as I stir. You can sprinkle a little extra flour (of your chosing, I use tritamyl) if your mix is too wet.
Take the full mix out of the bowl, onto a floured work surface and gently knead for three minutes or so.
Wipe some oil around a bowl and transfer the dough back to the bowl. You’re going to need to cover it with a cloth or cling film (the bowl) and leave the dough to rise for at least an hour.
An hour on, the dough has risen nicely.
I start by taking about a quarter of the mix (I prefer a thin base), sprinkling some more flour on the work surface, and I get to work, shaping my pizza base.
Of course, shape doesn’t really matter now, does it?
Choose your toppings. I start with a tomato and basil base and work up from there (I’ve got some red cabbage and beetroot in the near dish).
Here’s the pre-oven pizzas, two small pizzas going into the oven on the one stone. They’ll cook away for 15 minutes on 200c.
The ‘hers’ pizza. I didn’t give her the knife.
The ‘his’ pizza. Of course the chef gets the bigger cut of things 🙂
And if you’re curious to the above. Here’s the setup in the kitchen…