We have decided recently that although we love a good takeaway, it’s much better, quicker and easier, to make our own.
Takeaways almost always involve an unnecessary amount of disposable plastic that can’t be recycled. And millions of people round the world don’t even give this a second thought. By making our own takeaways, we are significantly reducing the damage we cause each time we needlessly accept plastic covered food.
I thought I’d share our top tips about pizza making with you in case you wanted to give it a try (you’ve got nothing to lose!).
Quick pizza is easily achieved by using a scone type base, rolling really thin and not overdoing wet toppings.
Here is your basic scone base for a pizza for 4:
No fancy ingredients or technical wizardry needed, just rub butter into flour and mix/squish in the other ingredients. Press or roll out thinly to the shape of whatever baking tin you have to hand.
If you’d prefer a more pizza-like dough, we use Hugh Fearnley Whittingstall’s Magic Bread Dough for our pizza*. It’s also cheap and easy, but because it uses yeast, the process takes slightly longer. Definitely worth it though! Here’s Hugh’s pizza base, enough for at least 2 large pizzas:
Mix ingredients. Add 325ml warm water and mix to a rough dough. Knead for 5–10 minutes, until smooth.
Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover with a tea towel or cling film and leave in a warm place to rise until doubled in size, a process that will take an hour or two.
When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with your fingers until it collapses to its former size. Roll it to fit your trays. This dough can also be frozen at this point if you’ve made too much or want to keep it for another day (defrost in the fridge overnight).
Toppings can be easily, quickly and cheaply made simply by using tomato ketchup or tomato puree and some mixed herbs. Even using a pre-bought pizza sauce in a jar will save money and plastic, so go for it.
Mozzarella is a lovely cheese to have on top, but good old grated cheddar fits the bill perfectly.
Bake at 220 degrees C for 15 minutes and, voila, it’s good to go!
*Hugh’s bread recipe is taken from his book Veg Every Day. It’s a really great book, using fresh, natural ingredients in really yummy dishes.