500g Flour (I like to use 200g plain ’00 flour, 200g spelt, 100g buckwheat)
325ml Warm water
2 tbs Olive oil
1/2 tbs Caster sugar
7g Dried yeast/15g fresh yeast
1/2 tsp Salt
Makes 8 child size portions/4 adult servings
- Mix yeast and sugar in 50ml of the warm water and leave until it starts to froth
- Sieve flours and salt into a large bowl and make a well
- Add yeast mixture, olive oil and water to well and mix until a soft dough. Add more flour or water as required to achieve a non sticky soft dough consistency.
- Tip out dough onto a clean surface and knead for 10 minutes until the dough is soft, elastic and springy when pressed.
- Oil a bowl and a layer of cling film. Place dough in bowl and cover with the oiled cling film (oil facing dough). Leave for approximately 1 hour in a warm place until dough has doubled in size.
- Knead the dough to remove air bubbles for about 2 minutes. Divide into 2 balls.
- Roll each ball out on a floured surface to about 4mm thick and place on lightly oiled large baking tray approx. 37cm x 25cm.
- Add any sauce and toppings
- Bake for around 25 minutes at 180˚C until base is crispy and light
Tip: Even just bake the rolled out dough for 10 minutes then wrap and freeze when cooled. You can then bake the base from frozen, just add any sauce and toppings before putting in the oven.
Options: Play around with flour combinations and toppings. A ’00 white flour will give a smoother, lighter dough but there is more goodness in a heavier brown flour. Trying cooking your pizza on a (pizza) tray on a hot BBQ – heaven!
How kids can help
- Sieving the flour
- Measuring warm water
- Mixing the ingredients together
- Kneading the dough (well, you might need to rotate their piece!)
- Oiling the bowl with a pastry brush or piece of kitchen towel
- Rolling out the dough
- Adding pizza toppings
- Picking herbs to garnish