Recipe: Pizza Party

My mum taught me this simple and effective recipe before heading to University, probably as an incentive to broaden my recipe-bank. Since, it has proven to be a reliable recipe to this day. I typically prepare the dough the evening before a busy day at University, as not only does allowing the dough to rest equip it with a better bite, but provides me with a quick and versatile meal after a tiresome day of studies. Far cheaper and healthier than it's take-away alternative, once you know this recipe, you won't need to order the fast-food variety again. It's no surprise that it always proves to be a winner when I cook it for friends. Ingredients: (For the base)

• 250g 00 Flour
• 250g strong flour
• 1 sachet/7g of dried yeast
• 50ml of extra virgin olive oil
• 300ml of tepid water
• 1 tsp of salt (for seasoning

For the topping:

• Tomato sauce
• Mozzerella
• Any of your favourite toppings, mushrooms, pepperoni, olives etc.

Method

1. 

   Pre-heat the oven to 200C
2. Mix the flours and yeast into a bowl with a pinch of salt.
3. From this point, the water and oil are added. You can either create a well of the flours onto a flat surface (the traditional way) and slowly add the liquids, or alternatively you can do this whilst still in the bowl (a more student appropriate way). Continue to mix and knead the mixture.
4. At this point you should have a ball of dough that is tangy to the touch. Cover the bowl to trap the air and place in a (preferably warm) place to allow it to rise 3 times its size - this typically takes 30 minutes, though can take longer. Alternatively, if you do not plan to use it then, you can place it in the fridge till you do, though allow it to return to room temperature before you roll it.
5. After proving, take either one half or third of the mixture (I prefer to use one third to allow for a thinner base) and dust your surface with flour before rolling or stretching into shape. Spread evenly a tomato sauce of your choice atop the pizza base with a selection of your own toppings and a cheese of choice. (I tend to use passata for the base and mozzarella.) If you like, you can add a drizzle of olive oil to the top of the pizza to bind the flavour of the toppings.
6. Bake for an average of 12 minutes - this can be varied a little shorter or longer depending upon your taste and finally enjoy!