Since I moved to the UK almost four years ago, from a large kitchen to a very small one, I learnt to make do with the basics. I wasn’t sure if I would get used to being cramped in a small space. I got some equipment with me but I left most behind, especially my very much missed Kitchen Aid. However, I now beat almost everything with a normal whisk or with an electric hand whisk, which (when working well) is a life-saver. (I must admit though that recently, I beat some zabaglione by hand. Then I swore I would never do that again!)
One thing which I didn’t have at all is a bread maker. I’m just an amateur cook so you chefs out there please forgive me for owning one, even while you cringe. But now, we can enjoy freshly baked bread everyday. That is what J enjoys most. Long-life super fluffy sliced bread isn’t an option. I have to say though that most supermarkets now have their own bakeries in store that offer good-quality bread and that’s great, but I still prefer making our own. I wouldn’t recommend using it to bake cakes. However it’s perfect for fruit loaves.
Thanks to our bread maker I’ve been making pizza on average once a week, especially on Saturday evenings. I love the feel and elasticity of pizza dough and it’s so easy to roll out. It beats shortcrust pastry, not in taste obviously, but I don’t have to worry about it falling apart on me. Fact is that pizza dough is easy to make with or without the machine. *With* means less mess; all you need is a little flour for rolling it out onto your working surface. The ingredients remain the same for whichever method you prefer.
A note before you start: there is the need for salt in this recipe. Omitting it here is not an option. For two square pizza trays you’ll need:
- ½ teaspoon dried active yeast (I use Allinson)
- 300g strong white bread flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- 170ml water
The above is the order in which the ingredients go in the machine. By hand try the following:
- Prepare two trays sprinkled well with semolina. This will help you to slide the pizza easily onto your serving plate later.
- Preheat the oven to 220ºC/425ºF/Gas Mark 7, but consider more if you’re using a non-convection oven.
- Combine the yeast with the water (warm this up, not too much), olive oil and salt in a large bowl and stir until the yeast and salt are dissolved. After a couple of minutes add half of the flour and mix well. Add the rest of the flour and mix well with your hands.
- Put the dough on a clean floured surface and work it well. This dough can take it! Then leave it to rise in an oiled bowl or tray, covered with a damp towel. Once it’s doubled in size take it out of the bowl on to a surface once more and divide it into two. Roll each piece of dough and place on the two trays. (You could use pizza stones instead of the trays. These will work better in a very hot oven.)
- Top your pizzas with anything you like. I am partial to mozzarella or goat’s cheese, some mushrooms, slices of chorizo and onions, oregano and some more olive oil. I generally slice some tomatoes as a base when they’re nice and fresh instead of tinned passata or polpa. This is obviously a guide. Do whatever you want!
If you want to make focaccia, then all you need to do is to spread all the dough onto a well-oiled baking tray and leave it to rise a little (leave out Step 3). Puncture the dough with some fresh rosemary when you can find it. If not prong it with a fork, spread some more olive oil and top it with some onions and again with anything that you like. There’s your Saturday evening dinner sorted. Enjoy!