For the first time ever we made pizza dough – what a great thing to have in the fridge ready for afternoon snack time when the girls get home from school. Every day we’d break off a bit and make a small simple tomato pizza. One day we actually made a proper entire meal pizza with tomato, tuna and tinned mushrooms.
The pizza base recipe is from River Cafe Cook Book Two, which is the basic pizza dough recipe from Alice Waters’ Chez Panisse restaurant in Berkeley, California. I switched spelt for plain flour – you can probably use any flour you like.
Pizza base recipe
- 4 teaspoons granular dried yeast
- 200ml warm water
- 150g rye flour
- 250ml warm water
- 2 tbsp milk
- 4 tbsp olive oil
- 1 tsp sea salt
- 500g spelt flour
- Warm large mixing bowl at a low temperature in the oven (make sure it’s oven-proof).
- In the bowl, mix the yeast with the warm water. Add the rye flour and stir to combine. Cover and leave in a warm place for at least 30 minutes until the yeast makes a sponge.
- When the mixture has expanded add the remaining ingredients and knead for 10-15 minutes – either by hand or in a mixer with a dough hook. Wet and sticky dough is fine.
- Grease a bowl with olive oil. Place dough in bowl and drizzle with a jot more oil.
- Cover with a cloth and leave in a warm place for 2 hours to rise.
- Gently press the air out of the dough and knead again a few times before returning to the bowl.
- Return the dough to the warm place for a further 40 minutes.
- When the dough is ready you will have enough for six small pizzas. We would take a small ball from the mix, make our pizza and return the dough to the fridge where it will keep for up to three days.
- Pre-heat the oven to 200 deg C.
- Roll the dough out on a floured baking sheet, as thinly as you can.
- Using the back of a spoon spread tomato paste and add topping of your choice.
- Bake for 10 minutes or until golden brown.